Avocado Salmon Bowl (Printable)

Marinated salmon meets creamy avocado in this vibrant Asian-inspired bowl with zesty 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

# How To Make It:

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 until well incorporated and keep warm.
03 - Slice avocado, chop peanuts, cut nori into strips, thinly slice cucumber and spring onions. Arrange all prepared ingredients within reach for assembly.
04 - Divide seasoned rice equally between two serving bowls, creating a foundation layer.
05 - Arrange marinated salmon, avocado slices, cucumber, and spring onions artfully over the rice base.
06 - Drizzle chili oil over the bowl and dot with wasabi paste according to desired spice level.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the top. Garnish with fresh cilantro or microgreens and serve with lime wedges.

# Expert Tips:

01 -
  • It comes together in under 35 minutes, which means you can make it on a weeknight without the stress.
  • Every element plays a role, so you get layers of flavor and texture in each bite instead of something monotonous.
  • Customization is built into the DNA of this bowl, so picky eaters, allergies, and dietary preferences don't require a separate recipe.
02 -
  • Don't marinate the salmon longer than 15 minutes or the acid will start cooking it and the texture becomes mushy and unpleasant instead of tender.
  • Temperature matters more than you'd think, so use cold salmon and let the rice cool slightly before assembling so the avocado doesn't wilt from the heat.
03 -
  • If your salmon is thick, cut it into slightly smaller cubes so it marinates evenly and cooks through quickly if you choose to pan-sear it instead of serving it raw.
  • Toast your own sesame seeds and peanuts if you have even five minutes to spare, because the flavor difference is remarkable and turns a good bowl into an exceptional one.
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