Avocado Salmon Bowl (Printer-friendly)

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

# 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, toasted 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 and set aside, keeping warm until serving.
03 - Slice avocado, chop roasted peanuts, cut nori into strips, slice cucumber and spring onions. Arrange all toppings within reach for assembly.
04 - Divide seasoned rice evenly between two serving bowls, creating an even foundation for toppings.
05 - Arrange marinated salmon, avocado slices, cucumber, and spring onions over the rice in an organized pattern.
06 - Drizzle chili oil over the bowl and add small dots of wasabi paste according to desired spice level.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the top. Garnish with cilantro or microgreens and serve with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent hours thinking about every detail.
  • The contrast of temperatures and textures—warm rice, cool avocado, crispy peanuts—keeps your mouth genuinely interested from first bite to last.
  • You control the heat level completely, so whether you're feeding someone cautious or someone who wants their face to tingle, everyone wins.
02 -
  • Don't skip marinating the salmon even though it seems quick—those 10 to 15 minutes in the fridge let the fish actually absorb the flavors rather than just sitting on top of it, and the difference is genuinely noticeable.
  • Toast your sesame oil and peanuts right before eating if you can, or at least buy them already toasted—stale or non-toasted versions taste like regret, not like intention.
  • Slice your avocado last, right before assembly, or squeeze a tiny bit of lime juice over it and cover with plastic wrap; oxidation happens faster than you'd expect and turns your beautiful bowl gray.
03 -
  • Buy your salmon from a fishmonger you trust rather than the pre-packaged supermarket version—the difference in freshness is honestly life-changing, and they'll cut it however you ask without charging extra.
  • If you're meal prepping this, keep the components separate in the fridge and assemble only when you're ready to eat; the rice and marinade can last three days, but once everything's together, textures degrade pretty quickly.
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