Salmon snacks with vegetables

Recipe for Salmon Bowls with Jasmine Rice and Avocado

Ingredients:

• 450 g salmon fillet, diced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For the bowls:

• 200 g jasmine rice
• 150 g edamame (frozen or fresh)
• 1 cucumber, thinly sliced
• 1 ripe avocado, sliced
• 1 tablespoon sesame seeds
• 2 spring onions, sliced ​​into rings
• Soy sauce (to taste)

Preparation:

1. Preparing salmon:
   Mix the salmon cubes with olive oil, salt, paprika, cumin, garlic powder and onion powder. Make sure the salmon is well covered with the spices.

2. Airfryer baking:
   Preheat the airfryer to 190°C (375°F). Place the salmon cubes in the basket and bake for 10-12 minutes. Turn the salmon halfway through cooking to ensure even cooking. Bake until the salmon is cooked through but still juicy on the inside.

3. Cooking rice:
   Cook the jasmine rice according to the instructions on the package. This usually takes about 10-15 minutes. Make sure the rice is fluffy.

4. How to prepare edamame:
   If using frozen edamame, cook according to package directions. Usually this is 3-4 minutes in boiling water. Drain and set aside.

5. Assembling bowls:
   Divide the cooked jasmine rice between the bowls. Add the edamame, cucumber, avocado and the fried salmon.

6. Kill:
   Sprinkle sesame seeds and spring onion over the bowls and drizzle with soy sauce to taste. Serve immediately!

Tip: You can also add some extra flavorings to the bowls, such as a little sriracha for a kick or a dash of rice vinegar for a fresh taste.