Save to Pinterest There's something about assembling a bowl that feels less like cooking and more like creating—each component a small decision that builds into something cohesive. I discovered this salmon bowl one afternoon when I had beautiful pink fish, a perfectly ripe avocado, and the kind of hunger that wanted brightness and texture all at once. The beauty of it is that nothing requires skill, just intention and a few quality ingredients that speak for themselves.
I made this for a friend who'd been stressed about work, and watching her eyes light up when she tasted that wasabi-heat followed by the smooth avocado was worth every five minutes of prep. She asked for the recipe that same evening, which told me everything about how a good bowl can shift someone's whole mood.
Ingredients
- Fresh salmon fillet, 250 g: Look for that translucent quality that tells you it's truly fresh—the difference between fish that tastes oceanic and clean versus one that tastes fishy in all the wrong ways.
- Tamari sauce, 2 tbsp: This soy-based umami bomb is naturally gluten-free and tastes slightly less salty than regular soy sauce, which means more room for the other flavors to breathe.
- Toasted sesame oil, 1 tsp: Use just a touch—this stuff is potent and aromatic, like a whisper of nuttiness that ties everything together.
- Rice vinegar, 2 tsp total: The acid that makes this bowl sing, balancing the richness of salmon and avocado with brightness.
- Honey or agave syrup, 1 tsp: A tiny bit of sweetness in the marinade creates depth and helps the flavors meld without tasting cloying.
- Sushi rice, 200 g cooked: The sticky grain is key—it holds the bowl together while staying separate enough to taste individual grains.
- Sugar and salt for rice: These season the rice gently so it becomes a canvas rather than competing for attention.
- Ripe avocado, 1 large: Cut it just before assembly so the flesh stays that perfect pale green instead of browning at the edges.
- Roasted peanuts, 2 tbsp: The textural anchor that makes this bowl feel substantial and satisfying.
- Chili oil, 1 tbsp: Heat and fruity depth—start with less if you're unsure and build from there.
- Wasabi paste, 1 tsp: This nose-clearing heat is a small amount that makes a huge statement.
- Nori sheet: Optional but it adds that umami whisper and reminds you this is more refined than a regular rice bowl.
- Cucumber, spring onions, sesame seeds, cilantro: These are your texture and freshness elements—don't skip them, they're what make each bowl feel alive and intentional.
Instructions
- Build your marinade:
- Whisk tamari, sesame oil, rice vinegar, and honey together in a bowl until the honey dissolves completely. The mixture should smell nutty and deep, not overly salty.
- Marinate the salmon:
- Toss your salmon cubes in the marinade and cover it—even 10 minutes makes a difference, but don't skip this step or the fish tastes like it's just been cut and hasn't had time to absorb the flavors you're offering it.
- Prepare the rice:
- While the salmon sits, mix your cooked rice with rice vinegar, sugar, and salt, stirring gently so you don't smash the grains. The rice should taste slightly tart and seasoned, like the base is already flavorful enough to stand alone.
- Prep all your toppings:
- Slice the avocado, chop your peanuts, cut the nori into thin strips, and slice the cucumber and spring onions. Having everything ready means you can assemble with rhythm instead of scrambling.
- Divide the rice:
- Spread the seasoned rice evenly between your two bowls, creating a gentle bed that's slightly warm and ready to receive the other components.
- Layer thoughtfully:
- Arrange the marinated salmon, avocado slices, cucumber, and spring onions over the rice in a way that feels balanced—you're not just piling, you're composing.
- Add your heat and crunch:
- Drizzle the chili oil across the top, dot with wasabi paste in small amounts, then scatter the peanuts and sesame seeds. A few nori strips go on last, just before serving.
- Finish and serve:
- A handful of fresh cilantro or microgreens on top, lime wedges on the side, and you're ready to eat something that looks as good as it tastes.
Save to Pinterest This bowl taught me that food doesn't need to be complicated to feel like you're doing something special for yourself. There's something almost meditative about arranging each element, knowing that you're about to eat something that tastes expensive but cost you just minutes and a few thoughtful ingredients.
Why Temperature Matters
The magic of this bowl lives in the contrast between the warm rice and cool toppings. That temperature difference keeps every bite interesting and prevents the whole thing from feeling one-dimensional. If your rice has cooled, a quick 30 seconds in the microwave brings it back to that perfect warmth without affecting the texture.
Customizing Without Losing the Soul
This bowl is forgiving in the best way—it invites you to work with what you have or what you're craving. Swap the peanuts for cashews or sunflower seeds if allergies are a concern, or substitute the salmon with marinated tofu if you're vegetarian. The structure stays the same even when you change the players.
Making It Your Own
After making this a few times, I started adding pickled ginger for extra brightness and sometimes a handful of edamame for earthiness. The core ingredients are the skeleton, and everything else is you deciding what this bowl needs to be.
- Pickled ginger adds a gentle vinegar note that plays beautifully with the wasabi.
- A drizzle of extra sesame oil after plating creates a silky richness that ties everything together.
- Cold sake or crisp white wine alongside this bowl makes it feel like more of an occasion.
Save to Pinterest This bowl proves that sometimes the simplest meals are the ones that feel most intentional. Make it once and you'll find yourself reaching for it again and again, each time tweaking it just slightly to match your mood.
Recipe FAQs
- → Can I make this bowl ahead of time?
Prepare the components separately and store in airtight containers. The marinated salmon keeps for 1-2 days, while toppings stay fresh for 3-4 days. Assemble just before serving to maintain texture and prevent the rice from drying out.
- → What's the best way to cook the salmon?
This version uses raw-marinated salmon similar to poke. For fully cooked salmon, pan-sear the cubes for 2-3 minutes per side over medium-high heat before marinating. Alternatively, roast at 400°F (200°C) for 8-10 minutes.
- → 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—about 45 minutes compared to 20 for white sushi rice.
- → How do I adjust the spice level?
Start with less chili oil and wasabi, then add gradually to taste. For mild heat, use 1/2 tablespoon chili oil and skip the wasabi. Medium spice lovers can use the full amount. For extra heat, add sriracha or sliced fresh chilies.
- → What other proteins work well in this bowl?
Marinated tofu or tempeh make excellent vegetarian options. Shrimp, ahi tuna, or cooked chicken also pair beautifully with the Asian-inspired flavors. Adjust marinating time accordingly—seafood needs less time while heartier proteins benefit from longer marinating.
- → Is this bowl gluten-free?
Use certified gluten-free tamari instead of soy sauce, and ensure your rice vinegar and other condiments are gluten-free. The remaining ingredients—salmon, avocado, vegetables, and rice—are naturally gluten-free.