Salmon and Avocado Sushi Bowl
A warm rice bowl topped with flaked cooked salmon and cool avocado, seasoned simply with salt, black pepper and a little olive oil. Savory, filling and easy to put together on the stovetop.
- Total
- 40 min
- Prep 10 · Cook 25 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Absorption rice · Searing
- Savory
- Stovetop
- Oven
Instructions
-
Rinse the 80 g rice under cold water until the water runs mostly clear. Put it in the small saucepan with 160 ml water and 0.25 tsp salt. Bring to a boil over medium-high heat, then cover, lower the heat and simmer gently until the water is absorbed and the grains are tender, about 15 minutes.
~15 min
Rinsing removes surface starch so the grains cook up separate and fluffy instead of gluey.
Absorption rice Use a tight lid and low simmer; avoid stirring, and wait until the water is fully absorbed and grains are tender.
-
While step 1 cooks
While the rice cooks, pat the 120 g salmon dry with a paper towel and season both sides with the remaining 0.25 tsp salt and the 0.25 tsp black pepper.
~2 min
Salting the salmon ahead seasons the flesh and draws out a little moisture for better browning.
-
Heat the frying pan over medium-high heat, add the 1 tsp olive oil and lay the salmon in the pan. Cook until the underside is golden and the fish releases easily, about 4 minutes, then flip and cook until the salmon is opaque and flakes apart, 3 to 4 minutes more. It should reach 63°C in the thickest part.
~8 min
A hot pan sears the surface for Maillard browning, while 63°C ensures the salmon is safely cooked.
Searing Get the pan hot and don't move the fish until it releases easily; a pale, sticking fillet means the heat was too low.
-
Move the salmon to a board and let it rest for 5 minutes. Then flake it into bite-sized pieces with a fork, discarding the skin if present.
~5 min
Resting lets the juices redistribute so the flaked salmon stays moist instead of drying out.
Let the salmon rest before flaking so the juices redistribute and the pieces stay moist rather than dry.
-
While step 4 rests
While the salmon rests, halve the avocado, remove the pit and scoop the flesh out. Slice it into 1 cm pieces.
~3 min
-
Fluff the cooked rice with a fork and spoon it into a bowl. Arrange the flaked salmon and avocado slices on top, then taste and add a pinch more salt if needed.
~2 min
For a neater bowl, press the warm rice gently into the bowl first so the toppings sit on a level base.