This Sesame Salmon Avocado Bowl is like a salmon avocado sushi roll but easier. This quick and healthy lunch idea is a budget-friendly way to enjoy sushi – unrolled!
You have no idea how excited I am about this salmon avocado bowl recipe. It combines some of my favorite foods and flavors and it’s super easy to toss together any day of the week. The other reason? It saves me money. And that’s always something to get excited about.This Sesame Salmon Avocado Bowl is sushi unrolled in a bowl!
I’ve been a sit-down and enjoy sushi with friends kind of gal for a while. It’s fun to share the different rolls and catch up over a light bite. Since discovering the brown rice sushi rolls at Whole Foods Market a few years ago, they’ve become one of my go-to fast food meals. But lately, I feel like I’ve been helping Whole Foods make rent with the dollars I’ve been handing over for their brown rice, quinoa, grilled salmon avocado rolls. That’s a mouthful, isn’t it?.
You see. It’s been in the 70s here in Atlanta (though not today). As soon as the weather breaks, I start craving no-cook meals like sushi. Plus, I’ve been incredibly busy and not cooking as often. So, the sushi section just keeps calling me back.
Learning to make this all for myself is how I’m saving a little green this month. One day, I’ll even get a sushi mat and roll my own. One day. When I have time. Yes. I’ll do that. But for now, this sesame salmon avocado bowl tops my list of healthy, easy meals. It’s ideal for meal prep Monday, Sundays, and of course Fish Friday!
What I save on sushi pales in comparison to what you could score. I’ve teamed up with some great bloggers to bring you an amazing giveaway to celebrate the month of March and all things nutrition, spring, and green!
Check out the recipe below. But before you go, be sure to enter the giveaway for a chance to win a $700 Amazon gift card! Good Luck! ☘️ (The giveaway ended)
Sesame Salmon and Avocado Bowl
Brown Sushi Rice
- 1 cup water
- ½ cup short grain brown rice
- 1 tablespoon rice vinegar
- 2 teaspoon raw sugar
- ⅛ teaspoon salt
- 8 oz. grilled or baked salmon
- ½ teaspoon toasted sesame oil
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 1 medium avocado, pitted, peeled and thinly sliced
- 6 roasted seaweed sheets
- ½ teaspoon red pepper flakes (more if you like it spicy)
- 1 tablespoon toasted sesame seeds
- Make the "sushi" rice: Rinse the rice and set aside. In a small pot, bring the water to a boil. Add rice and adjust heat to low. Simmer about 25 minutes or until the water is absorbed and rice is tender but not mushy. (If the rice is done but water remains, drain it off.)
While the rice cooks, combine the vinegar, sugar, and salt in a small microwave-safe bowl. Microwave in 30-second intervals, whisking in between until the sugar and salt dissolve. Place the vinegar mixture in the refrigerator to cool.
Remove the cooked rice from the heat. Gently stir in the cooled vinegar mixture until fully incorporated. Chill the rice until you're ready to build your salmon avocado bowls.
- Make the salmon: For this recipe, use leftover salmon or try this for more flavor. Preheat the oven to 350°F. Place two 4-ounce salmon fillets on foil atop a baking sheet. Rub the fillets with the toasted sesame oil and sprinkle with garlic powder, salt, and pepper. Seal the foil packet. Bake about 10 minutes, until the fish is cooked through.
- Pull it together: Add half the rice to each of two small bowls. Top with flaked salmon, sliced avocado, sesame seeds and red pepper flakes. I also tore a few pieces of the roasted seaweed to sprinkle over the rice. Serve the bowl with soy sauce if desired.