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Salmon and Avocado Sushi Bowls
Original recipe: 4 servings · Prep: 15 min · Cook: 20 min · Total: 35 min
By PowerProteinPlates Editorial TeamPublished Apr 21, 2026 | Updated Oct 22, 2026
Japanese Fusion
35 mins
high-proteingluten-freeeasy-recipeswhole-foods
Pan-cooked salmon tops bowls of already-cooked brown rice, cucumber, carrot and avocado. Toss the rice and vegetables with half the sesame-soy dressing and finish the bowls with the remainder. Cooking and cooling the brown rice is additional preparation.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
easy
Cuisine
Japanese Fusion
Ingredients
Servings
4
- 2 cups cooked brown rice, cooled
- 12 oz fresh salmon fillet, skin removed, cut into bite-sized pieces
- 1 large ripe avocado, diced
- 1 cup cucumber, diced
- 1/2 cup shredded carrot
- 2 tbsp low-sodium soy sauce or tamari, labeled gluten-free
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
- 1 tsp freshly grated ginger
- 1 tbsp sesame seeds, toasted
- 2 green onions, thinly sliced
- 1 sheet nori seaweed, cut into thin strips (optional)
- 1 lime, cut into wedges
- Fresh cilantro leaves for garnish (optional)
- Salt and freshly ground black pepper, to taste
Instructions
-
In a small bowl, whisk together soy sauce or tamari, toasted sesame oil, rice vinegar, honey or maple syrup, minced garlic, and freshly grated ginger to make the dressing. Set aside.
-
Heat a non-stick skillet over medium heat. Add salmon pieces and cook for 3-4 minutes on each side until just cooked through and tender. Season lightly with salt and freshly ground black pepper. Remove from heat and let cool slightly.
-
In a large mixing bowl, combine the cooked brown rice, diced cucumber, shredded carrot, and half of the diced avocado.
-
Drizzle half of the prepared dressing over the rice and vegetable mixture. Gently toss until evenly coated.
-
Split the rice mixture evenly among four bowls.
-
Top each bowl with cooked salmon, remaining diced avocado, sliced green onions, toasted sesame seeds, and nori strips if using. Drizzle the remaining half of the dressing over the assembled bowls.
-
Garnish bowls with fresh cilantro leaves and lime wedges on the side for squeezing before eating.
-
Serve immediately with the lime wedges.
Tips
Prepare the dressing first so both halves are ready to use. Cook the salmon before assembling and add the avocado and garnishes at the end.
Frequently Asked Questions
- Is the salmon raw?
- No. Cook the salmon pieces in the skillet as directed before adding them to the bowls.
- How is the dressing divided?
- Toss half with the rice and vegetables, then drizzle the remaining half over the assembled bowls.
- Do I need cooked rice?
- Yes. Start with two cups of cooked, cooled brown rice that has been stored safely. Rice cooking and cooling are additional preparation.
Storage
Use rice that was cooled quickly, ideally within 1 hour of cooking, and refrigerated. Keep leftover rice, salmon, dressing and fresh toppings covered and refrigerated separately where possible. Eat the bowls within 24 hours of cooking the rice; assembling the bowls does not restart that clock. If reheating rice, do so only once until steaming hot throughout, then add the cold toppings.
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