Try these salmon and avocado rice bowls, then check out our aubergine teriyaki bowls, salmon poke bowl and more of our best bowl food recipes here.


  • 250g pouch wholegrain basmati rice
  • 3 spring onions, sliced
  • 1 tbsp mixed sesame seeds
  • 150g hot-smoked salmon, cold-smoked salmon or sushi-grade raw salmon
  • 150g frozen shelled edamame, defrosted
  • ½ cucumber, deseeded and cut into small cubes
  • 1 ripe avocado, chopped
  • 1 nori sheets, snipped


  • 1 tbsp white miso
  • 1 tbsp rice vinegar
  • 2 tbsp tamari or soy sauce
  • 2 tsp runny honey or maple syrup


  • STEP 1

    Whisk together the dressing ingredients in a small bowl. Break up the rice in another bowl, pour over a third of the dressing, half the spring onions and half the sesame seeds. Toss well and divide between two bowls.

  • STEP 2

    Either remove the skin and any bones from the hot-smoked salmon, separate the slivers of cold-smoked salmon or chop the raw salmon into small cubes, and arrange over the top of the rice. Add piles of edamame, cucumber and avocado to the bowls. Scatter with the remaining spring onions and sesame seeds, and add the nori. Spoon over the remaining dressing to serve.

We have plenty more great bowl food recipes over here

Teriyaki Aubergine Bowls with Radishes and Chopsticks


Anna Glover profile
Anna GloverSenior food editor

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