Lunch · Medium
Salmon Avocado Sushi Bowl
Salmon Avocado Sushi Bowl is a practical, fitness-friendly adaptation of a widely recognised dish, built around Salmon, raw, White Rice, cooked, Avocado, Cucumber. The recipe uses separate component cooking and fresh bowl assembly rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 38g
- Energy
- 568 kcal
- Carbs
- 48g
- Fat
- 25g
- Time
- 30 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 520 gSalmon, raw
- 520 gWhite Rice, cooked
- 160 gAvocado
- 220 gCucumber
- 200 gEdamame, cooked
- 45 gSoy sauce
- 10 gNori
- 35 gPickled Ginger
Make it
Method
Weigh and prepare all ingredients for Salmon Avocado Sushi Bowl: 520 g Salmon, raw, 520 g White Rice, cooked, 160 g Avocado, 220 g Cucumber, 200 g Edamame, cooked, 45 g Soy Sauce, 10 g Nori, 35 g Pickled Ginger. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Heat a wide pan over medium-high heat. Add the listed oil if included and cook Salmon, raw in a single layer until it takes on colour.
Add the remaining ingredients in their appropriate cooking order and toss for about 15 minutes. The ingredients should be tender but not falling apart.
Cook fish or prawns until opaque; aim for 63°C at the thickest point.
Divide Salmon Avocado Sushi Bowl into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 38g
- Carbs
- 48g
- Fat
- 25g
- Energy
- 568 kcal
