Save I stumbled into this bowl on a Tuesday when my fridge looked like a puzzle with missing pieces. There was leftover rice, half an avocado threatening to brown, and a beautiful piece of salmon I'd promised myself I'd use. I grabbed the chili oil my friend brought back from Taiwan, mixed a quick marinade, and twenty minutes later I was eating something that tasted like I'd ordered it from the place downtown that always has a line. It's become my go-to when I want something that feels special but doesn't ask much of me.
The first time I made this for my sister, she looked skeptical when I mentioned wasabi and peanuts in the same bowl. But after the first bite, she went quiet in that way people do when they're actually tasting something. She asked for the recipe before she left, which is her highest compliment. Now she texts me photos every time she makes it with her own tweaks, usually involving way more chili oil than I'd ever dare.
Ingredients
- Fresh salmon fillet (250 g, skinless, cubed): The star here, and it's worth seeking out good quality fish since it stays raw-ish in the center after marinating, delivering that silky texture.
- Tamari sauce (2 tbsp): I prefer this over regular soy sauce for its deeper, less salty flavor, and it keeps things gluten-free if that matters to you.
- Toasted sesame oil (1 tsp): A little goes a long way, this is the nutty undertone that ties the marinade together.
- Rice vinegar (1 tsp for marinade, 1 tbsp for rice): Brightens everything and gives the rice that subtle tang you expect from sushi rice.
- Honey or agave syrup (1 tsp): Balances the salty and acidic notes, and helps the marinade cling to the salmon.
- Cooked sushi rice (200 g): Short-grain rice is key, it has that sticky, slightly sweet quality that holds the bowl together.
- Ripe avocado (1 large, sliced): Creamy relief between all the bright, spicy flavors, and it needs to be ripe or it just won't melt into each bite the way it should.
- Roasted peanuts (2 tbsp, chopped): The crunch that wakes up your palate, I sometimes toast them again quickly in a dry pan if they've gone soft.
- Chili oil (1 tbsp): This is where you control the heat, start with less if you're cautious, you can always add more at the table.
- Wasabi paste (1 tsp): Just a dab gives that sharp, nasal heat that cuts through richness, don't skip it even if you think you don't like wasabi.
- Nori sheet (1, cut into strips): Optional but adds a whisper of the ocean and a little textural surprise.
- Cucumber (1 small, thinly sliced): Cool and crisp, it's a palate cleanser in vegetable form.
- Spring onions (2, sliced): Sharpness and color, plus they look pretty scattered on top.
- Toasted sesame seeds (1 tbsp): Tiny bursts of nuttiness and a visual cue that you care about the details.
- Fresh cilantro or microgreens (optional): A handful of green makes it feel alive and restaurant-worthy.
- Lime wedges (optional): A squeeze at the end can completely change the mood of the bowl if you want it brighter.
Instructions
- Marinate the salmon:
- Whisk tamari, sesame oil, rice vinegar, and honey together in a medium bowl until the honey dissolves and everything looks glossy. Toss in the salmon cubes, turning them gently so every piece gets coated, then cover and slide the bowl into the fridge for 10 to 15 minutes while you prep everything else.
- Season the rice:
- In a separate bowl, fold the rice vinegar, sugar, and a pinch of salt into your warm cooked rice, using a gentle slicing motion so you don't smash the grains. Keep it covered with a damp towel if you're not assembling right away, it dries out faster than you'd think.
- Prep your toppings:
- Slice the avocado, chop the peanuts, cut the nori into thin strips with scissors, and thinly slice the cucumber and spring onions. Having everything ready before you start building makes the whole process feel easy and a little meditative.
- Build the bowls:
- Divide the seasoned rice between two bowls, pressing it down just slightly so it forms a base. Arrange the marinated salmon, avocado slices, cucumber, and spring onions on top in sections so each bowl looks like a little color wheel.
- Add the flavor bombs:
- Drizzle chili oil over everything, then dot small amounts of wasabi paste around the bowl, people can mix it in as much or as little as they like. Finish with a generous sprinkle of chopped peanuts, sesame seeds, and nori strips, plus any herbs or lime wedges you're using.
Save One evening I made this after a long day and ate it on the couch with the window open, listening to rain start up outside. The combination of textures and temperatures, the way the wasabi cleared my sinuses and the avocado cooled everything down, made me realize that sometimes taking half an hour to feed yourself well is the kindest thing you can do. It wasn't about impressing anyone, it was just about paying attention.
Making It Your Own
This bowl is ridiculously flexible once you understand the structure. Swap the salmon for seared tuna, marinated tofu, or even leftover rotisserie chicken if that's what you have. I've made it with brown rice when I was out of sushi rice, and while the texture was different, it still worked. The key is keeping the balance: something rich, something creamy, something crunchy, something spicy, and something fresh.
Storing and Timing
If you want to prep ahead, marinate the salmon and prep all your toppings in the morning, then assemble everything just before eating so the rice stays fluffy and the avocado doesn't brown. Leftover components keep separately in the fridge for a day, but I wouldn't assemble a bowl and try to save it, the textures go sad. If you have extra marinated salmon, it's fantastic on its own with a little more rice and a fried egg the next morning.
Adjusting for Dietary Needs
This bowl is naturally dairy-free and pescatarian, but you can easily make it vegetarian by using cubed tempeh or extra-firm tofu in place of the salmon. For nut allergies, skip the peanuts entirely or use toasted sunflower seeds, which give you a similar crunch without the allergen risk. If gluten is a concern, double-check that your tamari is certified gluten-free and read the label on your chili oil.
- Add pickled ginger on the side for a sharp, palate-cleansing bite between forkfuls.
- Edamame makes a great extra topping if you want more protein and a pop of green.
- If you can't find wasabi paste, a tiny bit of horseradish mixed with a drop of green food coloring does the trick in a pinch.
Save This bowl has become my proof that good food doesn't have to be complicated, it just has to be intentional. Make it once and you'll understand why it's stuck around in my rotation longer than recipes that ask for twice the effort.
Recipe Guide
- → Can I prepare the salmon ahead of time?
Yes, you can marinate the salmon up to 24 hours in advance. Store it in an airtight container in the refrigerator and assemble the bowls just before serving.
- → What rice works best for this bowl?
Sushi rice is ideal for its sticky texture and mild flavor, but short-grain white rice or brown rice work well too. Just season with rice vinegar, sugar, and salt for authentic taste.
- → How can I adjust the spice level?
Start with less chili oil and wasabi, then add gradually to taste. You can also omit the wasabi entirely or use a milder chili oil if you prefer subtle heat.
- → Can I make this vegetarian?
Absolutely. Replace the salmon with firm tofu or tempeh, using the same marinade. Press the tofu first for better absorption of flavors.
- → How long does this keep in the refrigerator?
Store components separately for up to 2 days. Keep the rice and salmon in airtight containers, and add fresh toppings like avocado just before serving.