Spicy Salmon Avocado Bowl

The short answer: This salmon avocado bowl is an 8-minute, no-cook dinner with about 28g of protein. Mix wild salmon with a spicy chili lime mayo made with avocado oil, then pile it over rice with avocado, cucumber, scallion and sesame.

You want sushi, but you’re too tired to go out and you don’t want the price tag. This bowl tastes like a spicy salmon roll and comes together from your pantry.

It’s one of the meals from our guide to what to eat when you’re too tired to cook, and it’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.

Why this salmon avocado bowl works on tired nights

• Wild canned salmon is ready to eat. No cooking and plenty of protein.
• The mayo is clean. We use one made with 100% avocado oil.
• Avocado makes it creamy. Plus healthy fats that keep you satisfied.
• It’s fast and cheap. Far less than sushi takeout.

Salmon is one of the richest food sources of omega-3 fats. The Harvard Nutrition Source on fish explains why it’s worth eating twice a week.

The flavor: what makes it taste so good

Everything hinges on the spicy mayo. Avocado oil mayo, fresh garlic, lime and chili paste make it creamy, hot and bright. Then rice vinegar on the rice and toasted sesame seal the deal.

• Chili paste or sriracha whisked into avocado oil mayo
• Fresh garlic and lime juice
• Seasoned rice with rice vinegar
• Scallions, toasted sesame and nori strips
• A few drops of coconut aminos

What you need

Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.

• Spicy salmon: wild salmon, avocado oil mayonnaise, chili paste or sriracha, garlic clove, lime, coconut aminos
• Bowl: cooked white or brown rice, rice vinegar, ripe avocado, Persian cucumber, scallions, toasted sesame seeds, nori

Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.

How to make salmon avocado bowl

First, season the rice with rice vinegar and warm it in a skillet. Next, mix the salmon with the spicy mayo. Then slice the avocado and cucumber and build your bowl. The full recipe card is below.

Spicy Salmon Avocado Bowl

Wild salmon in spicy chili lime avocado oil mayo over seasoned rice with avocado and cucumber.

8minutes

30gprotein

610calories

2servings

Servings

1x2x3x

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Ingredients Uncheck all

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Spicy salmon

• 2 cans (6 oz) wild salmon drained
• 3 tbsp avocado oil mayonnaise
• 1-2 tsp chili paste or sriracha
• 1 garlic clove grated
• 1/2 lime juiced
• 1 tsp coconut aminos

Bowl

• 2 cups cooked white or brown rice cooked ahead
• 1 tbsp rice vinegar
• 1 ripe avocado sliced
• 1 Persian cucumber thinly sliced
• 2 scallions sliced
• 1 tsp toasted sesame seeds
• 1 sheet nori cut in strips

Instructions

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1. Warm the rice in a skillet with a splash of water, then stir in the rice vinegar. Divide between two bowls.
2. Mix the salmon with the mayo, chili paste, garlic, lime juice and coconut aminos, flaking it with a fork.
3. Top the rice with the spicy salmon, avocado and cucumber.
4. Finish with scallions, sesame seeds and nori strips.

Calories 610 Protein 30g Carbohydrates 52g Fat 31g Fiber 7g per serving, estimated

Serving ideas

Serve it right away while it’s hot and fresh. Then add a simple side of sliced fruit, a handful of greens with lemon and olive oil, or a few olives and pickles for extra crunch.

Nutrition at a glance: each serving has about 610 calories, 30g protein, 52g carbs and 7g fiber. Numbers are estimates and change with your exact ingredients.

Swaps and variations

• Use leftover baked salmon or wild tuna instead.
• Swap rice for cauliflower rice or mixed greens.
• Add mango for a sweet and spicy bowl.
• Top with a jammy egg for extra protein.

Make-ahead and storage tips

The spicy salmon mix keeps for 2 days in the fridge. Slice the avocado fresh each time so your salmon avocado bowl doesn’t turn brown.

Frequently asked questions

Save this one for your next long day. Want more? Try our lemon garlic tuna white bean salad next.

Reviewed for accuracy by a Licensed Practical Nurse with 17 years of clinical experience. This article is for general information and is not medical or nutrition advice.