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Salmon Sashimi Bowl with Avocado

5 from 6 votes
Prep Time: 5 mins
Cook Time: 40 mins
Course: Main
Cuisine: Japanese
Servings: 2
Author: Maggie Zhu


For quick sushi rice

  • 1 cup 180 milliliters uncooked rice
  • 2 tablespoons Japanese rice vinegar or Chinese white vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt

For the bowl

  • 200 grams 7 ounces fresh raw salmon, sliced
  • 1/2 avocado sliced
  • 5 pieces dried nori cut into strips
  • 2 tablespoons sushi soy sauce or light soy sauce or to taste
  • optional pinch of wasabi
  • optional pinch of toasted sesame for garnish


To make sushi rice

  • Add rice and water into a rice cooker and cook according to instructions.
  • Combine rice vinegar, sugar, and salt in a small bowl. Heat in microwave for 1 minute. Stir well until the sugar and salt are dissolved.
  • When rice is cooked, transfer to and spread over a large plate. Swirl in the vinegar mixture slowly and use a spatula to mix well.
  • Let rice sit until cool, 15 to 20 minutes.

To assemble the bowl

  • Add rice into a small bowl, top with salmon, avocado and dried nori. Serve with sushi soy sauce and wasabi.

To eat

  • Add 2 tablespoons soy sauce and 1/8 teaspoon wasabi to a small dish, mix until wasabi is dissolved and blended into the soy sauce.
  • Drizzle the sauce into the bowl according to taste and enjoy!