Avocado Salmon Bowl (Print view)

Tender salmon and creamy avocado over seasoned rice with spicy Asian flavors.

# What You'll Need:

→ Protein

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

→ Marinade & Sauce

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

→ Rice Base

06 - 1 cup cooked sushi rice
07 - 1 tablespoon rice vinegar
08 - 1/2 teaspoon sugar
09 - Pinch of salt

→ Toppings

10 - 1 large ripe avocado, sliced
11 - 2 tablespoons roasted peanuts, roughly chopped
12 - 1 tablespoon chili oil
13 - 1 teaspoon wasabi paste
14 - 1 sheet nori, cut into strips
15 - 1 small cucumber, thinly sliced
16 - 2 spring onions, sliced
17 - 1 tablespoon toasted sesame seeds

→ Garnish

18 - Fresh cilantro or microgreens
19 - Lime wedges

# Cooking Steps:

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 refrigerate for 10 to 15 minutes.
02 - In a separate bowl, combine cooked sushi rice with rice vinegar, sugar, and salt. Mix gently and set aside, keeping warm.
03 - Slice avocado, chop peanuts, cut nori into strips, slice cucumber and spring onions. Arrange all prepared ingredients within reach for assembly.
04 - Divide seasoned rice evenly between two serving bowls as the base layer.
05 - Arrange marinated salmon, avocado slices, cucumber, and spring onions over the rice in an organized pattern.
06 - Drizzle chili oil across each bowl and add small dots of wasabi paste according to desired spice level.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the bowls. Garnish with cilantro or microgreens and serve with lime wedges.

# Expert Ideas:

01 -
  • It comes together in under 35 minutes, which means weeknight dinner doesn't have to mean stress.
  • Everything is customizable, so picky eaters and adventurous ones can build exactly what they want.
  • The combination of creamy, crunchy, spicy, and savory creates that addictive balance that makes you keep reaching for another bite.
02 -
  • The salmon doesn't need to cook if you're marinating it; the acid in the vinegar and soy will partially cure it, giving you tender, flavorful pieces without firing up a pan.
  • If you're nervous about raw salmon, a quick 2-minute pan sear over high heat will cook the outside while keeping the inside tender—trust that short cook time completely.
  • Assemble the bowls as close to eating as possible; avocado and sesame seeds wait for no one, and rice gets stodgy if it sits with toppings for too long.
03 -
  • Make your marinade the night before and keep it in a jar in the fridge; when you're ready to cook, the flavor will be even deeper.
  • If you can't find quality fresh salmon, ask your fishmonger if they have sushi-grade options, which means it's been properly handled for raw consumption.
  • Toasted sesame oil degrades with heat, so add it to the marinade cold and never cook it directly; the flavor fades if you're not careful.
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