Serving Size: 2 people

Ingredients:

1 lb salmon filet cut in 4

1 cup sushi rice

1 tbsp sweet cooking rice wine

2 tbsp honey

2 tbsp sesame seeds

2 Persian cucumbers, thinly sliced

3 scallions, thinly sliced

1 jalapeno, thinly sliced

Marinade:

¼ cup of soy sauce

2 tbsp of sesame oil

2 tbsp Sriracha sauce (optional for heat!)

1 tsp onion powder

½ tsp salt

Quick Pickled Red Onions:

½ cup apple juice

½ cup rice wine vinegar

½ thinly sliced red onion

Sea salt

Spicy Mayo Sauce:

2 tablespoons of mayo or vegan alternative

2 tbsp Sriracha sauce

1 tbsp soy sauce

1 tsp sesame oil

1 tsp honey

Pinch of salt

Instructions:

•In a large bowl whisk together the marinade. Submerge salmon skin side up/flesh side down into the bowl and let it sit for 15 minutes or covered in the refrigerator up to 4 hours. When ready to cook, preheat air fryer to 400 degrees.

•Make sushi rice according to package instructions. Once cooked, use a fork to lightly fluff the grains. Turn off heat, cover and let it sit for an additional 10 minutes. Add a splash of sweet cooking rice wine and toss to combine.

•Spray air fryer basket with olive oil. Remove salmon from marinade and lay 2 salmon filets skin side down into the hot sizzling air fryer basket for 8 minutes.

•Meanwhile, in a small pot or pan, add apple juice, rice wine vinegar, onion, and salt and bring to a boil, then turn off heat, cover, and let stand until ready to use.

•After initial 8 minutes, brush each salmon filet with a ½ tbsp of honey and sprinkle with sesame seeds. Put salmon back in the air fryer for 1 minute. Repeat this cooking process with remaining 2 salmon filets.

•In a small bowl, whisk together spicy mayo ingredients and set aside.

•On a plate, arrange rice and salmon with a slick of spicy mayo alongside. Then scatter pickled red onions, cucumbers, scallions and jalapeno over top and serve.