This is a perfect post-workout protein packed dish that combines buttery salmon with creamy avocado over fluffy rice, creating a perfect balance of richness and brightness. The salmon brings omega-3 healthy fats and delicate flavor, while the avocado adds smooth creaminess and the rice provides a neutral base that lets everything shine. Finished with a drizzle of sesame oil and a touch of soy sauce, it’s a bowl that feels both nourishing and indulgent without the complexity.
Effortless quality and nutrition in a bowl
This is restaurant-quality sushi vibes without any of the complexity, just layer buttery salmon, creamy avocado, and fluffy rice, then finish with flavorful gochujang mayo sauce. It’s healthy, satisfying, and looks impressive enough to serve guests, yet comes together in under 10 minutes with minimal ingredients and zero cooking skills required.
Timing is everything with avocado
Slice your avocado just before assembling the bowl to prevent browning and maintain that creamy texture. If you must prep ahead, toss the slices in lemon or lime juice, the acid prevents oxidation and adds a bright note that complements both the salmon and rice beautifully.
Don’t overcook the salmon
Medium-high heat for 3-4 minutes on the skin side and 2-3 minutes on the flesh side is ideal. This gives you a crispy exterior while keeping the inside tender and moist. Overcooked salmon becomes dry and flaky in the wrong way, so use a timer and don’t flip it multiple times.
Ingredients (serve 1)
salmon fillets
100 grams
avocado, sliced
1/4
cooked rice
1 cup
sesame oil
1 tablespoon
light soy sauce
1 tablespoon
sesame seeds
for garnish
gochujang
1/2 tablespoon
mayonnaise (low cal version)
1 1/2 tablespoons
Steps
- Cook your sushi rice or regular rice according to package directions. Fluff with a fork and set aside.
- In a small bowl, whisk together 1.5 tbsps mayonnaise, ½ tbsp gochujang, and 1 tbsp sesame oil until smooth and well combined. Taste and adjust the gochujang amount based on how spicy you like it.
- Pat the salmon fillet dry with paper towels. Heat ½ tbsp oil in a skillet over medium-high heat until shimmering. Place the salmon skin-side up and sear for 3-4 minutes until the bottom is golden and crispy. Flip and cook for another 2-3 minutes until cooked through.
- Cut the avocado in half, remove the pit, and slice the flesh into thin strips. A squeeze of lemon juice prevents browning and adds brightness.
- Divide the cooked rice into a bowl and arrange the seared salmon pieces and avocado slices on top. Add any additional toppings like cucumber, broccoli, seaweed if desired.
- Drizzle the gochujang mayo generously over the bowl. Add a pinch of sesame seeds and nori strips for garnish. Serve immediately and enjoy. Enjoy!
notwasabi 
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