Smoked Salmon Rice Bowl with Avocado and Cucumber
A cool, no-cook rice bowl layered with silky smoked salmon, creamy avocado and crisp cucumber, finished with a soy sauce drizzle. Ready in minutes and high in protein.
- Total
- 14 min
- Prep 12 · Cook 2
- Serves
- 1
- Difficulty
- Easy
You'll practice: Dicing · Seasoning in layers
- Savory
- No cook
Instructions
-
If the rice (cooked) is cold from the fridge, let it sit at room temperature for 10 minutes so it is not fridge-cold, or spread it in a bowl and stir gently to loosen the grains.
~10 min
Cold rice firms and clumps; letting it warm slightly makes grains separate and taste better.
If the rice is dry or clumped, break it up with a fork and a teaspoon of water rather than pressing it, which keeps the grains loose under the salmon.
-
While step 1 waits
While the rice comes to room temperature, halve the avocado, scoop out the flesh and slice it into 1 cm slices. Cut the cucumber into 1 cm dice.
~4 min
Dicing Cut cucumber into even 1 cm cubes by first making planks, then batons, then crosswise cuts. A sharp knife prevents crushing and watery release.
-
Spoon the rice (cooked) into a bowl and season with 1 pinch salt and 1 pinch black pepper, stirring gently so the grains stay separate.
~1 min
Seasoning the rice first distributes salt evenly, so the grains taste seasoned rather than the toppings only.
Seasoning in layers Season the rice base before adding toppings so every bite is seasoned. Taste after stirring; add a little more salt if the rice tastes flat.
-
Arrange the smoked salmon over the rice, then add the avocado slices and cucumber dice in separate sections so each stays distinct.
~2 min
Keeping components in separate sections preserves distinct textures and lets each be tasted clearly.
-
Drizzle 2 tsp soy sauce over the salmon and avocado, then serve right away while the cucumber is still crisp.
~1 min
Soy sauce is added last so the cucumber stays crisp and the rice does not turn soggy.