Avocado Salmon Bowl (Printable Version)

Tender salmon cubes with creamy avocado in a seasoned rice bowl, topped with zesty wasabi, chili oil, and roasted 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

# Steps to Follow:

01 - In a medium bowl, whisk together tamari, sesame oil, rice vinegar, and honey. Add salmon cubes, toss to coat evenly, cover, and marinate in the refrigerator for 10 to 15 minutes.
02 - In a separate bowl, mix cooked sushi rice with rice vinegar, sugar, and salt. Keep warm and set aside.
03 - Slice avocado, chop peanuts, cut nori into strips, slice cucumber and spring onions, and arrange on a clean cutting board for assembly.
04 - Divide seasoned rice between two serving bowls, creating an even base for toppings.
05 - Arrange marinated salmon, avocado slices, cucumber, and spring onions artfully over the rice.
06 - Drizzle chili oil over the bowl and dot with wasabi paste according to preference.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the bowl. Top with fresh cilantro or microgreens and serve with lime wedges on the side.

# Additional Tips::

01 -
  • It comes together faster than takeout, yet tastes like you've spent hours perfecting it.
  • Every element can be prepped ahead, making weeknight dinners feel effortless.
  • The contrast of textures—creamy, crunchy, soft, spicy—keeps each bite interesting.
02 -
  • Don't skip marinating the salmon—those 15 minutes transform raw fish into something tender and flavorful that tastes intentional rather than rushed.
  • If your rice is cold or dried out when you're ready to serve, warm it gently in the microwave for 30 seconds with a splash of water, or it will make your bowl feel sad.
03 -
  • Cook your sushi rice ahead of time and let it cool completely before seasoning—warm rice will absorb the vinegar differently and won't taste as bright.
  • Toast your sesame seeds in a dry pan for just two minutes before sprinkling; this small step makes them taste infinitely more flavorful and makes your bowl smell incredible.
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