Mix the chili crisp, Kewpie mayo, lime zest, lime juice, soy sauce, and honey in a bowl. Scoop out 3 tablespoons of the sauce and set aside for serving.
1 tablespoon chili crisp, 2 tablespoons Kewpie mayo, 1 lime, 1 tablespoon soy sauce, 1 teaspoon honey
Cut the salmon into large cubes, about 2 inches each. Add to the remaining sauce and toss until every piece is coated.
16 ounces salmon
Air fryer: Arrange the salmon in a single layer in the basket and cook at 425°F for 8 minutes.
Broiler: Arrange the salmon on a lined baking tray and broil on high for 7 minutes.
Serve over rice with avocado and salad. Drizzle with the reserved sauce and more chili crisp.
cooked rice, avocado, salad greens, extra chili crisp
