Avocado Salmon Bowl (Printable Version)

Tender salmon and creamy avocado combine with zesty wasabi and crunchy peanuts in a vibrant, flavorful bowl.

# What You'll 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 - 7 oz cooked sushi rice, approximately 1 cup uncooked
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 mixing bowl, whisk together tamari sauce, sesame oil, rice vinegar, and honey until combined. 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 set aside, keeping warm until assembly.
03 - Slice avocado, chop peanuts, cut nori into strips, slice cucumber into thin rounds, and slice spring onions. Arrange all prepared toppings within easy reach.
04 - Divide seasoned rice evenly between two serving bowls, creating an even base layer.
05 - Arrange marinated salmon, avocado slices, cucumber rounds, and spring onions over the rice base in an organized pattern.
06 - Drizzle chili oil over the bowl contents and dot strategically with wasabi paste according to desired spice intensity.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the bowl. Top with fresh cilantro or microgreens if desired and serve with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in under 35 minutes but tastes like you spent hours thinking about it.
  • Every element can be adjusted to match what you have or what you're craving that day.
  • The combination of creamy, spicy, umami, and crunchy makes your mouth do a little happy dance.
02 -
  • Don't skip the rice seasoning step—plain sushi rice tastes hollow against all this bold flavor, but seasoned rice becomes the glue that holds everything together.
  • If your salmon feels mushy instead of tender after marinating, you either marinated too long or your pieces were too small; aim for bite-sized cubes that can actually hold their shape.
  • The order of assembly matters less than keeping warm things warm and cold things cold, so if your rice cools while you're prepping, give it a quick 30 seconds in the microwave.
03 -
  • Keep your chili oil in a squeeze bottle if you have one—it gives you way more control than drizzling from a regular jar.
  • If your avocado keeps browning before you use it, keep the pit in the half you're not using and store it in the coldest part of your fridge.
  • Make extra marinade and keep it in a jar—it works on any protein and suddenly your weeknight dinners taste more intentional.
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