These Asian Salmon Bowls are my new addiction!! Served over brown rice and topped with cucumbers, avocado drizzled with a soy-wasabi vinaigrette – SO good!
Asian Salmon Bowls
My friend Heather has been talking about these salmon bowls for as long as I know her. Finally I convinced her to do a guest post to share her sister’s recipe, and last night I decided to test it before sharing it here. Holy YUM!! It’s healthy and delicious, tastes like a dish you would order at an Asian restaurant. I know you’ll love it!
Hi there, I’m Heather. I’m a dietitian, a nutrition consultant for Skinnytaste, and the founder of Feel Better Eat Better, an online coaching program for women who struggle with emotional eating, binge eating, overeating, or body image issues. I’m so thrilled to share my sister’s salmon recipe here on Skinnytaste (thank you, Gina!).
My sister Lori and I have always shared a love of cooking (and our sister Cyndi has always enjoyed eating our creations!). Lori and I swap recipes, spend hours browsing farmers markets, share cookbooks, and talk about bacon the way some women talk about shoes. We just really, really love food!
Some of my happiest memories with Lori are in the kitchen – we slice, dice, and taste while we laugh, chat, and connect. And while I really enjoy cooking, Lori is the true family food superstar. If Lori’s in the kitchen, you just know the end result will be awesome!
Salmon Bowl Tips
- Buying Fresh Fish. If fresh fish is available, wait until the day or day before to buy it before you are going to cook it.
- Buying Frozen Fish. If fresh isn’t available, buy frozen instead of previously frozen so you can control freshness and keep it frozen until you need it.
- How To Defrost Frozen Fish: Frozen fish fillets are great to keep on hand in the freezer. You can defrost them overnight in the fridge or pull from from the freezer and put them in an ice bath (in the package if they are individually wrapped or in a sealed Ziploc) for about 30 minutes.
- How To Remove Bones. Wild salmon tends to have a lot of pin bones. Before cooking, make sure to gently run your hand over the surface of the fish to catch any bones that may remain. I have THESE (affiliate link) fish bone tweezers and love them.
We live in Seattle so naturally salmon is a regular on the menu, and this Asian Salmon Bowl is one of Lori’s signature everyday dishes. It’s healthy, it’s tasty, and it’s ready in a snap.
I’m incredibly grateful for my two sisters – they’re pretty amazing. I hope you enjoy Lori’s recipe as much as I do!
Seattle 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
- 3/4 cup sprouts such as daikon radish
- 1 strip nori, shredded
- 16 ounces wild salmon, cut in 4 pieces
- olive oil spray
- salt and fresh ground pepper to taste
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, and sprinkle with shredded nori.
- Serve immediately.
Excellent, my wife and I have had it many times.
Everyone in my family loves this and it has become an expectation to make this at least once a week. The dressing is amazing and we fill the table with more and more sliced veggies and toppings. The latest is to mix half cauliflower rice with basmati. It’s a great meal to prep ahead and pack up when travelling for a quick dinner while visiting friends or an Airbnb.
I’ve made this 3x now so it’s time to leave a 5 star review. This bowl is the perfect sushi flavor without the stress of having to roll a sushi roll.
Thanks Erin!
This was so good! Halved the wasabi as other comments recommended.
Wow, this was good. I added a little extra wasabi and it was perfect and skipped on the nori since I couldn’t find it. It was a bowl of sushi flavors.
We make this recipe frequently, never fails and everyone loves it. I vary the ingredients in the bowl based on what I have on hand, but always use the radish, avocado and nori
Made this tonight.. My Avacado went bad so couldn’t use it, and the wasabi was too strong. Major fail for me, unfortunately.
Wow! This is such a delicious sushi roll deconstructed! I am definitely making this again! The wasabi gives me a nasal shot every time! So good!!
Fabulous, I make this often.
This was outstanding!! It will be a regular in my rotation.
Could I use wasabi powder for the dressing?
We used to live in Western Washington, but now we live in Arizona. I miss the fresh Salmon from there so much!
Thank you, Gina! My daughter actually said, “I should thank that Gina for these recipes.” This was easy to make and delicious.
Lol you’re both welcome! 🙂
So good!
That wasabi dressing is absolutely delicious! I make extra now because my husband puts it on just about everything he eats.
Wow! My family loved this.. it came together in 10 minutes. I omitted sesame seeds and nori but otherwise followed recipe
This will be part of our regular meal rotation for sure! .
Awesome. We used riced cauliflower instead of rice and daikon radish instead of Sprouts.
My friend sent me this recipe and I’m a huge fan! Such wonderful, fresh, Asian flavors!! This is one of me and my boyfriends top 5 favorite weekday meals to make!
We like to marinate onions and cucumbers in vinegar and add it to the bowl. I’ve also sautéed baby bok choy with garlic and added it too. So versatile!
This. Was. So. Good. I LOVE poke bowls but recently moved to a place that doesn’t have fresh fish ANYWHERE and this definitely scratched that itch. I added matchstick carrots as another reviewer suggested and topped it with furikake instead of just sesame seeds. I also love wasabi so I probably doubled the amount. YUM
The two links on this recipe aren’t working. Can anyone tell me what the two ingredients are? I think one is a type of nori and the other a seasoning?
Great weeknight meal ! The 12 and 10 year olds LOVED it. We will be adding it to our rotation.