Avocado Salmon Bowl (Printable version)

Fresh salmon and avocado over seasoned sushi rice with tamari, wasabi, and chili oil.

# What You'll Need:

→ Protein

01 - 8.8 oz fresh salmon fillet, skinless, cut into bite-sized cubes

→ Marinade and 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

# How to Prepare:

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 and keep warm until ready to assemble.
03 - Slice the avocado, chop peanuts, cut nori into strips, slice cucumber and spring onions, and set all ingredients within reach for assembly.
04 - Divide seasoned rice evenly between two serving bowls.
05 - Arrange marinated salmon, avocado slices, cucumber, and spring onions over the rice base.
06 - Drizzle chili oil over the bowl and dot with small amounts of wasabi paste.
07 - Sprinkle with roasted peanuts, sesame seeds, and nori strips. Garnish with cilantro or microgreens and serve with lime wedges on the side.

# Expert Tips:

01 -
  • It comes together in 35 minutes flat, yet tastes like you spent hours in the kitchen.
  • Every component is customizable, so you can dial up the heat, skip the peanuts, or swap in tofu without feeling like you're cheating.
  • The contrast of textures—creamy, crunchy, tender, crispy—makes each spoonful interesting enough that you'll actually finish the whole bowl.
02 -
  • The difference between this bowl tasting restaurant-quality and tasting homemade comes down to actually seasoning your rice—don't skip that step or use plain rice and expect the same result.
  • Timing matters more than you'd think: assemble everything when you're ready to eat, not hours in advance, because the avocado oxidizes and the rice loses its warmth.
  • Don't be shy with the chili oil and wasabi—they're not garnishes, they're essential flavors that make this bowl sing instead of whisper.
03 -
  • If you're meal prepping, keep the components in separate containers and assemble just before eating—the rice stays fluffy, the avocado stays fresh, and everything tastes intentional rather than sad and separated.
  • Buy a really good bottle of chili oil or make your own by heating oil with dried chilies, garlic, and Sichuan peppercorns—this one ingredient elevates the entire bowl from good to memorable.
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