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September 17 2019

Avocado & Salmon Sushi Bowls

These healthy avocado and salmon sushi bowls are a synch to make and would make a great work lunch too.

If you prefer your salmon cooked, marinate (combine 50ml sake, 1T grated ginger, 2t honey and 50ml soy sauce) and bake for 8 minutes at 250C – rest for a couple of minutes, remove the skin and then flake and divide amongst your bowls.

The bowls can be adapted according to taste – try adding edamame, cucumber or roasted seaweed.

Avocado & Salmon Sushi Bowl | Buy avocados online NZ

Avocado & Salmon Sushi Bowls

300g sushi rice
2 Tbsp rice vinegar
1 Tbsp sugar
1/2 Tbspn salt
1 X 350g skinless salmon fillet
2 avocados, skin and stones removed and thinly sliced on an angle
1 lemon
4 tsp pickled ginger
2 spring onions, thinly sliced on an angle
wasabi to taste
4 tsp toasted sesame seeds (black and white if possible)
1 red chilli, deseeded and thinly sliced
small handful coriander leaves

Rinse the rice by placing it in a sieve under the tap – once the water runs clear, shake off the excess water and put in a large pan with 400ml water. Bring to the boil, turn the heat down, cover and cook for 10-12 minutes until the rice is almost cooked. Remove from the heat and leave covered for 10 minutes.

Thinly slice the salmon on an angle and arrange on a plate with the avocado. Drizzle with soy and lemon juice, cover and refrigerate for 10 minutes.

Tip the juices from the salmon and avocado into the rice, add the sugar, salt and rice vinegar, and mix evenly.

Divide the rice between the bowls and arrange the salmon, avocado and other ingredients on top.


Dreamy, creamy, smooth avocados are a “can’t live without,” in our books.   

That’s why we offer two different varieties - Hass and Reed avocados - so we can extend our avocado eating season as long as possible!

Hass avocados are the most common commercial variety in New Zealand, and for good reason. They have a lovely, silky, creamy texture. Green and hard when unripe, they slowly turn a dark green/black colour and soften when they are ready to eat.

Reed avocados are among the largest of the avocado varieties. They have a smooth buttery avocado texture and taste. Reed avocados remain green, even when they are ripe. To check for ripeness gently press the stem and if it depresses, it’s ripe! Don’t leave it until the whole fruit feels soft - by then it’ll be overripe.


click here for more delicious avocado recipes