Avocado Salmon Bowl (Print View)

Tender salmon cubes with creamy avocado in a seasoned rice bowl with zesty wasabi and spicy chili oil.

# Components:

→ Protein

01 - 8.8 oz fresh salmon fillet, skinless, cut into bite-sized cubes

→ Marinade & Sauce

02 - 2 tbsp tamari sauce or low-sodium soy sauce
03 - 1 tsp toasted sesame oil
04 - 1 tsp rice vinegar
05 - 1 tsp honey or agave syrup

→ Rice Base

06 - 1 cup cooked sushi rice (approximately 1/3 cup uncooked)
07 - 1 tbsp rice vinegar
08 - 1/2 tsp sugar
09 - Pinch of salt

→ Toppings

10 - 1 large ripe avocado, sliced
11 - 2 tbsp roasted peanuts, roughly chopped
12 - 1 tbsp chili oil, adjust to taste
13 - 1 tsp wasabi paste, or to taste
14 - 1 sheet nori, cut into strips, optional
15 - 1 small cucumber, thinly sliced
16 - 2 spring onions, sliced
17 - 1 tbsp toasted sesame seeds

→ Garnish

18 - Fresh cilantro or microgreens, optional
19 - Lime wedges, optional

# Directions:

01 - In a medium bowl, whisk together tamari sauce, sesame oil, rice vinegar, and honey. Add salmon cubes and toss to coat evenly. Cover and marinate in the refrigerator for 10 to 15 minutes.
02 - In a separate bowl, combine cooked sushi rice with rice vinegar, sugar, and salt. Mix gently until evenly distributed. Keep warm until assembly.
03 - Slice avocado into even pieces, chop roasted peanuts, cut nori into strips, thinly slice cucumber, and slice spring onions. Arrange all prepared ingredients within reach for efficient assembly.
04 - Divide seasoned rice equally between two serving bowls, forming an even base for toppings.
05 - Layer marinated salmon, avocado slices, cucumber, and spring onions over the rice in an organized, visually appealing arrangement.
06 - Drizzle chili oil evenly over the components and carefully dot with wasabi paste in small amounts for controlled spice distribution.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips across the bowl. Garnish with fresh cilantro or microgreens if desired. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in the time it takes to cook rice, yet tastes like something you'd order at a polished lunch spot.
  • Every bite delivers a different texture, from silky avocado to crunchy peanuts, so you never get bored halfway through.
  • You can dial the heat up or down with chili oil and wasabi, making it work for anyone at the table.
  • Leftovers actually taste better the next day once the salmon soaks up all the tamari and sesame.
02 -
  • Don't marinate the salmon longer than 15 minutes or the acid will turn the edges gray and chalky.
  • Rinse your sushi rice until the water runs clear, or it will cook up gluey and dense instead of sticky and light.
  • Slice the avocado at the very end because it starts browning the second it hits air, even with lime juice.
  • Toast your sesame seeds in a dry pan, not in oil, so they stay crunchy and don't get greasy.
03 -
  • Press the salmon dry with a paper towel before marinating so the sauce clings instead of sliding off.
  • Warm your serving bowls with hot water for a minute before adding the rice, it keeps everything at the perfect temperature longer.
  • Add a squeeze of lime right before eating to brighten all the flavors and cut through the richness of the avocado.
  • If you don't have a rice cooker, cook sushi rice in a pot with a 1 to 1.25 ratio of rice to water, then let it steam off the heat for 10 minutes.
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