Avocado Salmon Bowl (Print Version)

Tender salmon, creamy avocado, and sushi rice with chili oil, wasabi, and roasted peanuts in a vibrant fusion bowl.

# 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 marinate in refrigerator for 10 to 15 minutes.
02 - In a separate bowl, mix cooked sushi rice with rice vinegar, sugar, and salt. Set aside and keep 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 as the foundation.
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 dot with wasabi paste according to spice preference.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the bowl. Garnish with fresh cilantro or microgreens and serve with lime wedges.

# Expert Advice:

01 -
  • It looks impressive but comes together in the time it takes to cook rice and chop a few things.
  • Every bite has contrast: creamy avocado, spicy chili oil, crunchy peanuts, and that little wasabi kick that wakes everything up.
  • You can prep the toppings ahead and assemble it fresh, so it works for meal prep or a quick weeknight win.
02 -
  • Don't skip marinating the salmon; those 10 minutes turn it from plain fish into something with depth and character.
  • Season the rice while it's still warm so the vinegar mixture absorbs properly instead of sitting on top like a puddle.
  • If your avocado is too ripe, it'll melt into the rice; if it's too firm, it won't add that creamy contrast you need.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on; the nutty aroma makes a noticeable difference.
  • If your wasabi paste is old and dried out, mix it with a tiny bit of water to bring it back to life before dotting it on the bowl.
  • Use a sharp knife to cut the salmon; clean cuts keep the cubes intact and help the marinade coat them evenly instead of soaking into ragged edges.
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