Avocado Salmon Rice Bowl
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INGREDIENTS
- 4 cups cooked medium-grain rice, preferably leftover
- 2 cooked salmon fillets, flaked
- 2 tablespoons soy sauce
- ¼ cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
- 1 avocado, sliced
- 2 scallions, thinly sliced
- 2 tablespoons toasted sesame seeds
- Kimchi, for serving
- Seaweed snacks, for serving
INSTRUCTIONS
- In a small bowl, stir together the mayonnaise, sriracha and sesame oil.
- Divide the rice and salmon among four bowls. Using a fork, gently mash them together until the salmon is broken into small pieces.
- Drizzle the soy sauce over the rice and salmon and stir to combine. Spoon the spicy mayonnaise over the top and gently mix.
- Top each bowl with avocado and scallions. Sprinkle with toasted sesame seeds.
- Serve with kimchi and seaweed snacks.
FAQ
What kind of salmon works best for an avocado salmon rice bowl?
Cooked salmon fillets work particularly well for an avocado salmon rice bowl because they flake easily and combine naturally with the rice, soy sauce and spicy mayonnaise. Baked, air-fried, roasted or pan-cooked salmon can all be used, provided the salmon is fully cooked before assembling the bowl. Salmon with a moist texture is preferable because it blends more easily with the rice without becoming dry or crumbly.
Skinless fillets are the most convenient, although salmon cooked with the skin on can also be used after removing the skin. Leftover salmon is especially practical for this recipe because the dish was designed as a quick way to use cooked salmon and rice. Avoid heavily seasoned salmon with strong marinades, as those flavors can compete with the soy sauce, sesame oil and spicy mayonnaise.
How should the rice be prepared for an avocado salmon rice bowl?
Medium-grain cooked rice is an excellent choice for an avocado salmon rice bowl because its slightly sticky texture helps the rice hold together with the flaked salmon and sauces. Cook the rice according to its package instructions, then allow it to cool before storing it if you are preparing it in advance. Leftover rice works particularly well because it is already cooked and ready to assemble, making this a 10-minute meal.
Refrigerated rice can be used cold or gently reheated before assembling the bowl. If reheating, add a small splash of water and cover the rice to help restore moisture. The rice should be tender but not wet or mushy. Avoid using rice that has been left at room temperature for extended periods.
What can I use instead of seaweed snacks in an avocado salmon rice bowl?
If you do not have seaweed snacks, you can substitute other ingredients that provide saltiness, crunch or a similar savory flavor in an avocado salmon rice bowl. Toasted nori sheets are the closest substitute and can be cut or torn into smaller pieces. Furikake can also provide seaweed flavor along with sesame and other seasonings. Thinly sliced cucumber, roasted edamame or toasted sesame seeds can add crunch if texture is the main reason for using seaweed snacks.
Crispy wonton strips can provide a different but still useful crunchy element. Pickled vegetables, such as pickled ginger or radish, can add acidity and contrast, although they will not reproduce the flavor of seaweed. You can also simply omit the seaweed because the bowl already contains salmon, avocado, scallions, sesame seeds, soy sauce, spicy mayonnaise and kimchi, giving it plenty of flavor and texture.
What can I use instead of sesame oil in an avocado salmon rice bowl?
You can omit it or use another flavorful oil. Neutral oils such as avocado oil, grapeseed oil or canola oil can provide the necessary liquid for the spicy mayonnaise without introducing a competing flavor. If you want to maintain some nuttiness, toasted sesame seeds can be increased slightly, although they will not fully replace the concentrated flavor of sesame oil.
Peanut oil can work as another nutty alternative, provided there are no allergy concerns. The avocado salmon rice bowl will still work without sesame oil because the toasted sesame seeds, soy sauce, salmon and spicy mayonnaise provide plenty of flavor. If using a neutral oil, consider adding a small amount of lime juice or rice vinegar to give the sauce additional brightness.
Can you use canned salmon for an avocado salmon rice bowl?
Canned salmon can be used to make an avocado salmon rice bowl, although the texture will be different from a bowl made with cooked salmon fillets. Canned salmon is generally softer and more compact, which actually makes it easy to combine with rice and spicy mayonnaise. Drain the salmon thoroughly before adding it to the bowl so excess liquid does not make the rice wet.
If the canned salmon contains skin or bones, remove them if desired, although many commercially prepared varieties contain soft, edible bones. Because canned salmon is often already seasoned or salted, taste it before adding the full amount of soy sauce. You may need less soy sauce to prevent the bowl from becoming overly salty.
Can you make this recipe with brown rice?
Brown rice can be used in an avocado salmon rice bowl if you prefer its firmer texture and nuttier flavor. This changes the character of the bowl but works well with salmon, avocado, sesame oil and spicy mayonnaise. Cook the brown rice according to its package instructions and allow it to cool slightly before assembling.
Because brown rice tends to remain more separate than medium-grain white rice, it will not mash together with the salmon quite as easily. You can compensate by mixing it gently with the spicy mayonnaise rather than aggressively mashing it. The toppings remain the same, although the nuttiness of brown rice pairs particularly well with toasted sesame seeds.
How do you keep avocado from turning brown?
To keep avocado from browning in an avocado salmon rice bowl, slice it as close to serving time as possible. Avocado darkens when its exposed flesh reacts with oxygen, so limiting its exposure to air helps preserve its color. If the avocado must be prepared ahead, toss the slices lightly with lemon or lime juice. The acidity slows oxidation while adding a small amount of acidity to the finished bowl. You can also place the avocado in an airtight container and press plastic wrap directly against the surface to minimize contact with air.
Avoid preparing avocado significantly earlier than necessary because even with these methods, its texture will gradually soften. For meal preparation, keep the avocado whole and uncut until you are ready to eat the bowl. When assembling an avocado salmon rice bowl, add the avocado last, after the rice, salmon, sauce and other ingredients have been prepared.
