Avocado Salmon Bowl (Printable Version)

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

# Ingredient List:

→ 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
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

# How to Prepare:

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 spring onions. Arrange ingredients for easy assembly.
04 - Divide seasoned rice evenly between two serving bowls, creating a 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 add small dollops of 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 Suggestions:

01 -
  • It comes together in under 40 minutes, so weeknight dinners stop feeling like a negotiation with yourself.
  • Every element is customizable, meaning you can adjust heat, swap proteins, or use whatever avocado quality the store actually has that day.
  • The combination of creamy, spicy, and umami hits all those cravings at once without requiring a complicated technique.
02 -
  • Don't marinate the salmon longer than 15 minutes or the acid will start cooking it into a mushy texture that tastes more cured than fresh.
  • The temperature matters more than you'd think—serving this with warm rice and cool toppings creates a contrast that actually makes it taste better.
03 -
  • Toast your nori strips briefly over a gas flame or under the broiler for 15 seconds if you want them crispy rather than chewy—it extends that textural moment instead of having them go soft immediately.
  • Use the best quality chili oil you can find or make your own because it's tasted directly and makes or breaks the whole bowl's spice profile.
Go Back