Avocado Salmon Bowl (Printable)

Tender salmon with creamy avocado, zesty wasabi, and crunchy peanuts over seasoned rice

# What You Need:

→ Protein

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

→ Marinade & Sauce

02 - 2 tbsp tamari sauce or low-sodium soy sauce
03 - 1 tsp toasted sesame oil
04 - 1 tsp rice vinegar
05 - 1 tsp honey or agave syrup

→ Rice Base

06 - 7 oz cooked sushi rice, approximately 1 cup uncooked
07 - 1 tbsp rice vinegar
08 - 1/2 tsp sugar
09 - Pinch of salt

→ Toppings

10 - 1 large ripe avocado, sliced
11 - 2 tbsp roasted peanuts, roughly chopped
12 - 1 tbsp chili oil, adjust to taste
13 - 1 tsp wasabi paste, or to taste
14 - 1 sheet nori, cut into strips, optional
15 - 1 small cucumber, thinly sliced
16 - 2 spring onions, sliced
17 - 1 tbsp toasted sesame seeds

→ Garnish

18 - Fresh cilantro or microgreens, optional
19 - Lime wedges, optional

# 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 and keep warm.
03 - Slice avocado, chop peanuts, cut nori into strips, slice cucumber, and slice spring onions. Arrange all prepared ingredients within reach.
04 - Divide seasoned rice evenly between two serving bowls, creating an even base.
05 - Arrange marinated salmon, avocado slices, cucumber, and spring onions over the rice in visually appealing sections.
06 - Drizzle chili oil across the bowl and add small dots of wasabi paste throughout.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the bowl. Top with cilantro or microgreens if desired. Serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • It comes together in under 35 minutes, which means dinner on a weeknight without feeling rushed or compromised.
  • Every component can be prepped ahead, making it perfect for meal prep or feeding people without last-minute scrambling.
  • The interplay of textures—creamy, crunchy, tender—keeps each spoonful interesting and prevents the boredom that can sneak into bowls.
02 -
  • Don't skip the step of seasoning the rice while it's still warm—cold rice won't absorb the vinegar and sugar as readily, and you'll end up with underseasoned bowls that taste flat.
  • The avocado will oxidize if you slice it too far in advance, so prepare it within a few minutes of assembly or toss it lightly with a squeeze of lime juice to prevent browning.
  • Wasabi's heat builds as you eat, so taste as you go rather than assuming you need more from the start—what seems mild in the first bite can intensify by the third or fourth.
03 -
  • Make the rice seasoning mixture while the rice is still warm so it absorbs everything fully—this is non-negotiable if you want properly seasoned bowls.
  • Toast your own sesame seeds and peanuts if you can, because the difference in flavor between toasted and raw is significant enough that it changes how the whole bowl tastes.
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