Avocado Salmon Bowl (Print View)

Tender salmon cubes marinated in tamari and sesame oil, served over seasoned sushi rice with fresh avocado, spicy chili oil, and crunchy roasted peanuts.

# Components:

→ 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

# 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 and set aside, keeping warm.
03 - Slice avocado, chop peanuts, cut nori into strips, slice cucumber and spring onions. Arrange all prepared ingredients for assembly.
04 - Divide seasoned rice evenly between two serving bowls, creating a level base for toppings.
05 - Arrange marinated salmon, avocado slices, cucumber, and spring onions over the rice in an organized pattern.
06 - Drizzle chili oil over the bowl and add small dots of wasabi paste to desired locations.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the bowl. Garnish with fresh cilantro or microgreens and serve with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in less time than it takes to order takeout, and tastes better.
  • You can adjust every element to match your mood, spice tolerance, or what's already in your fridge.
  • The contrast of creamy avocado, tender salmon, and crunchy peanuts makes every bite feel complete.
  • It's light enough to feel healthy but satisfying enough that you won't be hungry an hour later.
02 -
  • Don't skip marinating the salmon, even if you're in a rush; those 10 minutes make the difference between bland and deeply flavorful.
  • Season the rice while it's still warm so the vinegar mixture absorbs instead of sitting on the surface.
  • Slice the avocado at the last possible moment because it browns quickly once exposed to air.
  • Taste your chili oil before drizzling; some brands are mild, others will set your mouth on fire.
03 -
  • Use day-old rice if you have it; it's drier and absorbs the vinegar seasoning better than freshly cooked rice.
  • If you can't find tamari, regular soy sauce works fine, just use a little less because it's saltier.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling; it wakes up their flavor and makes them smell incredible.
  • Don't overdress the bowl; let each ingredient speak for itself instead of drowning everything in sauce.
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