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Avocado Salmon Rice Bowl


  • Author: Dianna
  • Total Time: 30 minutes

Ingredients

Scale
  • 2 salmon fillets (about 6 oz each): Fresh, boneless salmon works best for this recipe. You can choose wild-caught or farmed salmon based on your preference.
  • 1 cup sushi rice (or short-grain rice): Sushi rice has the perfect sticky texture that holds everything together in the bowl. If you’re looking for a healthier option, you can substitute with brown rice or quinoa.
  • 1 ripe avocado: This adds that creamy texture that perfectly complements the salmon.
  • 1 tablespoon soy sauce: A little soy sauce adds depth and saltiness to the dish. You can use tamari if you need a gluten-free option.
  • 1 tablespoon rice vinegar: This will add a nice tang and balance out the flavors.
  • 1 teaspoon sesame oil: For a hint of nuttiness and a bit of richness.
  • 1 teaspoon honey (optional): If you like a touch of sweetness, honey works great in the sauce.
  • Sesame seeds (for garnish): Adds a lovely crunch and a bit of visual appeal.
  • Green onions (for garnish): A pop of freshness and color.
  • Lemon wedges: To squeeze over the salmon and rice before serving for a citrusy zing.

Instructions

 

  1. Prepare the Rice:
    • Rinse your sushi rice under cold water until the water runs clear. This helps remove excess starch and ensures your rice cooks perfectly.
    • Cook the rice according to the package instructions. If you’re using a rice cooker, just add the rinsed rice and water (usually 1 cup rice to 1.25 cups water), and let the cooker do its magic. If you don’t have a rice cooker, you can cook it on the stovetop. Bring the rice and water to a boil, then cover and reduce to a simmer for about 15 minutes. Let it sit, covered, for 10 minutes before fluffing it with a fork.
  2. Prepare the Salmon:
    • While the rice is cooking, heat a non-stick skillet over medium-high heat. Pat the salmon fillets dry with a paper towel to remove excess moisture (this helps them get that crispy exterior).
    • Season the salmon fillets with salt and pepper on both sides. Then, add a little olive oil or sesame oil to the pan.
    • Place the salmon fillets skin-side down (if they have skin). Let them cook undisturbed for about 4-5 minutes until the skin is crispy. Flip the fillets carefully and cook for another 3-4 minutes, depending on the thickness of the fillets. You want the salmon to be just cooked through, so it flakes easily with a fork.
    • Once cooked, remove the salmon from the pan and let it rest for a couple of minutes. Then, break the salmon into large flakes using a fork.
  3. Make the Sauce:
    • In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey (if using). This sauce is going to tie everything together and add that perfect umami flavor.
  4. Assemble the Bowl:
    • Once the rice is ready, divide it between two or three bowls.
    • Gently lay the salmon flakes on top of the rice, making sure there’s a generous amount in each bowl.
    • Cut the avocado in half, remove the pit, and slice it into thin wedges. Fan the slices out on top of the salmon.
    • Drizzle the soy sauce mixture over the top of the bowl, and sprinkle sesame seeds and chopped green onions for extra flavor and texture.
  5. Serve and Enjoy:
    • Serve the bowls with lemon wedges on the side for a fresh citrusy kick. You can also add extra toppings like pickled ginger or cucumber for some crunch and zing.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 3
  • Calories: 500
  • Fat: 20g
  • Carbohydrates: 40g
  • Protein: 30g