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Salmon & Avocado Rice Bowl

Prep 15 min Cook 20 min Difficulty 2/5

Quick Salmon & Avocado Rice Bowl with cooked and sashimi salmon, cucumber, nori and sauces. Ready in 35 minutes, simple assembly.

Why this recipe works

This Salmon & Avocado Rice Bowl combines cooked and sashimi salmon for contrasting textures, with cucumber, avocado and simple sauces. It's ideal for home cooks who want a fast, restaurant-style bowl without special equipment. The recipe suits weeknight dinners and easy meal-prep bowls when you need protein plus fresh toppings in under 40 minutes.

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Key takeaways

Cook rice first, then prep toppings while it rests.
Use sushi-grade salmon for raw slices and keep chilled.
Assemble just before serving for best texture.

Recipe guide

This Salmon & Avocado Rice Bowl combines cooked and sashimi salmon for contrasting textures, with cucumber, avocado and simple sauces. It's ideal for home cooks who want a fast, restaurant-style bowl without special equipment. The recipe suits weeknight dinners and easy meal-prep bowls when you need protein plus fresh toppings in under 40 minutes.

Build a flavorful bowl in 35 minutes with cooked and sashimi salmon for texture contrast.

  • Cook rice first, then prep toppings while it rests.
  • Use sushi-grade salmon for raw slices and keep chilled.
  • Assemble just before serving for best texture.

Ingredients & timing

Ingredients: 2 cups uncooked white rice; 4 nori sheets; 200 g cooked salmon pieces; 100 g raw salmon slices (sashimi); 1 cup sliced cucumber; 1 avocado, sliced; 60 ml soy sauce (for dipping/seasoning); 30 ml mayonnaise; 150 g teriyaki/soy-braised chicken (optional bowl protein); 30 ml bottled sweet chili or soy condiment. Prep: 15 minutes. Cook: 20 minutes. Difficulty: 2/5.

Prep and cook steps

1) Cook rice: rinse 2 cups rice, add 2.5 cups water (or package ratio), bring to boil then simmer 12–15 min until water is absorbed; rest 5 min. 2) Prep toppings: slice avocado and cucumber, separate nori into strips, portion cooked salmon, and arrange sashimi on a chilled plate. 3) Sauces: mix mayonnaise with a little bottled sauce for a quick creamy dressing; pour soy into small bowl for dipping.

Assemble, serve and store

Assembly: divide rice into bowls, fan avocado and sashimi on one side, add cooked salmon and optional chicken on the other, tuck cucumber and nori strips around. Drizzle mayo mix and a little bottled sauce, or serve soy on the side. Eat immediately to enjoy sashimi texture; refrigerate leftovers promptly and consume within 24 hours.

Ingredients

  • 2 cups white rice (uncooked)
  • 4 sheets nori (seaweed)
  • 200 g cooked salmon pieces
  • 100 g sliced raw salmon (sashimi)
  • 1 cup cucumber (sliced)
  • 1 avocado (sliced)
  • 60 ml soy sauce (in bowl)
  • 30 ml mayonnaise (bottle)
  • 150 g teriyaki/soy-braised chicken (bowl)
  • 30 ml bottled sauce (sweet chili/soy condiment)

Instructions

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FAQs

Can I use raw salmon for the sashimi? Yes—use sushi-grade salmon for raw slices and keep it chilled until serving.
Can I swap white rice for brown rice? Substitute brown rice or short-grain rice; adjust water and cooking time per package instructions.
How should I dress the bowl if I don't like mayo? Yes—mix mayonnaise with bottled sweet chili or soy to taste, or use plain soy and a squeeze of lemon.