← All recipes

🍽️ Crispy Sushi Bowl from the Air Fryer

580 kcal · 58 min · 4 servings

Ingredients

• 150 g rice
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 4 tbsp mayonnaise
• 200 g salmon (frozen)
• 1 tbsp honey
• 1 tbsp cream cheese
• 1 medium-sized mango(es)
• 1 nori sheet (or corresponding amount of nori flakes)
• 1 bell pepper(s), red
• 1 spring onion(s)
• 0.25 cucumber(s)
• 2 tsp sriracha sauce
• sesame (optional)

Instructions

1. 1. Cook the rice according to the package instructions (approx. 10 minutes). Let it cool down for about 1 hour afterwards.
2. 2. Thaw the salmon and cut it into small pieces. Mix a marinade from honey, 1 tablespoon of soy sauce, and cream cheese. Marinate the salmon pieces in it.
3. 3. Peel the mango and cut it into small cubes. Cut the bell pepper and approx. 1/4 of the cucumber into small pieces. Slice the spring onion into thin rings.
4. 4. Mix the first sauce from 1 tablespoon of soy sauce, rice vinegar, and 2 tablespoons of mayonnaise. Mix the second sauce from 2 tablespoons of mayonnaise and Sriracha sauce.
5. 5. Preheat the air fryer to 200 °C. Press the rice into a dish suitable for the air fryer or directly into the drawer. Drizzle the first sauce (soy sauce, vinegar, mayonnaise) over the rice. Distribute the mango and crushed nori sheet (or nori flakes) on top. Place the marinated salmon including the marinade on top. Optionally sprinkle with sesame seeds. Bake the bowl at 200 °C for 8 minutes in the air fryer.
6. 6. Spread the bell pepper cubes, then the cucumber cubes, and finally the spring onion rings over the warm bowl. Drizzle with the mayonnaise-Sriracha sauce. Serve the dish.

Nutrition per serving

• kcal: 580
• Protein: 28 g · Fett/Fat: 22 g · Carbs: 65 g