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Sticky sesame air fryer salmon bites served over rice with cucumber salad in a white bowl

Sticky Sesame Air Fryer Salmon Bites With Cucumber Salad

Skinless salmon cubes glazed in a reduced sesame sauce, air fried to caramelized edges, and served over rice with a quick, crisp cucumber salad.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner, Main Course
Cuisine: Asian-inspired
Ingredients Method Notes

Ingredients
  

  • For the salmon bites:
  • 1 lb skinless salmon fillet, cut into 1-inch cubes (450 g)
  • 1 tbsp soy sauce or tamari
  • 1 tsp toasted sesame oil
  • 1 tsp neutral oil avocado or grapeseed
  • 1 clove garlic grated
  • ½ tsp fresh ginger grated
  • ⅛ tsp black pepper
  • For the sticky sesame glaze:
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp cornstarch mixed with 1 tbsp cold water
  • 1 tbsp toasted sesame seeds white, or a mix
  • ½ tsp chili crisp or sriracha optional
  • For the cucumber salad:
  • 1 English cucumber (about 300 g), or 2 Persian cucumbers
  • 1 tsp kosher salt
  • 2 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • ½ tsp honey
  • Pinch of red pepper flakes
  • To serve:
  • 2 cups cooked white rice or brown rice
  • Sliced scallions and extra sesame seeds for garnish

Method
 

  1. Pat the salmon cubes dry. Toss with soy sauce, toasted sesame oil, neutral oil, grated garlic, ginger, and black pepper. Let sit at room temperature for 10 minutes.
  2. Slice the English cucumber into thin half-moons (about ⅛ inch). Toss with kosher salt in a bowl and let rest for 10 minutes.
  3. In a small saucepan, combine soy sauce, honey, rice vinegar, and toasted sesame oil for the glaze. Bring to a simmer. Whisk in the cornstarch slurry and cook for 60 to 90 seconds, until the glaze coats the back of a spoon. Off the heat, stir in the toasted sesame seeds and chili crisp if using.
  4. Preheat the air fryer to 400°F for 3 minutes. Lightly spray the basket. Arrange the salmon in a single layer with space between cubes. Air fry for 6 to 8 minutes, shaking the basket once at 4 minutes, until the salmon flakes easily and reaches an internal temperature of 145°F (62.8°C).
  5. Drain the salted cucumbers in a colander, press gently with a paper towel, and return to the bowl. Toss with rice vinegar, toasted sesame oil, honey, and red pepper flakes.
  6. Transfer the air-fried salmon to a bowl. Pour half of the reduced glaze over it and toss gently. Reserve the rest for drizzling.
  7. Divide warm rice between two bowls. Top with the glazed salmon and pile the cucumber salad on the side. Drizzle with the reserved glaze and finish with scallions and sesame seeds.

Notes

Buy skinless salmon because skin does not crisp evenly on 1-inch cubes. Check the thickest cubes with a food thermometer; fish must reach 145°F (62.8°C).
Allergen note: this recipe contains fish and sesame. Soy sauce usually contains soy and wheat; chili crisp may contain additional allergens. Use verified tamari or another labeled alternative when appropriate, and check every package if cooking for someone with an allergy.
Refrigerate salmon, rice, cucumber salad, and glaze in separate shallow, covered containers within 2 hours. Use cooked salmon within 3 to 4 days, reheat it to 165°F (74°C), and assemble only when eating.
Do not skip the salt-and-drain step for the cucumber, or the released water will thin the glaze.