Spicy Salmon Rice Bowl

Makes 2 servings

½            cup soy sauce
2             tablespoons honey
2             tablespoons rice wine vinegar
1             tablespoon sesame oil
1             teaspoon crushed red pepper flakes
8             ounces salmon, cut into 1-inch pieces
¾            teaspoon kosher salt
¼            teaspoon freshly ground black pepper
1             Persian cucumber, sliced
¼            cup , thinly sliced
¼            cup cilantro leaves
1             cup cooked white or brown rice
1             avocado, sliced
2             tablespoons spicy mayonnaise
2             teaspoons toasted sesame seeds

1. In a large mixing bowl, add the soy sauce, honey, vinegar, oil, and pepper flakes. Whisk until combined.
2. Add the salmon to a small mixing bowl. Season with the salt and black pepper. Add half of the soy mixture, and toss to coat the salmon. Cover and let marinate in the fridge for 30 minutes.
3. Drain the salmon pieces, transfer to the air fryer basket, and slide the basket into the air fryer. Select AirFry, and set the time to 10 minutes and the temperature to 375°F. Select Toss Reminder, and then press Start/Stop, tossing the salmon pieces halfway through cooking time. Discard the remaining salmon marinade.
4. Add the cucumber, scallions, and cilantro to the remaining soy mixture. Toss to combine.
5. Divide the rice evenly between two bowls. Top the rice with equal portions of the salmon, avocado, and cucumber slices. Drizzle the remaining soy mixture evenly over the toppings and rice in each bowl.
6. Garnish each bowl with 1 tablespoon of the spicy mayonnaise and 1 teaspoon of the sesame seeds. Serve immediately.