Sushi-Style Salmon Avocado Rice Bowl with Soy-Ginger Dressing

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A deconstructed sushi bowl featuring tender salmon, creamy avocado, and seasoned sushi rice drizzled with a zesty soy-ginger dressing. This Japanese-inspired rice and grain recipe (gluten free), ready in about 45 minutes, pairs sushi rice, rice vinegar, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 2 Japanese cuisine 520 cal/serving

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Ingredients

1 cup sushi rice
2 tbsp rice vinegar
1 tbsp sugar
1/2 tsp salt
8 oz, skin removed fresh salmon fillet
1 medium, diced avocado
1/2 cup diced cucumber
3 tbsp soy sauce
1 tbsp grated fresh ginger
1 tbsp sesame oil
1 tsp honey
2 tbsp sliced green onions
1 tbsp toasted sesame seeds

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

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Instructions

Step 1: Rinse 1 cup sushi rice under cold water until water runs clear; cook in 1 1/4 cups water using rice cooker or stovetop for 15 minutes. Combine 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt until dissolved; fold into cooked rice and let cool to room temperature.
Step 2: Slice 8 oz fresh salmon fillet into bite-sized cubes.
Step 3: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tbsp sesame oil, and 1 tsp honey until emulsified.
Step 4: Divide sushi rice between two bowls. Top each with half the cubed salmon, 1/2 diced avocado, and 1/4 cup diced cucumber.
Step 5: Drizzle the soy-ginger dressing evenly over each bowl, garnish with 2 tbsp sliced green onions and 1 tbsp toasted sesame seeds before serving.