A vibrant and flavorful bowl featuring spicy-sweet air-fried salmon over rice, paired with cool cucumber, mango, crunchy carrots, and sriracha mayo.

2 salmon fillets

Olive oil or cooking spray (for air fryer basket)

3½ tablespoons sriracha, divided

2 tablespoons brown sugar

½ teaspoon salt

2 cups cooked rice

1 jalapeño, sliced

1 cucumber, sliced

1 cup shredded carrots

1 mango, chopped

½ cup light mayonnaise

1 teaspoon minced garlic

½ tablespoon sesame seeds (for garnish)

Green onion, chopped (for garnish)

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In a small bowl, mix 2 tablespoons of sriracha with brown sugar and salt. Rub over the salmon fillets and let rest for 15 minutes.
Preheat air fryer to 400°F (200 °C). Lightly spray the basket with oil.
Air fry salmon for 7–10 minutes or bake at 400°F for 12–15 minutes until cooked through.
Mix remaining 1½ tablespoons sriracha with mayonnaise and minced garlic to make the spicy mayo.
Divide cooked rice between two bowls and top with salmon.
Drizzle with spicy mayo and top with jalapeño, cucumber, carrots, and mango.
Garnish with sesame seeds and chopped green onion. Serve immediately.