Pin My neighbor knocked on my door one evening with a bag of fresh salmon and asked if I knew how to make it interesting. I had leftover sushi rice, half an avocado going soft, and a jar of chili oil I'd been too nervous to use. We threw it all together in bowls, added whatever crunchy things we could find, and ended up eating on the balcony until the sun went down. That messy, improvised dinner became this recipe.
I made this for my sister when she came over tired from work, and she sat at the counter watching me chop cucumber and toast sesame seeds. She said it smelled like the kind of place you'd wait in line for. When I set the bowl in front of her, she took a photo before eating, which she never does. That's when I knew this one was worth keeping.
Ingredients
- Fresh salmon fillet: Look for bright, firm flesh that doesn't smell fishy, and cut it into cubes so every piece gets coated in marinade.
- Tamari sauce: This is just gluten-free soy sauce with a slightly richer taste, perfect for when you want deep umami without overpowering the fish.
- Toasted sesame oil: A little goes a long way, it adds that nutty warmth you can smell the moment it hits the bowl.
- Rice vinegar: It brightens both the marinade and the rice, cutting through richness without tasting sharp.
- Honey or agave syrup: Just a teaspoon balances the salt and gives the marinade a subtle glaze.
- Sushi rice: Short-grain rice gets sticky and sweet when seasoned, making it the perfect base that holds everything together.
- Ripe avocado: It should yield slightly when you press it, creamy enough to spread but firm enough to slice cleanly.
- Roasted peanuts: Roughly chop them so you get bursts of crunch instead of just a garnish.
- Chili oil: Start with less than you think, you can always add more, but you can't take it back once it's drizzled.
- Wasabi paste: Real wasabi is mild and floral, but the tube stuff works fine if you use it sparingly.
- Nori sheet: Cut it into thin strips with kitchen scissors, it adds a salty, ocean-like flavor that ties the whole bowl together.
- Cucumber: Slice it thin so it stays crisp and refreshing against the richness of the salmon and avocado.
- Spring onions: The green parts are mild and sweet, perfect for a fresh, sharp finish.
- Toasted sesame seeds: Toast them in a dry pan for a minute until they smell nutty, it makes a surprising difference.
Instructions
- Marinate the salmon:
- Whisk tamari, sesame oil, rice vinegar, and honey in a medium bowl until the honey dissolves, then toss in the salmon cubes and make sure every piece is coated. Cover and let it sit in the fridge for 10 to 15 minutes while you prep everything else.
- Season the rice:
- In a separate bowl, gently fold rice vinegar, sugar, and a pinch of salt into the warm cooked sushi rice. The rice should taste slightly sweet and tangy, like the rice you get in good sushi.
- Prep your toppings:
- Slice the avocado, chop the peanuts, cut the nori into strips with scissors, and thinly slice the cucumber and spring onions. Having everything ready makes assembly feel like putting together a puzzle.
- Build the bowls:
- Divide the seasoned rice between two bowls, pressing it down gently so it forms a base. Arrange the marinated salmon, avocado slices, cucumber, and spring onions on top in sections so each bowl looks colorful and intentional.
- Add the finishing touches:
- Drizzle chili oil over everything, then add small dots of wasabi paste where you want a little kick. Sprinkle with roasted peanuts, sesame seeds, and nori strips, then garnish with cilantro or microgreens and a lime wedge if you have them.
Pin The first time I brought this to a potluck, someone asked if I'd ordered it from somewhere. I laughed and said no, but later I realized that was the best compliment I'd gotten in a while. It's the kind of dish that makes people think you tried harder than you did, and there's something satisfying about that.
How to Pick the Right Salmon
I used to grab whatever salmon was on sale until I noticed how much the quality varied. Now I look for fillets that are bright and firm, with no brown edges or strong smell. If you press it gently, it should bounce back, not leave a dent. Ask the person at the counter when it came in, they'll usually tell you, and you'll know whether to buy it or wait a day.
Making It Your Own
This bowl is forgiving in the best way. I've made it with tofu instead of salmon when my friend who doesn't eat fish came over, and I've swapped peanuts for cashews when I ran out. One time I added pickled ginger and edamame because I had them in the fridge, and it tasted even better. The recipe is more of a template than a rule, which is exactly how I like to cook when I'm too tired to overthink it.
Storing and Serving Tips
If you're meal prepping, keep the marinated salmon, seasoned rice, and toppings in separate containers so nothing gets soggy. The rice stays good for up to three days in the fridge, and the salmon keeps for about two. Assemble each bowl right before eating, and add the chili oil and wasabi fresh so they don't lose their punch.
- Warm the rice gently in the microwave with a damp paper towel over it so it doesn't dry out.
- Slice the avocado right before serving, it browns quickly once it's exposed to air.
- If you like things spicier, mix a little extra chili oil into the marinade before adding the salmon.
Pin Every time I make this, it reminds me that good food doesn't have to be complicated or take all evening. Sometimes the best meals are the ones you throw together with what you have, and they surprise you by turning into something you want to make again and again.
Recipe Q&A
- → Can I use frozen salmon for this bowl?
Yes, frozen salmon works perfectly after thorough thawing. Pat the cubes dry before marinating to ensure the sauce adheres properly. Frozen salmon is often just as nutritious and budget-friendly as fresh.
- → What other grains can I substitute for sushi rice?
Brown rice, quinoa, or cauliflower rice make excellent alternatives. Adjust the seasoning quantities slightly as different grains absorb flavors differently. Brown rice adds extra fiber while keeping the dish hearty.
- → How spicy is this bowl?
The spice level is easily adjustable. Start with half the suggested chili oil and wasabi, then taste and add more gradually. Removing the chili seeds reduces heat while maintaining flavor.
- → Can I make this ahead for meal prep?
Absolutely. Store the seasoned rice, marinated salmon, and toppings separately in airtight containers. The salmon can marinate overnight for deeper flavor. Assemble fresh when ready to eat.
- → What's a good substitute for roasted peanuts?
Cashews, almonds, or sunflower seeds work beautifully. For nut-free options, try sesame seeds or crispy fried shallots. Toasted pumpkin seeds also add excellent crunch and nutritional value.
- → How do I know when the salmon is properly marinated?
The salmon should have absorbed the tamari mixture, turning a slightly darker color. Fifteen minutes is sufficient for flavor penetration without the texture becoming too soft. Longer marinating times work but may alter the texture.