Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
1/4 cup natural rice vinegar
1/4 cup water
1 tablespoon granulated sugar
1 cup thinly sliced cucumber
1 bag (10 oz each) Birds Eye® Steamfresh Edamame in the Pod
1 pkg (16 oz each) frozen P.F. Chang's® Home Menu Steamed White Rice
1 pound salmon fillets, cut into 1-inch chunks
1/4 cup P.F. Chang's® Home Menu Teriyaki Sauce
1 large avocado, pitted, peeled, sliced
2 green onions, sliced
chili crisp and sesame seeds, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 29 mg | 3% |
| Carbohydrate | 59 g | 20% |
| Cholesterol | 56 mg | 19% |
| Total Fat | 22 g | 34% |
| Iron | 1 mg | 4% |
| Calories | 555 kcal | 28% |
| Sodium | 470 mg | 20% |
| Protein | 27 g | 54% |
| Saturated Fat | 3 g | 17% |
| Sugars | 11 g | 1% |
| Vitamin C | 12 mg | 20% |
Pour vinegar, water, and sugar into a small microwave-safe bowl. Microwave 1 minute. Stir until sugar is dissolved. Pour over cucumbers.
Microwave Birds Eye frozen edamame according to package directions. Pour into a bowl and cool until easy enough to shell; remove shells. Microwave rice according to package directions.
Meanwhile, toss salmon with teriyaki sauce until well coated. Heat air fryer to 400°F. Place salmon in air fryer in single layer and cook 5 to 7 minutes, until salmon is firm (145°F).
Scoop rice into serving bowls. Top with salmon bites and garnish bowls with shelled edamame, pickled cucumbers, avocado, scallions, chili crisp and sesame seeds.
Air Fryer Teriyaki Salmon Bites
