Recipe Finder blog
Salmon & Avocado Rice Bowl
Simple salmon & avocado rice bowl: rice base, warmed and raw salmon, teriyaki chicken, cucumber, avocado, sauces — ready in ~35 minutes.
Why this recipe works
This Salmon & Avocado Rice Bowl combines warmed cooked salmon, raw sashimi slices, teriyaki chicken, cucumber and avocado on a seasoned rice base. It’s ideal for weeknight meals or meal-prep when you want a filling bowl ready fast. Prep is minimal and the recipe suits home cooks comfortable with handling raw sashimi or who can buy pre-sliced sushi-grade salmon.
- salmon avocado rice bowl
- salmon rice bowl recipe
- quick poke-style bowl
- easy salmon bowl
- avocado rice bowl
Key takeaways
Ready in ~35 minutes: 15 min prep + 20 min cook
Mix warm and raw proteins for texture and flavor contrast
Flexible: swap proteins or sauces to suit taste and pantry items
Recipe guide
This Salmon & Avocado Rice Bowl combines warmed cooked salmon, raw sashimi slices, teriyaki chicken, cucumber and avocado on a seasoned rice base. It’s ideal for weeknight meals or meal-prep when you want a filling bowl ready fast. Prep is minimal and the recipe suits home cooks comfortable with handling raw sashimi or who can buy pre-sliced sushi-grade salmon.
A fast, flexible bowl you can build in under 30 minutes.
- Ready in ~35 minutes: 15 min prep + 20 min cook
- Mix warm and raw proteins for texture and flavor contrast
- Flexible: swap proteins or sauces to suit taste and pantry items
Ingredients & prep
Ingredients (serves 2–3): 2 cups white rice (uncooked); 4 sheets nori, torn; 200 g cooked salmon pieces; 100 g sliced raw salmon (sashimi); 1 cup sliced cucumber; 1 avocado, sliced; 150 g teriyaki/soy-braised chicken; 60 ml soy sauce (for dipping); 30 ml mayonnaise; 30 ml bottled sauce (sweet chili/soy condiment). Prep: rinse rice until water runs clear.
Cooking & warming
Cook: Cook rice with the appropriate water, let rest covered 10 minutes, then fluff and season with a pinch of salt or a splash of soy. Warm cooked salmon pieces and teriyaki chicken briefly in a pan or microwave until just heated through (20 min total cook time).
Assemble & serve
Assembly: Divide rice between bowls and press to form a base. Arrange warmed cooked salmon, raw sashimi, teriyaki chicken, cucumber and avocado over the rice. Drizzle bottled sauce, spoon soy into a small dipping dish, and dot or pipe mayonnaise over toppings. Finish with torn nori strips and serve immediately.
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
- Rinse rice until water runs clear, cook with appropriate water and let rest 10 minutes covered
- Fluff rice with a fork and season with a pinch of salt or a splash of soy if desired
- Warm cooked salmon pieces and teriyaki chicken briefly in microwave or pan until heated through
- Lay out nori sheets and cut or tear into bite-sized strips
- Divide rice between bowls and press down slightly to form a base
- Arrange warmed cooked salmon, sliced raw salmon, teriyaki chicken, cucumber and avocado over the rice
- Drizzle bottled sauce over the bowl and spoon soy sauce into a small dipping dish
- Dot mayonnaise in a few small spoonfuls or pipe thin lines over the toppings
- Garnish with nori strips and serve immediately
FAQs
Is the raw salmon safe to eat?
Use sushi-grade salmon for raw slices. Keep raw fish chilled and consume the bowl the same day.
How should I reheat leftovers?
Reheat cooked salmon and chicken gently in the microwave or a skillet until warmed through; add raw salmon only after reheating if using sashimi separately.
What are good substitutions or variations?
Swap white rice for brown rice or sushi rice; replace teriyaki chicken with tofu or shrimp; use sesame oil or ponzu to vary flavor.