Name: Salmon Nori Rice Bowl with Avocado and Cucumber
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups cooked rice (jasmine or sushi rice); 10 oz salmon fillet (cooked and flaked); 1 avocado (sliced); 1/2 English cucumber (thinly sliced); 2 green onions (sliced); 2 nori sheets (cut into strips); 1 tsp sesame seeds (to top); 2 tbsp soy sauce (low-sodium preferred); 1 tsp toasted sesame oil; 1 tsp rice vinegar (or lime juice); 1 tsp honey (optional); 1 tsp sriracha (optional for heat)

This Salmon Nori Rice Bowl is how I get “sushi vibes” without rolling anything. It’s fresh, satisfying, and easy to customize. I use flaked salmon, warm rice, cucumber, avocado, and crispy nori strips, then finish with a quick soy-sesame drizzle. It tastes like a sushi bowl you’d buy at a trendy spot, but it’s simple enough for a weekday lunch.

I especially love this recipe for leftover salmon. If I have cooked salmon from dinner, this bowl takes less than 10 minutes to assemble. If I’m cooking salmon fresh, it still works because salmon cooks quickly and the rest is just chopping.

Why I love this bowl

Balanced and filling without feeling heavy
Fast if salmon is already cooked
Customizable based on what I have
Meal-prep friendly (with a couple tricks)

Ingredient notes

Salmon: Leftover baked or pan-seared salmon is ideal. Canned salmon works too.
Rice: Sushi rice is great, but jasmine or brown rice works.
Cucumber: Thin slices give that sushi crunch.
Avocado: Adds creamy richness.
Nori: Add it last so it stays crisp.
Sauce: Soy + sesame oil + rice vinegar = magic.

Step-by-step method

Cook or warm rice.
Flake salmon into bite-size pieces.
Slice cucumber and avocado.
Mix sauce (soy, sesame oil, vinegar; optional honey and sriracha).
Assemble bowl and add nori last.

Meal prep tips (so it stays good)

Keep sauce separate and drizzle before eating.
Keep nori separate so it stays crisp.
Store avocado whole and slice fresh if possible.

Variations

Spicy salmon bowl: Add sriracha + a little mayo (optional)
Extra veggies: Add carrots, edamame, or shredded cabbage
Low-carb: Use cauliflower rice
Different protein: Tuna, shrimp, tofu

What I serve with it

Miso soup or a simple side salad
Extra cucumber or pickled ginger
Sesame seeds and green onions

Storage

Best eaten fresh, but components store 2–3 days.
Sauce and nori should be stored separately.

FAQ

Can I use canned salmon?
Yes—drain well and season lightly.

Can I make it gluten-free?
Use tamari instead of soy sauce.

What if I don’t have rice vinegar?
Lime juice works.

Salmon Nori Rice Bowl with Avocado and Cucumber

A sushi-inspired salmon nori bowl with avocado, cucumber, and a quick soy-sesame drizzle—healthy, satisfying, and easy.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 bowls

Course: Healthy

Cuisine: Japanese-inspired

Calories: 620

Ingredients Equipment Method Notes

Ingredients

Bowl

2 cups cooked rice jasmine or sushi rice
10 oz salmon fillet cooked and flaked
1 avocado sliced
1/2 English cucumber thinly sliced
2 green onions sliced
2 nori sheets cut into strips
1 tsp sesame seeds to top

Soy-Sesame Drizzle

2 tbsp soy sauce low-sodium preferred
1 tsp toasted sesame oil
1 tsp rice vinegar or lime juice
1 tsp honey optional
1 tsp sriracha optional for heat

Equipment

Skillet
Small bowl
Knife

Method

Cook salmon (or use leftover cooked salmon) and flake into bite-size pieces.
Whisk soy sauce, sesame oil, rice vinegar, honey (optional), and sriracha (optional).
Divide rice between bowls. Top with salmon, avocado, cucumber, and green onions.
Drizzle with sauce, then add nori strips and sesame seeds. Serve immediately.

Notes

Tip: Add nori right before eating so it stays crisp.

Meal prep: Keep sauce separate and assemble fresh.

Shortcut: Canned salmon works in a pinch.