Salmon Rice Bowls, Mango Salsa & Spicy Yogurt Sauce
Fresh salmon rice bowls loaded with sweet mango salsa, fluffy rice, and creamy spicy yogurt sauce for an easy healthy dinner everyone will love.
- Prep Time: 20 minutes
- Cook Time: 10 Minutes
- Total Time: 30 Minutes
- Yield: 4 Servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian-Inspired
Ingredients
Salmon & Marinade
1 lb salmon, cut into bite-sized pieces
¼ cup low-sodium soy sauce
2 tsp sesame oil
2 tbsp honey
2 cloves garlic, minced (or ½ tsp garlic powder)
2 tsp rice vinegar
1 tbsp fresh ginger, grated (about ½ inch ginger root or ½ tsp ground ginger)
Cilantro Lime Rice
1 cup jasmine white rice, uncooked
2 cups water
1 tbsp extra virgin olive oil
½ tsp garlic powder
½ tsp kosher salt
¼ tsp black pepper
½ cup cilantro, chopped
Juice of 1 lime (about 2 tbsp)
Mango Cucumber Salsa
1 English cucumber, diced
1 cup mango, diced
½ cup red onion, diced
¼ cup cilantro, chopped
2 tbsp fresh mint, chopped
1 tsp white sesame seeds
Salsa Dressing
1 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
2 tbsp lime juice
1 tsp lime zest
¼ tsp garlic powder
1 tsp fresh ginger, grated (optional)
Spicy Yogurt Sauce
1 cup Greek yogurt
1 tbsp mayonnaise
1–2 tbsp sriracha sauce (adjust to taste)
½ tbsp honey
1 tbsp lime juice
¼ tsp garlic powder
For Serving
Chopped romaine lettuce (optional)
Instructions
1. Marinate the Salmon
Cut the salmon into bite-sized cubes. In a medium bowl, combine soy sauce, sesame oil, honey, garlic, rice vinegar, and ginger. Add salmon and toss to coat. Marinate for 15–30 minutes.
2. Cook the Salmon
Arrange salmon pieces in a single layer in the air fryer basket.
Air fry at 390°F (200°C) for 6–8 minutes, or until cooked through and lightly caramelized.
If needed, cook in batches depending on the size of your air fryer.
3. Prepare the Cilantro Lime Rice
Rinse rice under cool water using a fine mesh strainer.
In a saucepan, combine:
Rice
Water
Olive oil
Garlic powder
Salt
Pepper
Bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes (or according to package directions).
Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and stir in cilantro and lime juice. Adjust seasoning if needed.
4. Make the Mango Cucumber Salsa
While the rice cooks, dice the cucumber, mango, and red onion.
Add them to a large bowl along with cilantro, mint, and sesame seeds.
5. Prepare the Salsa Dressing
In a small bowl or mason jar, whisk together:
Soy sauce
Rice vinegar
Sesame oil
Lime juice
Lime zest
Garlic powder
Ginger (if using)
Pour over the salsa ingredients and toss until evenly coated.
6. Make the Spicy Yogurt Sauce
In a small bowl, combine:
Greek yogurt
Mayonnaise
Sriracha
Honey
Lime juice
Garlic powder
Mix until smooth and creamy.
7. Assemble the Bowls
Divide the cilantro lime rice among four serving bowls.
Top with:
Romaine lettuce (if using)
Mango cucumber salsa
Cooked salmon
Drizzle generously with spicy yogurt sauce.
8. Serve
Serve immediately and garnish with extra cilantro, sesame seeds, or lime wedges if desired.
Notes
Frozen diced mango works great and saves prep time.
Removing some cucumber seeds helps prevent excess moisture in the salsa.
Adjust the sriracha level to make the sauce as mild or spicy as you like.
Salmon can also be baked at 400°F (205°C) for 10–12 minutes or cooked in a skillet over medium-high heat.
For meal prep, prepare the rice, salsa, and yogurt sauce ahead of time and cook the salmon fresh before serving.
Store components separately in the refrigerator for up to 3 days.
