Quick Salmon Rice Bowl with Avocado

 Quick Salmon Rice Bowl with Avocado
Indulge in the delightful flavors of our Quick Salmon Rice Bowl with Avocado. This easy-to-follow recipe brings together the richness of pan-seared salmon, the creaminess of ripe avocado, and the vibrant notes of pickled red onions.


  • 1 portion Norwegian Atlantic Salmon , defrosted
  • 1/2 avocado, pitted, peeled, and sliced
  • pickled red onions, to taste
  • togarashi, to taste
  • toasted seaweed sheets (optional)
  • salt, to taste
  • 1 tbsp canola or sunflower oil, for cooking
  • ¾ cup your favorite short-grain rice, cooked according to package directions


Heat a pan over medium-high heat. Add the oil. Pat the salmon dry with paper towel and season with salt. When the oil starts to shimmer, add the salmon to the pan skin side down. Cook the salmon for 3-4 minutes, then use tongs to flip and cook for another 2 minutes. Place rice in the bottom of a dinner bowl. Place cooked salmon and avocado side by side on top of the rice. Top with pickled red onions. Sprinkle generously with togarashi and add sliced toasted seaweed, if desired. Enjoy immediately.

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