The salmon and avocado bowl is a complete, healthy, and colorful dish.
Bowls are dishes where all the ingredients are presented separately, and there are both sweet and savory versions.
For this recipe, I chose marinated salmon and an avocado-based sauce with cherry tomatoes and green onions, a sort of guacamole.
You can serve this bowl as a first course or a main dish. Perfect for a summer lunch, even on the beach, it’s also great as a meal to take to work or university.
At the bottom of the recipe, in the FAQ section, I’ve answered some questions about this preparation. If you have any other doubts or curiosities, you can write a comment or use the contact form.
Other recipes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 234.93 (Kcal)
- Carbohydrates 16.10 (g) of which sugars 1.77 (g)
- Proteins 15.24 (g)
- Fat 12.57 (g) of which saturated 1.92 (g)of which unsaturated 7.23 (g)
- Fibers 4.07 (g)
- Sodium 405.03 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups sushi rice
- 9 oz salmon fillet
- 1 avocado (ripe)
- Half fresh green onion
- 10 cherry tomatoes
- 2 tbsp extra virgin olive oil
- 2 tbsp soy sauce
- to taste Salt
Tools
- Pot
- Bowl
- Cutting Board
- Knife
- Kitchen Scale
Salmon and Avocado Bowl Recipe
Start the preparation of the salmon and avocado bowl by preparing the salmon.
For this recipe, you need to use fresh flash-frozen salmon.
If present, remove the skin and cut the fish into pieces as small as possible.
Transfer the salmon to a small bowl, add the soy sauce, and let it marinate for at least 30 minutes in the refrigerator.
Wash and cut the cherry tomatoes into 4 or 8 parts depending on their size.
Clean the green onion (I used the red one, but white is fine too) and chop it finely.
Transfer both the cherry tomatoes and the green onion into a bowl.
Cut the avocado in half and remove the central seed.
Carefully extract the pulp with a spoon.
Mash the pulp with a fork until you get a puree.
Add the avocado pulp to the cherry tomatoes and green onion and mix everything with a spoon. Season with salt and, if desired, with black pepper.
Mix again.
Prepare the rice. Rinse it two or three times with cold water or until the water is clear.
Put it in a pot with 1 1/2 cups of water.
Cook covered over low heat for about twenty minutes or until all the water is absorbed by the rice.
Let stand for another 10 minutes, then season with oil and salt.
If you have it, you can cook the rice with an electric rice cooker.
Put the rice in a bowl and add the avocado sauce and the marinated salmon.
Immediately bring the salmon and avocado bowl to the table.
Salmon and Avocado Bowl
Check this section to clear your doubts, if you don’t find the answer to your question comment or write to me using the form below.
Also try the Salmon Rice Salad with Avocado Sauce
FAQ
Can I use basmati rice instead of sushi rice?
Sure, you can also use classic salad rice.
I don’t trust flash-frozen salmon, can I cook it?
Of course, after marinating it, you can sear it in a pan for 5 minutes. If you prefer, you can also use smoked salmon.
How long does it keep?
No more than two days in the refrigerator in an airtight container.
However, the avocado will lose its bright green color as it oxidizes.
You can find many Asian-inspired ideas in the collection Asian Cuisine: Recipes to Easily Replicate at Home
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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