Avocado Salmon Bowl

I discovered this bowl on a lazy Sunday afternoon when my fridge held salmon, a perfectly ripe avocado, and leftover sushi rice—nothing fancy, just what needed using. Within twenty minutes, I'd layered everything into a bowl, drizzled some chili oil, and realized I'd accidentally created something that tasted like a restaurant dish made at home. Now it's become my go-to when I want something that feels both indulgent and refreshingly simple.

My partner took one bite and asked if I'd ordered it from somewhere, which felt like the highest compliment my kitchen could receive that week. Watching someone's face light up when they taste something you've just assembled with care is honestly why I keep making this bowl over and over.

Ingredients

• Fresh salmon fillet, 250 g, skinless and cubed: The protein star here—look for bright color and firm texture, and don't skip the marinating step because those ten minutes make the salmon tender and deeply flavored.
• Tamari sauce, 2 tbsp: This is your umami anchor, and the lower sodium version keeps the bowl balanced without becoming a salt bomb.
• Toasted sesame oil, 1 tsp: A little goes a long way; this oil carries so much flavor that you'll taste it in every bite.
• Rice vinegar, 1 tsp for marinade and 1 tbsp for rice: The acid brightens everything and prevents the bowl from feeling heavy, plus it's gentler than regular vinegar.
• Honey or agave syrup, 1 tsp: Just enough sweetness to balance the salt and umami without making the marinade taste dessert-like.
• Cooked sushi rice, 200 g: The foundation that holds everything together; seasoning it properly transforms it from plain to memorable.
• Sugar and salt for rice seasoning: These two ingredients, whisked into warm rice, create that signature slightly tangy sushi rice flavor.
• Ripe avocado, 1 large: Slice it right before serving so it stays creamy and doesn't oxidize into that unpleasant gray color.
• Roasted peanuts, 2 tbsp, roughly chopped: The crunch that makes your jaw happy and adds textural contrast to the soft elements.
• Chili oil, 1 tbsp: The heat and oils tie everything together; start with less and add more if you're brave.
• Wasabi paste, 1 tsp: This is nose-clearing spice in its truest form, so use it as a condiment that each person controls.
• Nori sheets, 1 sheet cut into strips: Optional but they add that authentic ocean-like umami and a satisfying snap when you bite into them.
• Cucumber, 1 small, thinly sliced: The refreshing element that keeps the bowl from feeling too rich.
• Spring onions, 2, sliced: Raw and sharp, they cut through the fat and add a bright green color.
• Toasted sesame seeds, 1 tbsp: Nutty and delicate, they're the final layer that makes everything taste intentional.
• Fresh cilantro or microgreens: Your choice here—cilantro adds herbal spice, microgreens add delicate elegance.
• Lime wedges: For those who want that final squeeze of acid and brightness.

Instructions

Marinate the salmon:

Whisk together tamari, sesame oil, rice vinegar, and honey in a medium bowl, then toss in your salmon cubes so every piece gets coated. Refrigerate for 10 to 15 minutes while you prep everything else—this time in the cold transforms the texture and allows the flavors to settle in.

Season your rice:

While the salmon sits, mix your warm sushi rice with rice vinegar, sugar, and salt until each grain glistens slightly and tastes faintly tangy. This step takes two minutes but completely elevates the rice from a blank canvas to something genuinely delicious.

Prep all your toppings:

Slice your avocado, chop the peanuts, cut the nori into strips, slice the cucumber and spring onions, and have everything ready in separate small piles. Assembly goes much faster when you're not scrambling to cut things while your salmon waits.

Build your bowls:

Divide the seasoned rice evenly between two serving bowls, creating a slight well in the center where your protein will sit. Arrange the marinated salmon, avocado slices, cucumber, and spring onions over the rice in whatever pattern feels right to you.

Add the heat and crunch:

Drizzle chili oil across the top and dot small amounts of wasabi paste around the bowl—this way everyone can adjust their spice level as they eat. Finish with a scatter of roasted peanuts, sesame seeds, and nori strips.

Garnish and serve:

Top with cilantro or microgreens if you have them, and place lime wedges on the side for squeezing. Eat immediately so the rice is still warm and everything has that just-assembled freshness.

Save

There's something about a customizable bowl that brings people together—everyone tastes exactly what they want, and somehow that makes the meal feel more personal than serving a plated dish. My friend Sarah added extra wasabi and less chili oil, while I did the opposite, and we both felt like we'd made something uniquely ours.

Why This Bowl Became My Weeknight Anchor

For the longest time, I thought weeknight dinners had to be either quick and boring or time-consuming and elaborate. This bowl proved that wrong because it requires minimal actual cooking—just assembling beautiful ingredients that taste like they belong together. Once I realized I could have restaurant-quality food on a random Tuesday, everything changed about how I approached cooking at home.

The Magic of Marinating Salmon

That 10 to 15 minute window in the refrigerator is when the magic happens, and I learned this the hard way after once skipping it because I was impatient. The acid from the rice vinegar gently firms the outside while the sesame oil and tamari infuse deeply, creating salmon that's flaky but not dry and flavorful in a way that raw salmon marinating in nothing could never be. I now treat this marinating time like it's non-negotiable, the same way I wouldn't skip salting pasta water.

Customization Without Compromise

The beauty of bowl food is that it welcomes substitutions and adjustments without falling apart—swap peanuts for cashews, add edamame, skip the nori, go lighter on wasabi, whatever your mood demands. I've made versions with pickled ginger on nights when I wanted extra funk, and cucumber-heavy versions when I was craving something super fresh and light. The core structure is so solid that it holds up beautifully no matter what you change.

• Keep extra lime wedges on hand because people always want more than you think they will.
• If you're meal prepping, keep the rice and salmon separate from the toppings so everything stays crisp and the avocado doesn't oxidize.
• Toast your own peanuts if you have time—the difference between pre-roasted and freshly toasted is genuinely noticeable.

Save

This bowl has become my answer to 'what should we make for dinner tonight' because it's quick, healthy, and tastes like you put in way more effort than you actually did. Once you make it once, it becomes muscle memory—and that's when the real magic starts.

Recipe FAQs

→ Can I use other fish instead of salmon?

Yes, tuna, halibut, or cod work well with this marinade. Cut into similar-sized cubes and adjust cooking time if needed for thicker pieces.

→ Is the salmon raw or cooked?

The salmon is marinated in a mixture of tamari, sesame oil, and vinegar but not cooked with heat. Use sushi-grade salmon if serving raw, or lightly pan-sear the cubes for 2-3 minutes per side.

→ Can I make this bowl ahead of time?

Prep ingredients in advance but assemble just before serving. The rice can be seasoned and stored refrigerated for up to 2 days. Marinate salmon for no more than 30 minutes to prevent texture changes.

→ What can I substitute for wasabi?

Try horseradish mixed with a touch of soy sauce, or omit entirely. Extra chili oil or sriracha can provide heat in a different flavor profile.

→ Is this bowl gluten-free?

Use tamari instead of soy sauce and verify your chili oil and other condiments are gluten-free. The base ingredients—salmon, avocado, rice, and vegetables—are naturally gluten-free.

→ How do I store leftovers?

Store components separately in airtight containers. Rice keeps 2-3 days refrigerated, salmon 1-2 days. Avocado may brown—toss with lime juice before storing. Reheat rice gently and assemble fresh.