A vibrant and nourishing deconstructed sushi bowl featuring silky sliced salmon, creamy avocado, crunchy veggies, and tangy pickled onions over a bed of seasoned brown rice—topped with black sesame seeds for the ultimate fresh, umami-packed bite.

Why You’ll Love This Recipe

This salmon and avocado sushi bowl delivers all the flavors and textures of a traditional sushi roll without the need for rolling mats or special techniques. It’s fresh, filling, and packed with wholesome ingredients. The combination of sushi-grade salmon, avocado, crisp vegetables, and seasoned rice creates a balanced, nutrient-rich meal that is quick to assemble and visually stunning. Whether you’re craving sushi or looking for a refreshing lunch, this bowl satisfies in every way.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup cooked brown rice
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 4 oz sushi-grade salmon, thinly sliced
• ½ avocado, sliced
• ⅓ cup edamame, cooked and shelled
• ¼ cup pickled red onions
• ⅓ cup cucumber, thinly sliced
• 2 asparagus spears, lightly blanched
• ¼ cup broccolini, steamed
• 3–4 shaved carrot ribbons
• Black sesame seeds for garnish

Directions

1. In a small bowl, toss the warm cooked brown rice with rice vinegar and sesame oil. Set aside to cool slightly.
2. Spoon the seasoned rice into a wide serving bowl, pressing it lightly to create a flat base.
3. Arrange the sliced salmon, avocado, edamame, pickled red onions, cucumber, blanched asparagus, steamed broccolini, and carrot ribbons over the rice in neat sections.
4. Sprinkle the top with black sesame seeds for added flavor and texture.
5. Serve as is or with soy sauce, wasabi, or a drizzle of spicy mayo on the side. Enjoy with chopsticks for a complete sushi-style experience.

Servings and timing

Servings: Serves 1–2
Prep Time: 15 minutes
Cook Time: 15 minutes (for rice and veggies)
Total Time: 30 minutes

Variations

• Spicy Version: Add sliced jalapeños, spicy mayo, or a touch of sriracha.
• Vegan Alternative: Replace salmon with marinated tofu or grilled mushrooms.
• White Rice Option: Use sushi rice or jasmine rice for a more traditional base.
• Add Crunch: Top with crushed seaweed snacks, crispy onions, or tempura bits.
• Tropical Twist: Add mango slices or pineapple for a sweet contrast.
• Low-Carb: Swap rice for cauliflower rice or shredded cabbage for a lighter bowl.

Storage/Reheating

Storage: Best enjoyed fresh. If storing, cover and refrigerate for up to 24 hours. Keep sauce and avocado separate until serving.
Reheating: Not recommended, as the ingredients are meant to be served chilled or at room temperature.
Note: If using raw fish, always store properly and consume within 24 hours for safety and freshness.

FAQs

Can I use regular salmon from the grocery store?

No, only use sushi-grade salmon labeled safe for raw consumption. Alternatively, sear or bake the salmon if you’re unsure of its quality.

Is brown rice traditional in sushi bowls?

Brown rice offers a healthier twist and extra fiber. However, sushi rice or white rice is more traditional and can be used instead.

Can I prepare this bowl in advance?

Yes, but for best results, assemble the components just before serving to maintain freshness and texture.

What if I don’t have pickled onions?

You can substitute with thinly sliced fresh red onion or quick-pickle your own in vinegar and sugar.

Are there alternatives to raw salmon?

Yes, try smoked salmon, grilled salmon, or even canned tuna for a cooked version.

How do I know if salmon is sushi-grade?

Purchase from a reputable fishmonger or store that specifically labels the fish as “sushi-grade” or “safe for raw consumption.”

Can I use frozen edamame?

Yes, just steam or boil them according to the package instructions and let them cool before adding.

What dressing works best with this bowl?

Soy sauce, ponzu, sesame dressing, or spicy mayo are all excellent options.

How do I blanch asparagus correctly?

Boil for 1–2 minutes until just tender, then immediately transfer to ice water to stop the cooking and preserve the color.

What’s the best way to slice avocado for this bowl?

Halve the avocado, remove the pit, scoop out the flesh with a spoon, and slice thinly or into cubes.

Conclusion

The salmon and avocado sushi bowl is a refreshing, colorful, and nutrient-rich dish that brings the essence of sushi into an easy-to-make format. With minimal prep and maximum flavor, it’s a modern, health-conscious take on a classic favorite. Whether you’re a sushi enthusiast or simply love vibrant, wholesome meals, this bowl offers the perfect balance of freshness, richness, and crunch in every bite.

Print