Avocado Salmon Bowl (Print Version)

Tender salmon cubes with creamy avocado, spicy wasabi, and crunchy peanuts over seasoned sushi rice.

# 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 - 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

# How To:

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 thoroughly and set aside, keeping warm.
03 - Slice avocado, chop peanuts, cut nori into strips, slice cucumber, and slice spring onions. Arrange all prepared components in separate containers for assembly.
04 - Divide seasoned rice evenly between two serving bowls, pressing gently to create a level surface.
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, distributing evenly.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the bowl. Garnish with fresh cilantro or microgreens. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • It tastes fancy enough to serve guests but honest enough to eat alone on the couch without pretense.
  • You can have it ready in 35 minutes, which means weeknight dinners that don't feel like a compromise.
  • Every element is customizable, so it adapts to whatever's in your fridge or your current heat tolerance.
02 -
  • Don't skip marinating the salmon—it's the difference between fish that tastes plain and fish that tastes intentional and delicious.
  • Slice your avocado right before serving because even a few minutes of air exposure will start to brown it, and nobody wants that.
03 -
  • Keep your salmon and avocado cold until the very last moment so they stay firm and don't get mushy once they hit the warm rice.
  • Make the marinade and season the rice ahead of time if you're prepping for multiple people—it saves stress and lets you focus on assembly when guests are around.
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