These Smoked Salmon Rice Bowls are a sushi-inspired meal made with nori, avocado, crunchy vegetables, and a wasabi tahini dressing.
- It’s a great option for lunch or a light dinner that’s easy to prepare.
- The bowls are naturally gluten-free and highly adaptable, so you can adjust the recipe based on what you have in the fridge.
Every serving provides a mix of protein, healthy fats, and vegetables.
Healthy rice bowls
These rice bowls are a healthy choice because they combine nutrient-rich smoked salmon, fresh vegetables, healthy fats, and a moderate portion of rice.
- Smoked salmon provides high-quality protein and omega-3 fats.
- Cucumber, carrot, and nori add texture, fiber, and extra nutrients.
- Avocado and tahini provide unsaturated fats that help make the bowls satisfying.
Unlike heavier takeout-style rice bowls, this recipe uses less rice and more vegetables. You can also customize it with extra vegetables or additional protein, depending on your preferences.
Ingredients for smoked salmon rice bowls
- Long-grain white rice – Forms the base of the bowls and stays fluffy and separate when cooked. Jasmine or basmati rice both work well. You can also use brown rice for extra fiber.
- Rice wine vinegar – Adds a subtle tangy flavor to both the rice and dressing.
- Nori – Toasted seaweed sheets that add savory umami flavor. Snipping it directly into the rice helps distribute it evenly.
- Smoked salmon – Adds protein and healthy fats with no cooking required. Hot-smoked salmon can also be used for a slightly firmer texture.
- Persian cucumber – Adds a fresh, crunchy texture to the bowls. In Australia, this variety is usually sold as Lebanese cucumber, known for its crisp texture and thinner skin.
- Carrot – Adds sweetness and crunch. Shaving it into ribbons keeps the texture light.
- Avocado – Brings creaminess that balances the salty salmon and punchy dressing.
- Black sesame seeds – Add nutty flavor and a little texture for finishing.
- Tahini – Forms the creamy base of the dressing. Hulled tahini works best because it has a milder, less bitter flavor than unhulled tahini.
- Wasabi paste – Adds heat and sharpness to the dressing for a sushi-inspired flavor.
Rice bowl customization
These smoked salmon rice bowls are easy to customize with different toppings and flavors:
- Extra protein: Add shelled edamame, tofu, or a soft-boiled egg for a more filling meal.
- More vegetables: Try shredded cabbage, radish, sliced spring onions, or steamed broccoli.
- Pickled additions: Add pickled ginger or quick-pickled cucumber for extra tang.
- Different grains: Swap the long-grain white rice for brown rice, sushi rice, or quinoa.
Tips for smoked salmon rice bowls
- Rinse the rice well: Washing away excess starch helps the rice stay fluffy rather than sticky.
- Cool the rice: Let the rice cool slightly before assembling the bowls to keep the vegetables crisp.
- Thin the dressing gradually: Add water a little at a time so the tahini dressing stays smooth and pourable.
- Prepare components ahead: The rice, vegetables, and dressing can all be prepared in advance for easy assembly when ready to serve.
How to store smoked salmon rice bowls
Smoked salmon rice bowls are best assembled just before serving. However, the individual components can be prepared ahead and stored separately in airtight containers in the refrigerator for up to 2 days.
- Avocado: Slice just before serving to prevent browning.
- Nori: Add to the rice at the last minute to help retain its texture.
- Wasabi dressing: If the dressing thickens in the fridge, stir in a little water before serving.
Smoked Salmon Rice Bowls with Wasabi Dressing Recipe
Recipe video below. These rice bowls are a sushi-inspired meal made with fluffy rice, smoked salmon, nori, avocado, and crunchy vegetables. Finished with a wasabi tahini dressing, they’re great for lunch or a light dinner. Plus, they’re naturally gluten-free and easy to customize.
- Serves: 2
- Prep time: 30 mins
- Cook time: 10 mins
Ingredients
For the rice
- 1/2 cup (98 g) long-grain white rice, uncooked (see Note 1)
- 2 teaspoons (10 g) rice wine vinegar
- 1/8 teaspoon fine salt
- 1 sheet of nori (toasted seaweed sushi sheet)
For the toppings
- 1 Persian or Lebanese cucumber
- 1 medium carrot
- 4 oz (113 g) smoked salmon
- 1/2 ripe avocado
- 1 teaspoon (4 g) black sesame seeds
- Freshly ground black pepper, to taste
For the wasabi dressing
- 2 tablespoons + 1 teaspoon (35 g) hulled tahini
- 1 teaspoon (5 g) prepared wasabi paste, or to taste
- 1 tablespoon (15 g) rice wine vinegar
- Pinch of fine salt
- Water, as needed to thin
Instructions
- Rinse rice
Place the rice in a saucepan and cover it with cold running water, swirling it around. Carefully drain off the cloudy water. Repeat 3 to 4 times until the water runs clearer and the excess starch is removed.
- Cook rice
Boil the rinsed rice like pasta in plenty of water for 10 to 12 minutes until tender, stirring at the start to prevent it sticking to the bottom of the pan. Drain through a fine-mesh sieve, transfer to a large bowl, and stir in the rice wine vinegar and salt. Set aside to cool.
- Prepare cucumber
Cut the cucumber lengthwise and use a teaspoon to scrape out the watery seeds. Slice across into bite-sized pieces.
- Prepare carrot
Peel the carrot and discard the outer skin. Continue using the peeler to shave the carrot into long, thin ribbons. Gather the ribbons together and slice them across into bite-sized pieces.
- Make dressing
In a small bowl, whisk the tahini and wasabi paste until smooth. Whisk in the rice wine vinegar and salt, then gradually whisk in water until smooth and pourable. Taste and whisk in more wasabi, if desired.
- Add nori to rice
Use kitchen scissors to cut the nori sheet into quarters, then stack them and cut into thin strips. Cut the strips into bite-sized pieces directly into the bowl of rice and stir to combine.
- Assemble bowls
Slice the smoked salmon and avocado into bite-sized pieces. Divide the nori rice between two bowls and top with the cucumber, carrot, avocado, and salmon. Season the salmon with black pepper. Drizzle with the wasabi dressing and sprinkle over the black sesame seeds.
Notes
- Rice – Long-grain white rice (such as jasmine or basmati) stays fluffy and separate when cooked, making it ideal for this recipe. You can use brown rice if you prefer and cook it according to the packet instructions.
- Customization – Feel free to swap ingredients based on what you have or prefer. You can use tofu or a soft-boiled egg instead of smoked salmon, swap in vegetables like cabbage or radish, or replace the rice with cooked quinoa.
- Storage – These bowls are best served right away, but you can prepare the components ahead and store them separately in the fridge for up to 2 days. See the storage tips above for best results.
Recipe video
Watch the recipe video to see how to make Smoked Salmon Rice Bowls with Wasabi Dressing.
Frequently asked questions
A smoked salmon rice bowl is a simple meal made with smoked salmon, cooked rice, and fresh vegetables. It is a balanced dish that combines protein, healthy fats, and carbohydrates. This recipe is inspired by sushi flavors, with nori mixed through the rice and a creamy wasabi tahini dressing.
Yes. Smoked salmon rice bowls are a healthy option. They provide a mix of protein, healthy fats, and carbohydrates. In this recipe, smoked salmon adds protein and omega-3 fats, while avocado, tahini, nori, and fresh vegetables add nutrients and fiber.
Yes. Smoked salmon is ready-to-eat and safe to use cold in rice bowls. It is cured and smoked, so it can be eaten straight from the package. For best quality, buy from a reputable source, keep it refrigerated, and consume within the recommended time after opening.
Long-grain white rice such as jasmine or basmati works well for rice bowls because it stays fluffy and separate after cooking. This makes it easier to mix with the other ingredients and dressing as you eat. Brown rice can also be used for a higher-fiber option.
Smoked salmon rice bowls are best assembled just before serving. However, the rice, vegetables, and dressing can be prepared ahead and stored separately in the fridge for up to 2 days.
Yes. These smoked salmon rice bowls are highly adaptable. Swap the rice, change the vegetables, or add extras like edamame, tofu, or pickled ginger.
