Ingredients
Instructions
- Bake or pan-cook the salmon cubes until fully cooked.
- Mix soy sauce, rice vinegar and sesame oil.
- Divide rice among bowls and add avocado, cucumber and edamame.
- Top with salmon and spoon over the dressing.
Kitchen note: Salmon thickness varies, so check the thickest part and adjust cooking time as needed. For cured, smoked or other ready-to-eat preparations, keep fish properly chilled and follow local food-safety guidance.
Why you'll like this recipe
- This version uses fully cooked salmon for an approachable homemade bowl.
- Rice, avocado, cucumber and edamame provide contrasting textures.
- The soy-rice-vinegar dressing is fast and versatile.
Tips for better results
- Cool the cooked salmon slightly before assembling with avocado and cucumber.
- Use rice that is warm rather than piping hot if you want the vegetables to stay crisp.
- Add the dressing at the table so everyone can control the seasoning.
What to serve with it
Add sesame seeds, scallions, nori or pickled ginger if you have them.
Storage
Refrigerate cooked salmon, rice and vegetables promptly and preferably in separate containers. Reheat rice thoroughly if serving leftovers warm.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, start checking near the earliest suggested time and judge the thickest piece first. Carryover heat will continue cooking the fish briefly after it leaves the heat.
Can I make this recipe ahead?
You can prepare many of the ingredients ahead, but salmon is usually best cooked close to serving. Refrigerate any cooked leftovers promptly.