Dinner ready in under 30 minutes with this Avocado and Japanese Smoked Salmon Rice Bowl Recipe. All the flavors of a sushi roll but none of the fuss. Gluten Free and Dairy Free too.
If I had to pick one cuisine to eat the rest of my life it would be Japanese. After all the food I’ve tried in the various countries D and I have traveled to over the past few years you still can’t take my away from my love for Japanese food.
The Japanese have it right. Fresh, simple ingredients and lots of fish. Meat I could give up forever (though I do get the occasional craving for bacon or pulled pork) but fish, oh no I can’t live without fish.
Or salt. I looooove my salt.
Soy sauce takes care of that craving every time. Then there’s wasabi and ginger, the two sidekicks. So good. That pickled ginger on the sushi plate at the Japanese restaurants is gone, before you even had a chance to crack apart your chopsticks.
I simply assumed you just didn’t want any if you were taking so long. Wasabi has taken a few years to grow on me.
There was a time when I scrunched up my face as I saw my parents add it onto their sushi rolls, but now I’ve joined in, generously adding a dash every time I can.
Do you spread it on top of the sushi or mix it into the soy sauce? What’s your method?
I haven’t dared make sushi rolls at home yet — got to leave something for the restaurants to impress me with, right? – but I did make these avocado and Japanese smoked salmon rice bowl instead.
Think of this as a deconstructed sushi roll. I go the idea for these rice bowls after making my low carb sushi. You still get all of those delicious Japanese flavors but without all the required patience and coordination.
Cook up some rice and mix it up with the tamari, sesame oil and rice vinegar dressing. Have you smelled sesame oil before? It’s one of the best scents out there. Open up your bottle and breath in that toasty goodness.
Now if I had access to fresh sushi grade salmon I would have gladly used it, but I didn’t so I used smoked salmon instead — not a bad alternative if you ask me.
The avocados and cucumbers give this dish a nice fresh taste and you can’t skimp on the nori seaweed sheets.
Now there are seaweed sheets and nori snacks. I love both but am currently obsessed with the snacks. Have you tried these before? They come in nice little single serving packages that you can munch on like chips. You can find them at Whole Food’s and Trader Joe’s and maybe even the regular grocery stores and they’re addictive and so good. Way healthier than chips too!
What you’ve got here is a delicious avocado and Japanese smoked salmon rice bowl that comes together quick and is both gluten-free and dairy-free.
If you’re trying to go the low-carb route make this rice free low carb sushi recipe instead.
Dinner ready in under 30 minutes with this Japanese Salmon and Avocado Rice Bowl Recipe. All the flavors of a sushi roll but none of the fuss. Gluten Free and Dairy Free too.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 1 cup rice, cooked according to directions
- 1 avocado, thinly sliced
- Small package smoked salmon, sliced
- 3 small cucumbers, sliced into matchsticks
- 1/2 sheet nori seaweed , cut into thin strips
- 2 teaspoons sesame seeds
- For the Dressing:
- 2 tablespoons sesame oil
- 2 tablespoons gluten free tamari
- 1 tablespoon rice vinegar
- optional: pickled ginger and wasabi
- Cook rice in a rice cooker or on the stove top according to directions (I add 2 cups water to 1 cup rice, bring to a boil, reduce heat, cover and simmer until cooked).
- In a small bowl combine dressing ingredients. Mix.
- Combine cooked rice and dressing, and mix until combined. Split rice between three bowls.
- Top rice bowls with a third of the avocado, cucumber, salmon, nori and sesame seeds.
- Optional -- serve with pickled ginger and wasabi
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