Avocado Salmon Bowl (Printable View)

Tender salmon and creamy avocado over seasoned rice with wasabi, chili oil, and roasted peanuts for a satisfying fusion bowl.

# What You'll Need:

→ Protein

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

→ Marinade and 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 - 7 oz cooked sushi rice, approximately 1 cup uncooked
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, adjusted to taste
13 - 1 teaspoon 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 tablespoon toasted sesame seeds

→ Garnish

18 - Fresh cilantro or microgreens
19 - Lime wedges

# How To Make It:

01 - In a medium bowl, whisk together tamari sauce, sesame oil, rice vinegar, and honey or agave syrup. 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 keep warm.
03 - Slice avocado, chop roasted peanuts, cut nori into strips, slice cucumber into thin rounds, and slice spring onions. Arrange all components for easy assembly.
04 - Divide seasoned sushi rice equally between two serving bowls, creating an even base for toppings.
05 - Arrange marinated salmon cubes, avocado slices, cucumber slices, and spring onions over the rice in an organized pattern.
06 - Drizzle chili oil over the assembled bowl and dot strategic points with wasabi paste according to preferred heat level.
07 - Sprinkle roasted peanuts, toasted sesame seeds, and nori strips over the bowl. Top with fresh cilantro or microgreens and serve with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in under 35 minutes, so you can have restaurant-quality bowls on a weeknight without the takeout guilt.
  • Every bite delivers a different texture and flavor, from the buttery salmon to the cooling crunch of cucumber and that dangerous hit of wasabi.
  • It's endlessly customizable, so whether you're feeding yourself or showing off to someone, you can make it exactly how you want it.
02 -
  • Don't marinate the salmon for longer than 15 minutes or the acid will start cooking it and turn the texture mealy, which learned this the hard way when I left a batch in the fridge while answering emails and came back to ruined fish.
  • Slice your avocado last, literally right before assembly, because it oxidizes and browns faster than you'd think, and nobody wants a brown-edged bowl.
  • Taste your chili oil and wasabi on a single grain of rice before committing, because what feels like a good amount in a spoon can overwhelm the whole bowl if you're not careful.
03 -
  • If you're making this for someone with a nut allergy, skip the peanuts and double down on sesame seeds and nori for crunch and umami instead.
  • Keep your salmon in the coldest part of your refrigerator until the last possible moment, and if it's thawed, use it the same day because fresh seafood waits for no one.
  • Make the marinade in the bowl you'll use to serve the rice so you save yourself a dish and have one less thing to wash later.
Return