This Salmon and Avocado Rice Bowl is a simple, nutritious, and flavour-packed dish perfect for a quick lunch or dinner. Combining creamy avocado, salmon, and seasoned rice, it's a delicious mix of textures and tastes. The addition of Japanese mayo and chilli flakes gives it a deliciously unique twist.
I make so many different versions of this rice bowl. If you don't like salmon you can make my Tunacado Rice Bowl, which is almost the same recipe except I used canned tuna. Or if you want a fish free version you'll love my Tofucado Rice Bowl, made with finely grated tofu that has a delicious meaty texture and is still high in protein.
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Why you need to make this Salmon Avocado Rice Bowl
- Quick and Easy: This recipe comes together in minutes, making it perfect for busy weekdays or when you're short on time but still want a nutritious meal. The simplicity of the preparation ensures that you can have a delicious dish without spending too much time in the kitchen.
- Nutritious and Balanced: Packed with healthy fats from the avocado and salmon, protein, and carbohydrates from the rice, this bowl offers a balanced meal. It's not only satisfying but also filled with nutrients essential for a healthy diet.
- Versatile and Customisable: You can easily adapt this recipe to suit your preferences. Use baked or seared salmon for a different texture, adjust the seasoning to your taste, or add extra veggies for more colour and nutrition.
Ingredients
- Salmon: Rich in omega-3 fatty acids, which are essential for heart health and brain function, and high-quality protein for muscle repair and growth.
- White Rice: Provides a good source of carbohydrates, essential for energy, and pairs well with the other ingredients to create a comforting base.
- Avocado: Packed with healthy monounsaturated fats, vitamins, and minerals, it adds a creamy texture and rich flavour.
- Chives: Adds a mild onion flavour and a pop of green, while also providing vitamins A and C.
- Mayonnaise: Japanese mayo adds a creamy, tangy element that complements the other flavours, making the dish more indulgent.
- Chilli Flakes: Brings a hint of heat, balancing the richness of the avocado and mayo.
- Lemon: Adds a refreshing citrus note and helps to balance the flavours with its acidity.
- Sea Salt: Enhances the overall taste and brings out the natural flavours of the ingredients.
- Toasted Seaweed: Provides a crunchy texture and a unique umami flavour, also a source of iodine and other trace minerals.
- Maggi Seasoning Sauce/Soy Sauce/Tamari: Adds a savoury depth of flavour with a hint of sweetness and saltiness, tying the dish together.
See recipe card for quantities.
Instructions
- Step 1: Mash together the avocado, mayo and chives.
- Step 2: Season with chilli flakes, salt and lemon juice to you liking and mix that through.
- Step 3: Scoop into a bowl with the rice and add the cucumber and Maggi sauce.
- Step 4: Mix up again and then scoop up with the seaweed and enjoy!
Hint: Adjust the amount of chilli flakes and lemon to your preference for the perfect balance of flavours.
Substitutions
Quinoa: Use instead of white rice for a higher protein, gluten-free alternative.
Greek Yogurt: Substitute for mayonnaise if you prefer a lighter, tangy flavour.
Tuna: Use canned tuna instead of salmon for a different yet equally delicious seafood option.
Variations
Spicy Sriracha: Add a drizzle of Sriracha for extra heat and a tangy kick.
Crunchy Veggie: Incorporate finely chopped bell peppers or cucumber for added crunch and freshness.
Herb Infusion: Mix in some fresh dill or coriander for an aromatic herbal twist.
Storage
Store any leftover salmon and avocado mixture in an airtight container in the refrigerator for up to 2 days. To prevent the avocado from browning, press a piece of plastic wrap directly onto the surface of the mixture. The rice can be stored separately and reheated before serving. It's best to assemble the dish just before eating to maintain the best texture and flavour.
FAQ for Salmon and Avocado Rice Bowl
Can I use brown rice instead of white rice?
- Yes, you can use brown rice for a whole grain option. It will add a nuttier flavour and more fibre to the dish.
Can I prepare this dish ahead of time?
- You can prepare the components ahead of time and assemble just before serving. Store the avocado mixture separately to prevent it from browning.
What can I use if I don't have Japanese mayo?
- Regular mayo can be used, or you can mix mayo with a bit of rice vinegar and a pinch of sugar to mimic the taste of Japanese mayo.
Related
Looking for other recipes like this? Try these:
Salmon Avocado Rice Bowl
Ingredients
- 95 g salmon canned (can use baked/seared salmon too)
- ½ cup white rice cooked
- ½ avocado
- 1 tablespoon chives finely diced
- 1 tablespoon mayonnaise Japanese mayo is best
- 1 teaspoon chilli flakes
- ½ lemon
- sea salt
- toasted seaweed
- 1-2 teaspoon maggi seasoning sauce or just soy sauce/tamari
- ½ cucumber Lebanese, finely diced
Instructions
- Add the avocado, salmon, chives, mayo and chilli to a bowl. Mash up with a fork then add salt and a squeeze of lemon to taste.
- Scoop the salmon avocado mixture into a bowl along with the rice. Add the sauce and mix everything together.
- Scoop up the mixture with seaweed sheets to eat and enjoy!
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