Avocado Salmon Bowl (Printable Version)

Tender salmon cubes with 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, optional
15 - 1 small cucumber, thinly sliced
16 - 2 spring onions, sliced
17 - 1 tablespoon toasted sesame seeds

→ Garnish

18 - Fresh cilantro or microgreens, optional
19 - Lime wedges, optional

# 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 to combine and keep warm.
03 - Slice avocado, chop peanuts, cut nori into strips, slice cucumber, and slice spring onions. Arrange all prepared ingredients within reach.
04 - Divide seasoned rice evenly between two serving bowls, creating a base for toppings.
05 - Distribute marinated salmon, avocado slices, cucumber, and spring onions over the rice base.
06 - Drizzle chili oil over the bowl and add small dollops of wasabi paste according to preference.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the bowl. Garnish with cilantro or microgreens if desired. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • It comes together in 35 minutes, which means you can have something restaurant-worthy on the table during a weeknight without stress.
  • Every element is customizable, so whether you're dodging peanuts, spice-averse, or craving extra heat, you're in control.
  • The texture play alone—creamy avocado, tender salmon, crispy peanuts, chewy rice—makes each spoonful interesting and satisfying.
02 -
  • Salmon continues to cook slightly after you take it out of the fridge, so don't over-marinate or it'll turn chalky and lose that tender texture that makes this bowl special.
  • The rice temperature matters more than you'd think—cold rice makes the whole bowl feel less vibrant, so use freshly cooked rice or reheat it gently before assembling.
  • Avocados oxidize and brown quickly once sliced, so prep them last and assemble the bowls immediately if you're serving right away.
03 -
  • Toast your own sesame seeds in a dry pan for about two minutes—they'll smell nutty and toasted, and the flavor difference compared to pre-toasted seeds from a jar is honestly worth the extra step.
  • Buy the best salmon you can find, because it's the star; inferior salmon tastes fishy and no amount of marinade fixes that, so don't compromise on quality here.
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