Avocado Salmon Bowl (Printable)

Tender salmon cubes, creamy avocado, and spicy wasabi over seasoned sushi rice with crunchy peanuts.

# Ingredient List:

→ 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:

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 slice spring onions. Arrange all ingredients for assembly.
04 - Divide seasoned rice equally between two serving bowls, creating an even base.
05 - Distribute marinated salmon, avocado slices, cucumber, and spring onions evenly over the rice in each bowl.
06 - Drizzle chili oil over each bowl and place small dots of wasabi paste. Sprinkle roasted peanuts, sesame seeds, and nori strips across the top.
07 - Top with fresh cilantro or microgreens and serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in 35 minutes flat, which means weeknight dinners finally feel like restaurants.
  • The balance of creamy, spicy, crunchy, and umami hits every craving at once.
  • You can build it your way—dial up the heat, swap proteins, or pile on extra toppings without breaking the whole thing.
02 -
  • The avocado is everything—if it's underripe, the whole bowl loses its soul, so buy it a day or two ahead and let it sit on the counter.
  • Don't skip the marinating step for the salmon, even though 10 minutes feels short; those flavors make the fish taste less raw and more intentional.
  • Room temperature salmon is actually better than cold straight from the fridge because the flavors come through more clearly.
03 -
  • Cut your salmon into truly bite-sized pieces so every spoonful has protein without having to wrestle with large chunks.
  • Toast your own sesame seeds in a dry pan for 2 minutes if you have time—the aroma and flavor difference is remarkable.
  • Make the marinade first and prep your salmon before doing anything else so it has maximum time to soak up all those flavors.
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