Avocado Salmon Bowl (Printable)

Tender salmon cubes marinated in tamari, served over seasoned sushi rice with avocado, spicy chili oil, wasabi, and crunchy peanuts.

# What You 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, 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 it warm.
03 - Slice avocado, chop peanuts, cut nori into strips, slice cucumber and spring onions. Have all components ready for assembly.
04 - Divide seasoned rice equally between two serving bowls as the base layer.
05 - Top rice with marinated salmon, avocado slices, cucumber, and spring onions in an organized pattern.
06 - Drizzle chili oil over the bowl and dot with wasabi paste to desired intensity.
07 - Sprinkle with roasted peanuts, sesame seeds, and nori strips. Garnish with cilantro or microgreens. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in under 35 minutes but tastes like you spent hours perfecting it.
  • Every element can be adjusted to match your mood, whether you're craving heat or creaminess.
  • The salmon stays tender and flaky while the rice soaks up all those umami-rich flavors without becoming mushy.
02 -
  • If your salmon smells strongly fishy or ammonia-like, don't use it—that's a sign it's past its prime, and no amount of sauce will save it.
  • The difference between this bowl tasting fresh and tasting like leftovers is how quickly you eat it after assembly; the rice stays warm and the avocado stays creamy for only about 10 minutes before things change.
03 -
  • Buy your salmon the same day you plan to cook it, and if the fishmonger offers to cube it, politely decline—you want to cut it yourself so you control the size and can feel the texture as it comes together.
  • If your avocado is rock hard, place it in a paper bag with a banana overnight and it will soften gently; the ethylene gas from the banana works better than anything else I've tried.
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