Avocado Salmon Bowl (Print Version)

Tender salmon meets creamy avocado in this vibrant rice bowl with zesty wasabi and spicy chili oil finish.

# What You 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, adjust to taste
13 - 1 teaspoon wasabi paste, or to taste
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 marinate in the refrigerator 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 spring onions. Arrange all toppings on a clean surface for easy assembly.
04 - Divide seasoned rice evenly between two serving bowls as the base layer.
05 - Arrange marinated salmon, avocado slices, cucumber, and spring onions over the rice in an aesthetically pleasing pattern.
06 - Drizzle chili oil over the bowl and add small dollops of wasabi paste according to desired spice level.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the bowl. Top with cilantro or microgreens if desired. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • It's ready in 35 minutes, which means you can have restaurant-quality food on a Tuesday night without the takeout guilt.
  • Every element is customizable, so you can turn the heat up or down, swap proteins, or add whatever's lurking in your fridge and still nail it.
  • The textural contrast is addictive, mixing creamy, crunchy, tender, and spicy all in one bite.
02 -
  • Don't skip the step of seasoning the rice; unseasoned sushi rice underneath all these bold flavors tastes hollow and disappointing, which I learned the expensive way.
  • Cut your avocado last because once it's exposed to air, it starts browning within minutes, and brown avocado looks sad regardless of how it tastes.
  • Wasabi and chili oil are both heat, so taste as you go; there's a sweet spot where they enhance rather than overpower, and you won't find it by dumping them in blindly.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes if you buy them raw, because freshly toasted seeds taste nutty and alive compared to pre-toasted varieties.
  • If you can't find good wasabi paste, a tiny amount of horseradish mixed with regular mustard approximates the heat and sharpness without the seaweed flavor.
  • Marinate your salmon at room temperature for 5 minutes if you're in a hurry, but the fridge version has better texture because the cold keeps the protein from starting to cook.
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