Avocado Salmon Bowl (Printable)

Customizable bowl with marinated salmon, avocado, wasabi, and crunchy peanuts over seasoned sushi rice.

# 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 from approximately 0.5 cup uncooked rice
07 - 1 tablespoon rice vinegar
08 - 0.5 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 thoroughly and keep warm.
03 - Slice avocado, chop peanuts, cut nori into strips, slice cucumber and spring onions. Arrange all components for assembly.
04 - Divide seasoned rice evenly between two serving bowls as the base layer.
05 - Arrange marinated salmon, avocado slices, cucumber, and spring onions over the rice in an organized pattern.
06 - Drizzle chili oil across the bowl and dot with wasabi paste according to desired spice level.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the bowl. Top with fresh cilantro or microgreens. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • It comes together in under 35 minutes, which means weeknight dinners don't require a full production.
  • Every spoonful has contrasting textures that keep things interesting, from buttery avocado to crispy peanuts.
  • The customization factor means everyone at the table gets exactly what they crave without making multiple dishes.
02 -
  • Under-marinating the salmon is actually better than over-marinating; 15 minutes is enough to season it without the vinegar starting to cook the fish into a mushy texture.
  • The rice temperature matters more than you'd think—warm rice distributes the dressing better and creates a bowl that feels cohesive rather than cold and separated.
  • Wasabi and chili oil are intensely personal, so always put them on the side and let people add their own rather than mixing them into the base.
03 -
  • Buy your salmon from a trusted fishmonger and ask them to remove the skin and any pin bones; they'll do it faster and better than you likely will.
  • Keep all your components slightly cool or room temperature except the rice, which should be warm—the temperature contrast is part of what makes each bite interesting.
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