Description
This easy and hearty Salmon Avocado Sushi Bowl brings restaurant-quality flavor to your table, featuring fresh salmon, creamy avocado, and crisp vegetables over seasoned sushi rice. It’s a customizable and satisfying dish perfect for healthy weeknight meals.
Ingredients
Scale
- 2 cups (400 g) cooked sushi rice, short-grain
- 12 oz (340 g) fresh salmon fillet, sashimi-grade if eating raw
- 1 large or 2 small ripe avocado
- 1 small crisp cucumber
- 2 nori sheets, toasted seaweed sheets
- 2 Tbsp (30 ml) soy sauce (use low-sodium tamari for a gluten-free option)
- 2 Tbsp (30 ml) seasoned rice vinegar
- 1 tsp (5 g) granulated sugar
- 0.5 tsp (2.5 g) fine sea salt
- Drizzle of oil (for cooking salmon)
- Sriracha mayo (optional, for serving)
Instructions
- Prepare Sushi Rice: Rinse 1 cup (200 g) short-grain sushi rice under cold water until water runs clear (about 2-3 minutes). Cook rice in a rice cooker or medium saucepan with 1.25 cups (300 ml) water for about 18-20 minutes until water is absorbed and rice is fluffy. Let it steam, covered, for 5 minutes off the heat.
- Season the Rice: While rice cooks, combine 2 Tbsp (30 ml) rice vinegar, 1 tsp (5 g) sugar, and 0.5 tsp (2.5 g) salt in a small bowl. Transfer cooked rice to a large, shallow bowl and gently fold in the vinegar mixture using a spatula. Fan the rice to cool it slightly.
- Cook Salmon: Preheat a 10-inch skillet over medium-high heat with a drizzle of oil. Pat salmon fillet dry. Sear skin-side down (if applicable) for 4-5 minutes until crispy and golden. Flip and cook for another 3-7 minutes, depending on thickness, until flaky and cooked to desired doneness. (Alternatively, bake at 400°F (200°C) for 12-15 minutes.)
- Prep Veggies & Nori: While salmon cooks (about 5 minutes), slice ripe avocado into thin strips or cubes. Slice cucumber into thin rounds or matchsticks. Use kitchen shears to cut nori sheets into thin strips or small squares.
- Assemble Bowls: Divide the seasoned sushi rice among serving bowls. Arrange the cooked salmon (flaked or sliced), avocado, cucumber, and nori strips over the rice.
- Serve with Sauces: Drizzle with soy sauce to taste, and add sriracha mayo for a creamy kick if desired. Serve immediately.
Notes
For best results, use wild-caught salmon and organic vegetables if possible. Ensure salmon is stored properly in the fridge until cooking, and choose firm, ripe avocados. For quick meals, pre-cooked rice packets can significantly reduce prep time.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop, Assembly
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx 450 g)
- Calories: 510 calories
- Sugar: 9 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 75 mg
Keywords: sushi bowl, salmon, avocado, healthy, easy dinner, homemade, weeknight, Japanese, rice, fresh