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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deconstructed sushi bowl featuring tender salmon, creamy avocado, and seasoned sushi rice drizzled with a zesty soy-ginger dressing. This japanese-inspired rice & grains (gluten free) ready in about 45 minutes blends sushi rice, rice vinegar, sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. Step 2: Slice 8 oz fresh salmon fillet into bite-sized cubes.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sushi-Style Salmon Avocado Rice Bowl with Soy-Ginger Dressing take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sushi-Style Salmon Avocado Rice Bowl with Soy-Ginger Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sushi-Style Salmon Avocado Rice Bowl with Soy-Ginger Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sushi-Style Salmon Avocado Rice Bowl with Soy-Ginger Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sushi-Style Salmon Avocado Rice Bowl with Soy-Ginger Dressing gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes