Air Fryer Salmon Bites

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Ingredients

For the salmon:

  • 1 1/2 pounds skin-on salmon, cut into cubes
  • 1/2 cup Japanese barbecue sauce (or coconut aminos)
  • Panko breadcrumbs, enough for breading
  • 2 bags (8.5 ounce) ready jasmine rice, heated
  • 4 seaweed sheets, chopped up to sprinkle on top
  • Sesame seeds, to taste
  • Everything but the salt seasoning, to taste
  • 4 raw scallions, sliced

For the sauce:

  • 1 cup Japanese (Kewpie®) mayonnaise
  • 1 tablespoon Sriracha sauce, less if you prefer milder
  • Juice of half a lemon

Directions

  1. In a gallon zip-close bag, marinate cubed salmon bites in Japanese barbecue sauce for about 3 hours.
  2. Bread salmon bites by dipping the cubes into the panko breadcrumbs.
  3. Add the salmon cubes to the air fryer. Make sure to evenly space the salmon across the bottom of your pan.
  4. Cook at 400 F for 12 minutes if using a mini convection air fryer. For a basket air fryer, cook at 350 F for 8 minutes, shaking the basket halfway through the cooking process. Note: Time and temperature will vary depending on the type of air fryer. Simply check to ensure the salmon doesn’t burn.
  5. While the salmon bites are cooking, make the topping sauce. In a small bowl, whisk the mayonnaise, Sriracha and lemon juice.
  6. When the salmon bites are done, remove them from the air fryer.
  7. To plate, line the bottoms of 4 bowls with jasmine rice, sprinkle with chopped seaweed and top with salmon bites.
  8. Lastly, drizzle with mayo sauce and top with sesame seeds, everything but the salt seasoning and scallions.

https://www.cutco.com/learn/air-fryer-salmon-bites