Avocado Salmon Bowl (Printable Version)

Tender salmon cubes with creamy avocado, zesty wasabi, and crunchy peanuts over seasoned sushi rice.

# Ingredient List:

→ 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 - 0.5 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, optional
19 - Lime wedges, optional

# Directions:

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 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 and set aside, keeping warm.
03 - Slice the avocado, chop the roasted peanuts, cut nori into strips, slice the cucumber, and cut spring onions into pieces.
04 - Divide the seasoned rice evenly between two serving bowls.
05 - Arrange marinated salmon, avocado slices, cucumber, and spring onions over the rice.
06 - Drizzle with chili oil and place small amounts of wasabi paste over the bowl.
07 - Sprinkle with roasted peanuts, sesame seeds, and nori strips. Garnish with cilantro or microgreens and serve with lime wedges.

# Expert Advice:

01 -
  • It feels indulgent but comes together faster than ordering takeout, and you control every flavor.
  • The textures, creamy avocado against crunchy peanuts and tender salmon, make every bite interesting.
  • You can make it as spicy or mild as you want, and it never tastes the same way twice.
02 -
  • Don't marinate the salmon longer than 20 minutes or the acid will start to cook it and change the texture.
  • Season your rice while it's still warm, cold rice won't absorb the vinegar mixture properly and you'll lose that subtle sweetness.
  • Taste your chili oil before drizzling, some brands are fiery and some are mild, and you don't want to ruin a good bowl with too much heat.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling, it brings out a deeper nutty flavor.
  • If you want cooked salmon instead of marinated, sear the cubes quickly in a hot pan for about two minutes per side, they should be golden outside and just tender inside.
  • A squeeze of fresh lime right before eating brightens everything and ties all the flavors together.
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