Salmon Sashimi Rice Bowl with Avocado and Kimchi
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.
- 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
Ingredients
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- 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
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.
Notes
- Ensure salmon is sushi-grade for safe raw consumption.
- Customize with additional toppings like cucumber, radish, or pickled ginger.
- Swap poached egg for soft-boiled if preferred.
- For a spicier version, mix kimchi with gochujang before adding.
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 185 mg