Avocado Salmon Bowl (Printer View)

Tender salmon cubes with creamy avocado, zesty wasabi, and roasted peanuts over seasoned sushi rice.

# Components:

→ 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, adjusted to taste
13 - 1 teaspoon wasabi paste, adjusted 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

# Method:

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 set aside, keeping warm.
03 - Slice the avocado, chop peanuts, cut nori into strips, slice cucumber, and slice spring onions. Arrange prepared ingredients for assembly.
04 - Divide seasoned rice evenly between two serving bowls, creating an even base.
05 - Arrange marinated salmon, avocado slices, cucumber, and spring onions over the rice in an appealing pattern.
06 - Drizzle chili oil over the bowl contents and dot with wasabi paste according to desired spice level.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the bowls. Top with fresh cilantro or microgreens and serve with lime wedges.

# Expert Advice:

01 -
  • Everything comes together in about half an hour, but it tastes like you spent the evening fussing over details.
  • You can swap, skip, or add based on what's actually in your kitchen without losing the heart of the dish.
  • The contrast of creamy avocado, spicy chili oil, and crunchy peanuts makes every bite feel like a tiny celebration.
  • It looks impressive enough to serve to someone you're trying to impress, but forgiving enough for a solo weeknight dinner.
02 -
  • Don't marinate the salmon longer than 20 minutes or the acid will start to cook it and change the texture in a way that's not quite right for this dish.
  • If your rice is cold from the fridge, warm it gently before seasoning, cold rice won't absorb the vinegar mixture properly and you'll lose that subtle sweetness.
  • Taste your chili oil before you drizzle, some brands are fiery and some are mild, knowing what you're working with saves you from accidentally making the bowl inedible.
03 -
  • Use a very sharp knife to cube the salmon so the pieces stay clean and don't tear, ragged edges won't hold the marinade as well.
  • If you're nervous about raw-ish salmon, sear the marinated cubes in a hot pan for 30 seconds per side, you'll get a caramelized crust and a tender center.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling, it deepens their flavor and makes the whole bowl smell incredible.
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