Avocado Salmon Bowl (Printable Version)

A vibrant fusion bowl with marinated salmon, creamy avocado, zesty 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 & 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

# Cooking Steps:

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 marinate in the refrigerator 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 warm until assembly.
03 - Slice the avocado, chop peanuts, cut nori into strips, slice cucumber and spring onions. Arrange all prepared ingredients within reach for efficient assembly.
04 - Divide seasoned rice evenly between two serving bowls, creating an even base for toppings.
05 - Arrange marinated salmon, avocado slices, cucumber, and spring onions over the rice in an appealing pattern.
06 - Drizzle chili oil over the bowl and place small dots of wasabi paste on the rice or salmon.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the bowl. Garnish with fresh cilantro or microgreens and serve with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in 35 minutes with almost no real cooking skill required, just assembly and confidence.
  • The flavors layer beautifully so each spoonful tastes different depending on how much wasabi or chili oil you catch.
  • You can eat it however you want, adjusting the heat and textures to match your mood.
02 -
  • Don't skip the marinating step even though it feels quick—those 10 to 15 minutes make the salmon taste intentional instead of raw and cold.
  • Use rice that's been properly seasoned because unseasoned sushi rice underneath rich toppings tastes flat and disappointing.
  • Assemble the bowls right before eating so the rice stays warm and the avocado doesn't oxidize into sadness.
03 -
  • Marinate the salmon in a glass container if possible because sesame oil and tamari can stain plastic, and also because glass feels more intentional.
  • Slice your avocado right before assembly or toss it gently with a bit of lime juice to prevent browning, keeping that beautiful pale green color intact.
  • If you're meal prepping, keep the components separate and assemble each bowl fresh—the rice and salmon keep for days, but the avocado and texture elements are best when just done.
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