Avocado Salmon Bowl

There's something about the smell of salmon hitting a hot pan that makes me feel like I'm cooking somewhere coastal, even when I'm nowhere near the ocean. One weeknight, I was craving something bright and satisfying, and instead of ordering takeout, I grabbed what I had—salmon, avocado, rice—and started layering them into a bowl. What started as improvisation became the dish I now make whenever I want to feel nourished without fussing over a stove for hours. The beauty of it is how each ingredient speaks for itself, held together by umami and a whisper of heat.

I made this for my partner on a quiet Sunday when we both needed something that felt special but didn't require complicated timing. We sat at the kitchen counter, adding our own drizzle of chili oil and choosing how much wasabi we could handle, laughing at how much heat we thought we could take. That simple act of building the bowl together turned it into more than just lunch—it became a moment where we were both in charge of our own meal, tweaking it to match our mood. Now whenever someone visits and mentions they're hungry, this is what I suggest because it never disappoints and everyone walks away feeling like they got exactly what they wanted.

Ingredients

• Fresh salmon fillet (250 g, skinless and cubed): The protein that gives this bowl its backbone—buy it the day you're cooking if possible, and don't be shy about asking the fishmonger to cut it for you.
• Tamari sauce (2 tbsp): This gluten-free soy alternative brings a deeper, slightly less salty umami than regular soy, though you can swap if that's what you have on hand.
• Toasted sesame oil (1 tsp): A little goes a long way here; it's potent and aromatic, so resist the urge to pour generously.
• Rice vinegar (1 tsp for marinade, 1 tbsp for rice): The acid that brightens everything—taste as you go and adjust if you like things tangier.
• Honey or agave (1 tsp): A touch of sweetness to balance the umami and salt, making the salmon marinade sing.
• Cooked sushi rice (200 g or about 1 cup uncooked): Short-grain rice holds its shape and absorbs the vinegar dressing beautifully; day-old rice works just as well.
• Ripe avocado (1 large): Slice it just before assembly so it doesn't turn brown; if you're worried about timing, keep the pit in the unused half.
• Roasted peanuts (2 tbsp, chopped): The crunch that prevents this from becoming a soft, mushy bowl—if you don't have peanuts, cashews or sunflower seeds work wonderfully.
• Chili oil (1 tbsp): Start with less and drizzle more at the table; heat preference is deeply personal and everyone should control their own spice level.
• Wasabi paste (1 tsp): More of a condiment than a main flavoring—a tiny dot goes far, and fresh is always better if you can find it.
• Nori sheets (1 sheet, cut into strips): Optional but adds a briny, oceanic note that feels ceremonial when you tear it fresh over the bowl.
• Cucumber (1 small, thinly sliced): A cooling element that keeps things fresh; English cucumbers have fewer seeds and need less slicing.
• Spring onions (2, sliced): Both the white and green parts matter—the white brings a gentle bite, the green adds mild onion flavor without overshadowing anything.
• Toasted sesame seeds (1 tbsp): Buy them already toasted to save a step; they add nutty depth and visual texture.
• Fresh cilantro or microgreens (optional garnish): A handful of cilantro adds brightness if you love it, or skip it entirely if it tastes like soap to you—no judgment here.
• Lime wedges (for serving): A final squeeze of acid that ties everything together and elevates the whole bowl.

Instructions

Make the marinade and prepare the salmon:

In a medium bowl, whisk together the tamari, sesame oil, rice vinegar, and honey until the sugar dissolves. Add your cubed salmon and toss gently to coat every piece, then cover and slide it into the refrigerator for 10 to 15 minutes—this is the perfect time to prep everything else, and the salmon will taste deeper and more intentional.

Season the rice:

While the salmon marinates, take your warm cooked rice and fold in the rice vinegar, sugar, and salt until it's evenly distributed. Taste a grain and adjust the seasoning; this is your blank canvas, so get it right now.

Slice and chop all your toppings:

Halve your avocado and slice it thinly, chop your peanuts into rough pieces, cut your nori into strips, slice the cucumber and spring onions, and have everything arranged on your cutting board. This mise en place moment makes assembly feel controlled and almost meditative.

Divide the rice between bowls:

Spoon the seasoned rice into two serving bowls, creating a gentle mound in the center. Press it down lightly so it holds together without becoming compact.

Arrange the salmon and vegetables:

Pull the marinated salmon from the fridge and divide it between the bowls, nestling it into the rice, then layer your avocado slices, cucumber, and spring onions around it in whatever pattern feels right. There's no wrong way to arrange a bowl—this is where you make it yours.

Add heat and umami:

Drizzle each bowl with chili oil (go easy if you're unsure of your spice tolerance; you can always add more) and place a small dot of wasabi on the side of each bowl so people can control how much they want to mix in.

Top and garnish:

Sprinkle the roasted peanuts, sesame seeds, and nori strips over everything, then add a handful of cilantro or microgreens if using. Set lime wedges on the side and bring to the table immediately.

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I remember bringing this bowl to a friend who was going through something difficult, and watching her take that first bite—the way her shoulders relaxed when she tasted the combination of flavors. It wasn't complicated food, but it was made with intention, and somehow that mattered more than anything. That's when I realized this bowl isn't just dinner; it's a way of saying I know what nourishes you, and I'm going to give you choices.

Building Your Own Variations

Once you've made this bowl once, you'll start seeing it differently every time you look in your fridge. I've swapped salmon for marinated tofu on nights when I craved something lighter, substituted seared tuna for a meatier bite, and even used leftover roasted chicken when I wanted to stay in comfort-food territory. The framework stays the same—a grain, a protein, fresh vegetables, and layers of flavor—but the details become a conversation with whatever season you're in.

Temperature and Timing Matters

The contrast between warm rice, cool salmon, and crisp vegetables is part of what makes this bowl feel alive. If you're batch-cooking rice for the week, let it come back to room temperature before assembling, or gently reheat it in the microwave with a splash of water. Some people love eating it warm; others prefer chilling the whole bowl for a refreshing lunch version.

Making It Your Own at the Table

The magic of serving this family-style or letting people assemble their own is that nobody feels like they're eating someone else's idea of a perfect bite. Everyone gets agency, seasoning their own wasabi heat and chili oil level, deciding whether nori feels essential or optional. I've learned that food tastes better when people help create it, even if that creation just means customizing their own bowl.

• Put the chili oil and wasabi on the side so people can adjust heat to their comfort level without hesitation.
• If you're serving guests, slice extra lime and have it visible so they remember to squeeze it over the top.
• Toast your peanuts fresh if you have time; the smell alone will make everyone hungry before they even sit down.

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This bowl has taught me that the best meals aren't always the most complicated ones—sometimes they're just the ones where each ingredient tastes like itself, and together they taste like care. Come back to it whenever you need something that feels both indulgent and healthy, and don't be afraid to make it differently each time you do.

Recipe FAQs

→ Can I make this bowl ahead of time?

Prepare components in advance and store separately. Marinate salmon up to 4 hours before cooking. Keep rice warm or reheat gently, then assemble just before serving to maintain texture and freshness.

→ What's the best way to cook the salmon?

Pan-sear marinated salmon cubes over medium-high heat for 2-3 minutes per side until golden and cooked through. Alternatively, bake at 400°F (200°C) for 10-12 minutes or air fry for 8-10 minutes, shaking halfway.

→ Can I use brown rice instead of sushi rice?

Absolutely. Brown rice adds nutty flavor and extra fiber. Cook according to package directions and season with the same vinegar mixture. Note that brown rice requires longer cooking time.

→ How can I make this dish less spicy?

Reduce or omit chili oil and wasabi according to your preference. Start with half the suggested amounts and adjust gradually. The flavors will still be delicious and well-balanced.

→ What other proteins work well in this bowl?

Marinated tofu or tempeh makes excellent vegetarian alternatives. Shrimp, scallops, or even cooked chicken breast can replace salmon while maintaining the bowl's character.

→ Is nori essential for this recipe?

Nori adds authentic flavor and pleasant crunch, but it's optional. If unavailable, simply omit it or substitute with crumbled seaweed snacks or additional sesame seeds.