Save My neighbor knocked on my door one evening holding a paper bag of leftover sushi rice and a salmon fillet she didn't know what to do with. We stood in my kitchen, opened the fridge, and started pulling things out: half an avocado, a jar of chili oil, some peanuts from the pantry. What we made that night wasn't planned, but it was so good we both stood at the counter eating straight from the bowls. That's how this recipe was born, not from a cookbook, but from spontaneity and hunger.
I made this bowl for a friend who was convinced she didn't like fish. She eyed the salmon suspiciously at first, but after one bite, she went quiet. Then she asked if I could write down what I did. I realized then that this dish has a way of converting people, not through bold claims, but through balance: the wasabi wakes you up, the sesame oil calms things down, and the chili oil keeps it interesting.
Ingredients
- Fresh salmon fillet: Look for bright, firm flesh without a strong fishy smell, and cut it into even cubes so it marinates uniformly.
- Tamari sauce: This is less salty and more mellow than regular soy sauce, and it's naturally gluten-free if that matters to you.
- Toasted sesame oil: A little goes a long way; it adds a nutty warmth that ties the whole bowl together.
- Rice vinegar: Used twice, once in the marinade and once to season the rice, it brings a gentle tang that brightens everything.
- Honey or agave syrup: Just a teaspoon balances the salty and sour notes without making the marinade sweet.
- Sushi rice: Short grain rice gets sticky and holds its shape, making it the perfect base for toppings.
- Ripe avocado: It should yield slightly to pressure but not feel mushy; slice it just before serving so it stays green.
- Roasted peanuts: Chop them roughly for texture, and toast them lightly if they need more flavor.
- Chili oil: This is where the heat lives, so start with less and add more if you like fire.
- Wasabi paste: A tiny dot is enough; real wasabi has a clean, sharp heat that fades quickly.
- Nori sheets: Cut them into strips with scissors; they add a subtle ocean flavor and a nice crunch.
- Cucumber: Thin slices add coolness and crispness, a refreshing contrast to the rich salmon.
- Spring onions: Slice them thin on the diagonal; they look pretty and taste mild and fresh.
- Toasted sesame seeds: Sprinkle them at the end for a nutty finish and a bit of visual charm.
Instructions
- Marinate the salmon:
- Whisk tamari, sesame oil, rice vinegar, and honey together until smooth, then toss the salmon cubes in gently so every piece gets coated. Let it sit in the fridge for 10 to 15 minutes while you prep everything else.
- Season the rice:
- Stir rice vinegar, sugar, and a pinch of salt into the warm cooked sushi rice, folding gently so the grains don't break. Keep it covered so it stays soft and slightly sticky.
- Prep your toppings:
- Slice the avocado, chop the peanuts, cut the nori into strips, and slice the cucumber and spring onions. Having everything ready makes assembly feel like art instead of work.
- Build the bowls:
- Divide the seasoned rice between two bowls, pressing it down lightly to create a base. Arrange the marinated salmon, avocado, cucumber, and spring onions on top in sections so each bowl looks balanced and inviting.
- Add the heat and garnish:
- Drizzle chili oil over everything and dot wasabi paste in a few spots (not too much). Sprinkle peanuts, sesame seeds, and nori strips, then finish with cilantro or microgreens and a lime wedge on the side.
Save I served this bowl to my brother on a Tuesday night after he'd had a rough day at work. He didn't say much while he ate, just nodded and kept going back for more. When he finally looked up, he said it tasted like something you'd pay too much for at a restaurant. That's when I knew this recipe wasn't just good, it was reliable, the kind of dish that makes people feel cared for without you having to say a word.
Make It Your Own
This bowl is a template, not a rulebook. Swap the salmon for seared tuna, marinated tofu, or even grilled shrimp if that's what you have. Add pickled ginger, edamame, shredded carrots, or radish slices. I've made it with quinoa instead of rice, and it was just as satisfying. The key is keeping the balance: something creamy, something crunchy, something spicy, and something fresh.
Storing and Reheating
I don't recommend storing the assembled bowl because the avocado browns and the rice gets hard. Instead, keep the marinated salmon, seasoned rice, and toppings in separate containers in the fridge. The rice will last two days, the salmon one day. When you're ready to eat, warm the rice gently in the microwave, add the cold toppings, and it'll taste freshly made. The contrast of warm rice and cool toppings is actually really nice.
Pairing and Serving Ideas
This bowl is filling enough to stand alone, but if you want to round out the meal, serve it with miso soup or a side of seaweed salad. A cold glass of green tea or a crisp lager works well if you're drinking. I like to set out extra chili oil, wasabi, and lime wedges so people can adjust their bowls as they go.
- Offer pickled ginger on the side for those who want a sharp, palate-cleansing bite.
- Add a soft-boiled egg for extra richness and protein.
- Serve with chopsticks and a small spoon; it makes the experience feel more intentional.
Save This bowl has become my go-to when I want something that feels special but doesn't require much effort. It's proof that good food doesn't have to be complicated, just thoughtful.
Recipe Questions
- → Can I prepare this bowl ahead of time?
Prepare components separately in advance. Marinate salmon up to 4 hours before cooking, slice toppings, and season rice. Assemble just before serving to maintain texture and freshness.
- → What other fish works well in this bowl?
Firm white fish like cod, halibut, or mahi-mahi make excellent substitutes. Tuna steaks also work beautifully and complement the Asian-inspired flavors.
- → How can I adjust the spice level?
Reduce or omit chili oil and wasabi for a milder version. Add sriracha or sliced fresh jalapeños if you prefer more heat. The spice elements can be added individually to each serving.
- → Is brown rice suitable for this bowl?
Brown rice works wonderfully and adds nutty flavor. Cook thoroughly as it requires more liquid and time. The heartier texture pairs well with salmon and crunchy toppings.
- → Can I cook the salmon instead of marinating?
Pan-sear, bake, or grill the salmon cubes for 4-6 minutes until cooked through. The cooking method creates a crispy exterior while keeping the interior tender and flaky.
- → What vegetables can I add?
Shredded carrots, edamame, pickled ginger, radishes, or sautéed bok choy make great additions. Keep toppings crunchy for texture contrast against the soft rice and salmon.