Name: Salmon Sashimi Rice Bowl with Avocado and Kimchi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian Fusion
Ingredients: 1 cup sushi rice, cooked and cooled slightly; 4 oz sushi-grade salmon, sliced sashimi-style; 1/2 ripe avocado, sliced; 1/3 cup kimchi; 1/4 cup sweet corn kernels; 1 poached egg; 1 tablespoon roasted seaweed, shredded or crumbled; 1 teaspoon sesame seeds; 1 teaspoon soy sauce or tamari; Optional: sriracha mayo or gochujang for drizzling

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Fresh, creamy, and bursting with umami, this salmon sashimi rice bowl brings together silky raw salmon, rich avocado, spicy kimchi, sweet corn, and a perfectly poached egg—all atop a bed of warm sushi rice. Finished with seaweed, sesame seeds, and your choice of bold sauces, it’s a vibrant, nutrient-dense meal that’s as satisfying as it is flavorful.

Why You’ll Love This Recipe

This bowl delivers an incredible mix of textures and flavors—from cool, buttery sashimi to spicy kimchi and the comforting warmth of rice. It’s a visually stunning dish that requires minimal cooking, making it a quick yet refined option for lunch or dinner. Rich in omega-3s, probiotics, and healthy fats, it’s a deliciously balanced fusion meal that leaves you feeling nourished and energized.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup sushi rice, cooked and cooled slightly
4 oz sushi-grade salmon, sliced sashimi-style
1/2 ripe avocado, sliced
1/3 cup kimchi
1/4 cup sweet corn kernels
1 poached egg
1 tablespoon roasted seaweed, shredded or crumbled
1 teaspoon sesame seeds
1 teaspoon soy sauce or tamari
Optional: sriracha mayo or gochujang for drizzling

Directions

Cook sushi rice according to package instructions. Fluff with a fork and allow to cool slightly while preparing the other ingredients.
In a serving bowl, layer the warm rice to form the base.
Neatly arrange the sliced salmon, avocado, kimchi, corn, and poached egg over the rice.
Sprinkle with shredded roasted seaweed and sesame seeds for added texture and flavor.
Drizzle lightly with soy sauce or tamari. For extra flavor, add sriracha mayo or a spoonful of gochujang as desired.
Serve immediately, enjoying the contrast of warm rice and chilled, fresh toppings.

Servings and timing

Servings: 1 bowl
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories: 540 kcal per serving

Variations

Vegetarian Option: Replace salmon with marinated tofu or seared shiitake mushrooms.
Grain Swap: Use brown rice, quinoa, or cauliflower rice as an alternative to sushi rice.
Crunchy Add-ins: Add sliced radishes, cucumbers, or shredded carrots for extra crunch.
Spicy Kick: Mix a pinch of wasabi into the soy sauce or increase gochujang for more heat.
Egg Alternatives: Use a soft-boiled or fried egg instead of poached for convenience.

Storage/Reheating

This bowl is best enjoyed fresh, as the texture and quality of raw salmon diminish over time.
If preparing in advance, store components separately in airtight containers in the refrigerator for up to 1 day. Do not reheat the raw salmon; reheat only the rice and assemble just before serving.

FAQs

Is raw salmon safe to eat?

Yes, as long as it’s sushi-grade salmon purchased from a reputable source. Always keep it chilled until ready to use.

Can I use canned salmon instead?

You can, but the flavor and texture will be different. Canned salmon is a convenient cooked alternative.

What kind of rice is best for this recipe?

Sushi rice is ideal for its stickiness and slightly sweet flavor, but jasmine or short-grain white rice can also work.

Can I make this bowl ahead of time?

It’s best eaten fresh, but you can prep and store individual components in the fridge, then assemble before eating.

Is this dish gluten-free?

Yes, if you use gluten-free tamari instead of soy sauce and ensure all components (like kimchi) are certified gluten-free.

How do I poach an egg for this bowl?

Simmer water with a splash of vinegar, crack the egg into a ramekin, and gently lower it into the water. Poach for 3–4 minutes, then remove with a slotted spoon.

Can I substitute the poached egg?

Yes, a soft-boiled or even a fried egg works well and is easier for some to prepare.

What sauces go well with this bowl?

Soy sauce, tamari, ponzu, sriracha mayo, and gochujang are all excellent options.

Can I add more toppings?

Absolutely. Popular additions include pickled radish, cucumber, scallions, or edamame.

Is it okay to use frozen salmon?

Only if it’s labeled sushi-grade and properly thawed under refrigeration. Do not use ordinary frozen salmon raw.

Conclusion

This salmon sashimi rice bowl with avocado and kimchi is a fresh, flavor-packed meal that combines Japanese and Korean influences for a modern, nourishing dish. Whether you’re craving something light and healthy or need a quick meal with gourmet appeal, this bowl checks all the boxes—umami-rich, creamy, spicy, and endlessly customizable. Serve it fresh and enjoy the perfect harmony of ingredients in every bite.

Salmon Sashimi Rice Bowl with Avocado and Kimchi

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Fresh, creamy, and umami-rich, this salmon sashimi rice bowl pairs silky raw salmon with avocado, spicy kimchi, sweet corn, and a poached egg—topped with seaweed, sesame, and a soy drizzle for a vibrant fusion meal.

Author: Mari
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 1 bowl 1x
Category: Lunch
Method: Assembly
Cuisine: Asian Fusion
Diet: Gluten Free

Instructions

Prepare sushi rice according to package instructions. Fluff and allow to cool slightly.
In a serving bowl, layer the warm rice on the bottom.
Arrange sliced salmon, avocado, kimchi, corn, and poached egg neatly on top of the rice.
Sprinkle with shredded seaweed and sesame seeds.
Drizzle lightly with soy sauce or tamari, and optionally, sriracha mayo or gochujang.
Serve immediately while the rice is warm and the toppings are chilled for contrast.