Avocado Salmon Bowl (Printer version)

Customizable rice bowl with marinated salmon, avocado, wasabi, and crunchy peanuts in 35 minutes.

# 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

# Directions:

01 - In a medium bowl, whisk together tamari sauce, sesame oil, rice vinegar, and honey. Add salmon cubes and toss until evenly coated. 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 until assembly.
03 - Slice avocado, chop roasted peanuts, cut nori into strips, slice cucumber and spring onions. Arrange all components for efficient bowl assembly.
04 - Divide seasoned rice equally between two serving bowls, distributing evenly to create the base layer.
05 - Arrange marinated salmon, avocado slices, cucumber, and spring onions over rice in an aesthetically pleasing pattern.
06 - Drizzle chili oil over the bowl and dot with wasabi paste according to spice preference.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the bowl. Garnish with cilantro or microgreens and serve with lime wedges.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner without the guilt of takeout.
  • Every bite has a different temperature and texture—warm rice, silky fish, cool avocado, that satisfying crunch of peanuts.
  • You control the heat and flavor intensity, so it's as gentle or bold as you're feeling that day.
02 -
  • Don't marinate the salmon longer than 20 minutes or the acid begins to cook it and the texture becomes mushy instead of tender.
  • The avocado browns quickly once cut, so slice it at the very last moment—this is one of those recipes where timing matters more than you'd think.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes before using—the flavor intensity jumps dramatically and reminds you why fresh spices matter.
  • Keep your chili oil and wasabi separate from the rice so people can adjust their own heat level instead of committing to a single temperature for the whole bowl.
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