• Slice salmon into large cubes (~ 1 inch / 2.5 cms in size). Remove the skin and any bones
• Add marinade ingredients in a container - soy sauce,  honey, rice vinegar, sesame oil and grate in the garlic and ginger.  Mix to combine

  Optional, you can make a double batch of the marinade and keep it on the side to use as a sauce when serving
• Put salmon cubes in the marinade and mix to coat all pieces. Leave to marinate for 10 minutes or if you have the time for a few hours in the fridge
• Whilst the salmon is marinating prepare the vegetables by slicing the cucumber, shredding the carrot, and dicing the avocado into cubes. Defrost the edamame beans by placing in a colander and running under water

Pan Fry Method

• Heat a skillet to a medium-high heat with a light drizzle of oil or oil spray. Place down salmon cubes in a single layer without pieces touching. Cook for 5 -7 minutes, flipping half way and pour over leftover marinade

Air Fryer Method

• Preheat air fryer to 190℉ / 200℃ and spray the air fryer basket generously with olive oil spray. Place the salmon pieces into the air fryer in a single layer, so they're not touching

  Air fry for 5 - 8 minutes, depending how you prefer the salmon cooked. Flip halfway and brush over leftover marinade

Assemble

• Assemble your bowls by adding the rice, veggies, avocado and edamame beans decoratively around the bowl. Add the cooked salmon with an optional drizzle of sriracha aioli or extra marinade sauce and enjoy your delicious and nutritious Salmon Bowl!