Asian Salmon Bowl



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


  1. Combine the vinaigrette ingredients in a bowl and set aside.  Heat rice and keep warm.
  2. 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.
  3. When hot sear salmon, around 2 – 4 minutes per side (depending on the thickness of the fish).
  4. Split rice into four bowls equally, 1/2 cup each.
  5. Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts.
  6. Place salmon on top of each bowl, drizzle with the vinaigrette.
  7. Serve immediately.

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