Salmon & Sushi Rice Bowls with Avocado & Spicy Mayo
Chef Favorites

Salmon & Sushi Rice Bowls

with Avocado & Spicy Mayo

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This dish highlights a bevy of toppings for delicious contrast in every bite: flaky salmon dressed with citrusy ponzu, avocado, and soy-marinated peppers and cucumbers all come together with a zesty sauce of mayo and sambal oelek.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Salmon & Sushi Rice Bowls with Avocado & Spicy Mayo
Title
  • 4 Skin-On Salmon Fillets
  • 1 cup Sushi Rice
  • 1 Avocado
  • 2 Tbsps Mirin (Salted Cooking Wine)
  • ¼ cup Mayonnaise
  • 1 Tbsp Sambal Oelek
  • 2 Persian Cucumbers
  • 1 Tbsp Rice Vinegar
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Sugar
  • 1 tsp Furikake
  • 2 Bell Peppers
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin.

Cook the fish
2 Cook the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Transfer to a large bowl.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice. Medium dice the cucumbers. In a large bowl, whisk together the sugar and soy glaze. Add the sliced peppers and diced cucumbers; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice; place in a separate bowl. Add the furikake and vinegar; season with salt and pepper. Toss to coat. In a separate bowl, whisk together the mayonnaise, 1 tablespoon of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Finish the fish & serve your dish
4 Finish the fish & serve your dish

When cool enough to handle, remove the skin from the cooked fish. Using two forks, flake the fish into large pieces. Add the ponzu sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished fish, seasoned avocado, marinated vegetables, and spicy mayo. Enjoy!

Tips from Home Chefs

Salmon & Sushi Rice Bowls

Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin.

2 Cook the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Transfer to a large bowl.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the fish
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice. Medium dice the cucumbers. In a large bowl, whisk together the sugar and soy glaze. Add the sliced peppers and diced cucumbers; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice; place in a separate bowl. Add the furikake and vinegar; season with salt and pepper. Toss to coat. In a separate bowl, whisk together the mayonnaise, 1 tablespoon of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

4 Finish the fish & serve your dish

When cool enough to handle, remove the skin from the cooked fish. Using two forks, flake the fish into large pieces. Add the ponzu sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished fish, seasoned avocado, marinated vegetables, and spicy mayo. Enjoy!

Finish the fish & serve your dish
Browse Steps
1 of 4