Salmon Sushi Bowls with California Avocado

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Total Time: 30 min

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 820
Total Fat 36g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 105mg
Sodium 1450mg
Total Carbs 63g
Dietary Fiber 11g
Total Sugars 4g
Protein 61g
Potassium 1758mg

 Vitamin A 112 mcg; Vitamin C 19 mg; Calcium 94 mg; Iron 5 mg; Vitamin D 25 mcg; Folate 401 mcg; Omega 3 Fatty Acid 1.91 g

% Daily Value*: Vitamin A 10%; Vitamin C 20%; Calcium 8%; Iron 30 %; Vitamin D 130%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Delightful sushi-inspired salmon lunch bowls made at home and topped with ripe, Fresh California Avocados. A flavor-satisfying dinner bowl made at home in minutes!  Feel free to add in more of your favorite topping ingredients and try sushi-grade tuna for a different flavor variation.

Start cooking

Serves: 2

1 lb. sushi grade salmon, cubed 2 Tbsp. soy sauce 2 tsp. sesame oil 2 Tbsp. chopped green onions, divided 2 tsp. sriracha 2 cups cooked white rice 1 cup thinly sliced cucumbers 1 cup edamame beans, cooked and shelled 2 Tbsp. pickled ginger 1/2 ripe, Fresh California Avocado, seeded, peeled, sliced and divided Black sesame seeds, for garnish
  1. In a small bowl, mix together salmon, soy sauce, sesame oil, half the green onions and sriracha until combined. Cover and refrigerate for at least 15-20 minutes or until ready to serve.
  2. Divide the rice, cucumber, edamame, remaining green onions and pickled ginger evenly into two bowls.
  3. Top each bowl with equal amounts of the salmon mixture, followed by half the avocado slices.
  4. Garnish with sesame seeds and serve immediately.

Variations: Swap out brown rice for white rice and salmon for sushi-grade tuna or other protein to individual taste.  

Serving Suggestion:  For an alternate presentation, line plates with fresh baby lettuces drizzled with a little sesame oil. Place each of the ingredients in small mounds on the plates and serve with chopsticks. Omit the rice for a lower carb alternative.

Beverage Pairing: Pair with a glass of Riesling, sake or a dry beer.


*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

You can’t always tell if an avocado is ripe just by its color.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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