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Spicy salmon tikka rice bowl in a light- colored bowl on a light surface.
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5 from 1 vote

Spicy Salmon Tikka Bowls

Crispy, spicy, air-fried salmon bites atop a bed of rice drizzled with addictive spicy mayo. The perfect quick and healthy fusion dinner recipe.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: dinner
Cuisine: Asian, Pakistani, Indian, South Asian
Servings: 4
Calories: 963kcal
Author: Zeeshan Shah

Equipment

Ingredients

  • 1 cup basmati rice
  • 1 1/2 pounds skinless salmon fillet
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 2 teaspoons garlic minced
  • 2 tablespoons coconut aminos or soy sauce optional
  • 2 tablespoons oil

Spicy Garlic Mayo

  • 1 cup mayonnaise
  • 1 tablespoon Sriracha or any other hot sauce of choice, like Crystal or Tabasco (see notes)
  • 1 cucumber English or Persian
  • 1 Avocado large or 2 small
  • 1 lime
  • cilantro

Instructions

Cook the rice

  • Rinse the rice and cook it as usual.

Prepare the salmon

  • While the rice cooks, cube the salmon fillet into 1 1/2 inch pieces. Place in a bowl.
    In a small bowl, mix the red chili powder, salt, cumin, turmeric, garlic, and oil until combined. Add the marinade to the bowl of cubed salmon and toss to coat, making sure the marinade coats all the salmon. Set aside.

Prepare the spicy mayo & vegetables.

  • In a bowl, add all the spicy mayo ingredients and mix. Thin out with 1 tablespoon of water to get a drizzling consistency. Set aside.
    Slice the cucumbers and peel and slice the avocado. Cut the lime. Chop the cilantro and set aside.

Air fry

  • Spray or brush the air fryer basket or tray with oil, then lay the salmon pieces in a single layer and air fry at 400ºF for 8-10 minutes. Make sure they don't touch so they can crisp up rather than steam. You may need to do this in two batches.

Build the bowls

  • Start by putting 1/3 cup of cooked rice into each of the 4 flat bowls, then add the salmon pieces. 5-6 pieces per bowl is good. Finally, add 4-5 slices of cucumber, the sliced avocado, and a squeeze of lime to each bowl. Drizzle with spicy mayo. Be as generous with this as you want. Finish off with some cilantro and serve immediately.

Notes

  • For pan-frying, a nonstick ceramic pan works best. I tried this with cast iron, but if you don't use much oil, the salmon will break up and shred.
  • Add more or less Sriracha/hot sauce according to your tolerance. I find 1 tablespoon of sauce to 1 cup of mayonnaise to be the perfect spice level for my family.
  • To save time and to keep it hands-free, I like to use a rice cooker.

Nutrition

Serving: 1bowl | Calories: 963kcal | Carbohydrates: 48g | Protein: 39g | Fat: 68g | Saturated Fat: 10g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 1284mg | Potassium: 1303mg | Fiber: 5g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 3mg
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