Asian Salmon Bowl


  • Ingredients
  • For The Salmon Bowl:
  • 1/2 cup green onions thinly sliced
  • 1 English cucumber sliced
  • 1 tbsp toasted sesame seeds
  • 1 4- ounce avocado diced
  • 2 cups cooked brown rice or cauliflower rice
  • 3/4 cup sprouts optional
  • 16 ounces wild salmon cut in 4 pieces
  • olive oil
  • salt and fresh ground pepper to taste
  • For the Soy-Wasabi Vinaigrette:
  • 2 tbsp Tamari
  • 2 teaspoons wasabi I use wasabi powder and add water to make paste
  • 2 tablespoons mirin
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil


  • Instructions
  • Combine the vinaigrette ingredients in a bowl and set aside.  Heat rice and keep warm.
  • Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray.
  • When hot sear salmon, around 2 – 4 minutes per side (depending on the thickness of the fish).
  • Split rice into four bowls equally, 1/2 cup each.
  • Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts.
  • Place salmon on top of each bowl, drizzle with the vinaigrette.
  • Serve immediately.

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