Avocado Salmon Bowl (Printable)

Fresh salmon cubes marinated in tamari, served over seasoned rice with avocado, wasabi, and chili oil.

# 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, prepared from 1/2 cup uncooked 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 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 to distribute seasonings. Keep warm until ready to assemble.
03 - Slice avocado, chop peanuts, cut nori into strips, slice cucumber and spring onions. Arrange all components for efficient assembly.
04 - Divide seasoned sushi rice equally between two serving bowls, creating an even layer as the foundation.
05 - Arrange marinated salmon, avocado slices, cucumber, and spring onions in sections over the rice base.
06 - Drizzle chili oil evenly across the bowl and add small dollops of wasabi paste according to desired heat level.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the bowl. Top with fresh cilantro or microgreens. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery, and tastes infinitely better.
  • Every component plays a role—nothing is just filler, and you can taste exactly what you're eating.
  • The customization means it works whether you're cooking for yourself or feeding someone with completely different preferences.
02 -
  • Don't let the salmon marinate longer than 15 minutes or the acid will start to cook it and change the texture in ways you didn't intend.
  • The temperature contrast between warm rice and cool avocado and cucumber is what makes this bowl feel alive—don't let everything come to room temperature or it loses something essential.
03 -
  • Toast your sesame seeds in a dry pan for about two minutes right before serving—they'll smell nutty and taste completely different from the pre-toasted version.
  • If you're making this ahead, keep the dressing separate from the rice and assemble just before eating so nothing gets soggy or warm.
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