An everyday bowl, with a little of everything

This is the kind of dinner that comes together while the rice warms. The salmon gets a savoury glaze, cucumber brings crunch and torn nori finishes the bowl. Use freshly cooked rice or reheat safely stored rice until steaming hot.

Make it your own

Swap chili honey for plain honey if you prefer less heat, or add the chili at the table. The quantities below make two bowls. This is a sample recipe: test it with your own air fryer before publishing.

FROM THE GENTLE EDIT KITCHEN

Air Fryer Salmon Avocado Rice Bowl

PREP10 min
COOK10 min
SERVES2

Ingredients

  • 2 salmon fillets (about 150 g each), pin bones removed
  • 1 tbsp soy sauce
  • A small pinch of salt, to taste
  • ¼ tsp black pepper
  • 2 tsp chili honey, plus extra to serve
  • 300 g cooked white rice, hot
  • 1 ripe avocado, sliced
  • ½ cucumber, thinly sliced
  • 1 sheet nori, torn into strips

Method

  1. Preheat the air fryer to 190°C. Pat the salmon dry. Mix the soy sauce, chili honey and pepper; brush over the fish. Add salt only if needed, as soy sauce is already salty.
  2. Place the salmon in the basket in a single layer. Air-fry for 8–12 minutes, depending on thickness and your appliance, until the centre reaches 63°C on a food thermometer.
  3. Divide the hot rice between two bowls. Add the avocado and cucumber beside it.
  4. Add the cooked salmon, scatter over the nori and finish with a little extra chili honey if you like. Serve immediately.

Make it once, then make it yours. Appliance timings can vary; check doneness before serving.