Ingredients
Preparation
- Grate ginger and garlic and mix with sesame oil, soy sauce, honey and white wine vinegar.
- Cut the salmon into medium-sized cubes and lightly coat in the marinade. Refrigerate for approx. 20-30 minutes.
- Cook the rice according to the instructions on the package. While the rice is cooking, brush the basket in the air fryer with oil and place the salmon pieces in, spacing them slightly apart. Cook for 6-8 minutes at 200 degrees and turn halfway through the cooking time. Do this in several batches if necessary.
- Take them out when they are golden and crispy, transfer to a large bowl and sprinkle with sesame seeds.
- Bring well-salted water to a boil in a saucepan, add the edamame beans and cook for approx. 4-5 minutes.
- Slice the spring onions, cucumber and avocado.
- Mix together the sriracha and mayonnaise.
- Line serving bowls with rice, salmon, edamame beans, spring onions, avocado and cucumber. Squeeze over lime and top with sriracha mayo.