Avocado Salmon Bowl

There's something almost meditative about assembling a bowl rather than plating a single composed dish. A few years back, I was standing in my tiny kitchen on a Tuesday evening, staring at a beautiful salmon fillet and a just-ripened avocado, when it hit me that I didn't need to follow any particular formula. I could let the ingredients speak for themselves and just build something that made sense. This bowl emerged from that moment of kitchen freedom, and it's become my go-to whenever I want something that tastes sophisticated but doesn't demand much fuss.

I made this for my partner on our first meal together after moving into a new apartment, and watching them close their eyes after that first bite told me everything. The wasabi hit them by surprise, then came the smile when the chili oil warmth settled in alongside the buttery avocado. It became our unspoken agreement that whenever one of us needed something nourishing and a little bit celebratory, this bowl was it.

Ingredients

• Fresh salmon fillet (250 g), skinless and cubed: Look for flesh that's bright pink with no gray undertones, a sign of freshness that makes all the difference in this raw preparation.
• Tamari sauce (2 tbsp): The gluten-free soy sauce option, but use regular soy if that's what you have on hand, the umami stays the same.
• Toasted sesame oil (1 tsp): A little goes a long way, this nutty warmth is what makes the marinade sing.
• Rice vinegar (1 tsp for marinade, 1 tbsp for rice): The acidity cuts through richness beautifully and tastes lighter than distilled vinegar.
• Honey or agave (1 tsp): A whisper of sweetness balances the salty and sour elements without tasting dessert-like.
• Cooked sushi rice (200 g or about 1 cup uncooked): Short-grain rice holds moisture better and actually benefits from being seasoned while still warm.
• Ripe avocado (1 large): Wait until it yields slightly to thumb pressure, cutting it just before assembly prevents browning.
• Roasted peanuts (2 tbsp, chopped): The crunch is non-negotiable, and roasted versions have more depth than raw.
• Chili oil (1 tbsp): Start conservative and taste as you build, heat intensity varies wildly between brands.
• Wasabi paste (1 tsp): Fresh is best, but the tube version works fine, adjust based on your spice tolerance and sinuses.
• Nori sheets (optional): Toast them lightly over a flame for maximum flavor, or use them straight from the package.
• Cucumber (1 small, thinly sliced): The refreshing counterpoint that keeps everything from feeling heavy.
• Spring onions (2, sliced): Slice them at an angle for visual appeal and a slightly sweeter bite.
• Toasted sesame seeds (1 tbsp): Another textural layer that also adds a subtle nuttiness.

Instructions

Make the marinade:

Whisk together tamari, sesame oil, rice vinegar, and honey in a medium bowl until the sugar dissolves and everything emulsifies slightly. The mixture should taste forward and bold because it's going to coat the salmon.

Marinate the salmon:

Add your salmon cubes to the marinade and toss gently until coated, then cover and refrigerate for 10 to 15 minutes. You want the flavors to penetrate without the acid cooking the fish.

Season the rice:

While the salmon marinates, mix your warm cooked rice with rice vinegar, sugar, and salt in a separate bowl, stirring until the grains glisten and separate. This step happens best while the rice is still warm so it absorbs everything evenly.

Prep all the toppings:

Slice your avocado lengthwise and scoop it into crescents, chop the peanuts, slice cucumber into thin rounds, and angle-cut your spring onions. Having everything ready before assembly means your rice stays warm and your avocado doesn't oxidize.

Build the bowls:

Divide the seasoned rice between two bowls, then arrange the marinated salmon, avocado, cucumber, and spring onions in sections over the rice. This visual arrangement makes eating more intentional and every bite balanced.

Add the finishing touches:

Drizzle each bowl with chili oil, dot with wasabi paste, and sprinkle peanuts, sesame seeds, and nori strips across the top. Finish with cilantro or microgreens if you have them, and serve with lime wedges on the side.

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One afternoon I brought this bowl to my best friend who was going through a rough patch, and she took one bite and started crying in the best way possible. Sometimes food carries more intention than words, and watching someone taste something you made with care reminds you why cooking for others matters.

The Rice Question

I've made this bowl with regular white rice, brown rice, and even cauliflower rice, and while sushi rice is genuinely the best, the principle works with any grain you actually have. The seasoning is what transforms whatever you use into something that doesn't taste plain or boring. Temperature matters too, serve it warm or at room temperature but never cold straight from the fridge, the flavors wake up and integrate better when there's gentle warmth.

Playing with Temperature and Texture

The magic of this bowl lives in its contrast, you need the cool silky avocado against warm rice, the heat of wasabi cutting through creamy salmon, and that persistent crunch from peanuts and seeds saving every bite from feeling soft. I once made a version with cold rice on purpose because I was meal-prepping, and while it was fine, it felt different somehow, less alive. The textures also matter for your palate's interest, if everything is soft and smooth, add more nori or swap in some crispy chickpeas for the peanuts.

Making It Your Own

This bowl is genuinely a canvas, and some of my favorite versions happened by accident or desperation when I couldn't find an ingredient. I've used lime juice instead of rice vinegar, added pickled ginger for brightness, swapped the chili oil for sriracha mayo, and even thrown in roasted broccoli when I wanted something more substantial. The core idea stays the same but everything else is negotiable based on what's in your kitchen, your mood, or dietary needs on any given day.

• If you're short on time, buy pre-marinated salmon from your fishmonger or use sashimi-grade salmon from the store.
• Leftover cooked salmon works beautifully in this bowl if you're using up proteins from another meal.
• Make extra marinade if you want to drizzle it over the finished bowl for an extra umami boost.

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This bowl taught me that restaurant-quality food doesn't require complicated techniques, just good ingredients treated with respect and an understanding of how flavors balance. Make it once and I promise you'll make it again.

Frequently Asked Questions

→ Can I make this bowl ahead of time?

Yes, prepare components up to 24 hours in advance. Store rice, salmon, and toppings separately in airtight containers. Assemble just before serving to maintain texture and freshness.

→ What's the best way to cook the salmon?

This recipe uses raw marinated salmon similar to poke. For fully cooked salmon, pan-sear the marinated cubes for 2-3 minutes per side over medium-high heat until opaque throughout.

→ Can I use brown rice instead of sushi rice?

Absolutely. Brown rice adds nutty flavor and extra fiber. Cook according to package directions and season with the same vinegar mixture for best results.

→ How can I adjust the spice level?

Start with less chili oil and wasabi, then add gradually to taste. The heat level is completely customizable based on your preference and tolerance.

→ What other proteins work in this bowl?

Marinated tofu, tempeh, or cooked shrimp are excellent alternatives. Even seared tuna or grilled chicken pairs beautifully with these flavors and toppings.

→ Is raw salmon safe to eat?

Use sushi-grade salmon from reputable sources. If unsure, cook the salmon thoroughly. Pregnant women, young children, and those with compromised immunity should avoid raw fish.