Salmon Avocado Rice Bowl
Cooking Time:
20 mins
Level:
Medium
A fresh, colourful rice bowl inspired by Japanese sashimi bowls and modern poke-style lunches. Made with rice, sashimi-grade salmon, avocado, egg, edamame and cucumber, it is light, nourishing and easy to assemble. Use smoked salmon if you prefer a more home-friendly option.
Ingredients
Rice Base
- 1 rice cooker cup white rice, about 150g uncooked rice
- Water to the 1-cup line in the rice cooker, or about 200–220ml water
- Optional: 1–2 tbsp quinoa, millet, or mixed grains
- If adding grains, add 2–3 tbsp extra water
Bowl Toppings
- 200–240g sashimi-grade salmon, sliced or cubed
or smoked salmon, if preferred - 1 avocado, sliced
- 2 boiled eggs, halved
- 4–6 tbsp cooked edamame beans
- 1/2 cucumber, sliced or diced
- 2 handfuls pea shoots, baby spinach, or mixed salad leaves
- 1 spring onion, finely sliced
- 1–2 tsp sesame seeds
- Sushi ginger, pickled red onion, or nori strips, optional
Dressing
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp lemon juice or rice vinegar
- 1 tsp honey or maple syrup, optional
- A little grated ginger, optional
Cook the Rice
Rinse the rice until the water runs mostly clear. Add the rice and water to a rice cooker. If using a small amount of mixed grains, add 2–3 tbsp extra water. Press cook and let the rice cooker do the work while you prepare the toppings.
Boil the Eggs
Place the eggs in boiling water and cook for 7–9 minutes, depending on how soft you like the yolk. Cool the eggs in cold water, peel, and cut them in half.
Prepare the Toppings
Slice the avocado, cucumber, and spring onion. Prepare the edamame and your chosen greens — pea shoots for a fresh, delicate look, or baby spinach or mixed salad leaves for an easy everyday option. If using sashimi-grade salmon, cut it into slices or bite-sized cubes. If using smoked salmon, gently separate it into pieces.
Assemble the Bowl
Spoon the cooked rice into bowls. Arrange the salmon, avocado, boiled egg, edamame, cucumber, and greens on top. Try to place each ingredient in its own section so the bowl looks colourful and balanced.
Add the Dressing and Serve
Mix the soy sauce, sesame oil, lemon juice or rice vinegar, and honey if using. Drizzle the dressing over the bowl. Finish with sesame seeds, spring onion, and optional sushi ginger, nori strips, or pickled red onion.