High Protein Salmon & Crispy Rice Bowl with Sriracha Aioli

For the Salmon: Air fry salmon filets at 375 degrees Fahrenheit for about 8 minutes. You can cut the salmon into cubes or cook it whole.

For the Cucumbers: Soak sliced cucumbers in rice vinegar and season with salt. Let them sit for 30 minutes before eating.

For the Crispy Rice: Cook rice according to package directions. Once cooked, drizzle the rice with olive oil and garlic salt. Bake at 400 degrees Fahrenheit for 20 minutes, or until golden and crispy.

For the Sriracha Aioli: In a small bowl, combine 2 tbsp mayo (or Greek yogurt), 2 tsp Sriracha, 1 tsp honey, 1 tsp rice vinegar (or apple cider vinegar), garlic powder, and a pinch of salt. Optionally, add a squeeze of lime and a tiny splash of water to thin it into a dressing consistency.

Assembly: Once all components are prepared, layer the crispy rice, salmon, marinated cucumbers, and sliced avocado in a bowl. Top with green onion, sesame seeds (or Everything Bagel Seasoning), and a generous drizzle of the sriracha aioli.