Salmon and Avocado Rice Bowl

This Japanese Fusion lunch recipe combines authentic flavors with modern cooking techniques. Ready in 15 minutes, serves 2 people. Serve the bowl warm or at room temperature, accompanied by crispy nori sheets for wrapping small bites. Top with sesame seeds and sliced cucumbers for …

Cuisine: Japanese Fusion Type: Lunch Time: 15 min Servings: 2 Calories: 907 per serving
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Nutrition Information

Each serving contains approximately 907 calories and 48.0g of protein. Macronutrients include 73.0g carbohydrates and 47.0g fats per serving.

Per Serving

Calories
907
Protein
48.0g
Carbohydrates
73.0g
Fats
47.0g

Total

Calories
1814
Protein
96.0g
Carbohydrates
146.0g
Fats
94.0g

Ingredients

This recipe requires 15 ingredients. All ingredients are commonly available at grocery stores.

  • 0.75 lb Salmon Fillet
    fresh, skin-on or off, deboned, cut into bite-sized 1-inch cubes
  • 0.75 cup Short Grain Brown Rice
    rinsed thoroughly, whole grain alternative to sushi rice
  • 1.0 whole Avocado
    ripe, pitted, peeled, and cubed
  • 0.5 cup Shelled Edamame
    thawed if frozen, steamed
  • 0.5 whole English Cucumber
    diced into small cubes, seeds optional
  • 3.0 tbsp Low Sodium Soy Sauce
    or tamari for gluten-free
  • 1.0 tbsp Unseasoned Rice Vinegar
    sugar-free
  • 1.0 tsp Honey
    natural sweetener alternative to refined sugar
  • 1.0 tsp Toasted Sesame Oil
    for flavoring
  • 1.0 tsp Fresh Ginger
    peeled and freshly grated
  • 1.0 clove Garlic
    minced
  • 1.0 tbsp Extra Virgin Olive Oil
    for pan-searing salmon
  • 2.0 whole Green Onions
    thinly sliced, white and light green parts
  • 2.0 whole Nori Seaweed Sheets
    cut into strips or small squares
  • 1.0 tsp Sesame Seeds
    toasted, for garnish

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Sauce Base Preparation

  1. Retrieve cutting board, sharp knife, small mixing bowl, whisk, and large skillet; ensure 0.75 lb (340g) salmon is cold from fridge.
  2. In the small bowl, combine 3 tbsp (45ml) low sodium soy sauce, 1 tbsp (15ml) rice vinegar, 1 tsp (5ml) honey, 1 tsp (5ml) toasted sesame oil, 1 tsp grated fresh ginger, and 1 minced garlic clove.
  3. Whisk sauce vigorously until honey is fully dissolved; set aside for flavors to meld.
  4. Wash cucumber and green onions; cut 2 nori seaweed sheets into thin strips or small squares using scissors.

2. Vegetable & Rice Base Prep

  1. Dice 0.5 English cucumber into 0.5-inch (1.2cm) cubes and thinly slice 2 green onions.
  2. Prepare 0.5 cup (75g) shelled edamame: steam in microwave with a splash of water for 60 seconds or thaw under warm running water if frozen.
  3. Reheat 1.5 cups (approx 300g) precooked short grain brown rice or fluff freshly quick-cooked rice to ensure it is hot.

3. Salmon Searing

  1. Pat salmon fillet dry with paper towels and cut into uniform 1-inch (2.5cm) cubes.
  2. Heat 1 tbsp (15ml) extra virgin olive oil in the large skillet over medium-high heat until shimmering.
  3. Place salmon cubes in skillet in a single layer; sear undisturbed to develop a crust.
  4. Flip cubes and cook on remaining sides until opaque and firm to touch.

4. Fresh Component Integration

  1. Halve, pit, peel, and cube 1 ripe avocado immediately before plating to prevent browning.
  2. Divide hot rice into bowls and arrange salmon, avocado, cucumber, and edamame in distinct sections over the rice.
  3. Drizzle prepared sauce over the salmon and avocado; garnish with sesame seeds, green onions, and nori strips.

Plating

  1. Scoop the warm brown rice into the center of a wide, shallow bowl, gently mounding it to create height rather than flattening it out.
  2. Place the pan-seared salmon cubes in a cluster on one quadrant of the rice mound to showcase the golden crust.
  3. Fan the avocado cubes or slices on the opposite side of the bowl, and arrange the steamed edamame and diced cucumber in the remaining spaces to create distinct blocks of vibrant green.
  4. Drizzle the soy-ginger dressing generously over the salmon and rice, avoiding the fresh cucumber to keep it crunchy.
  5. Finish by scattering the sliced green onions and toasted sesame seeds over the center, and tuck the nori strips vertically into the side of the rice for a professional, restaurant-style look.

Family Beverage

Iced green tea with fresh mint and lemon slices

Alcohol Beverage

Chilled dry Sauvignon Blanc or a crisp Japanese lager

Serving Suggestions

Serve the bowl warm or at room temperature, accompanied by crispy nori sheets for wrapping small bites. Top with sesame seeds and sliced cucumbers for added texture.

Notes

Placing an ice cube in the center of the rice and salmon before microwaving helps steam the dish and prevents drying. Avocado offers a creamy texture and beneficial nutrients, balancing the spice.

Storage

Separate the warm cooked components (salmon and rice) from the cold fresh ingredients (avocado and cucumber) to maintain food safety and texture. Store the salmon and rice in an airtight container in the refrigerator for up to 3 days. Keep the avocado tightly wrapped with cling film pressed against the surface or coated in a little lime juice to prevent browning, and store the cucumber in a separate small container to keep it crisp.

Freezing

Freeze only the cooked brown rice and salmon in freezer-safe containers or heavy-duty bags for up to 1 month. Do not freeze the avocado, cucumber, or nori, as their textures will degrade significantly. Thaw the rice and salmon mixture in the refrigerator overnight before reheating until piping hot.

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