Salmon chirashi bowl

A fresh Japanese bowl: vinegared rice topped with raw salmon, avocado, cucumber and sesame seeds. High in protein and omega-3, colourful and light, it is a healthy, refined lunch.

Preparation: 20 min  |  Cooking: 15 min  |  Servings: 2  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 577 kcal · 35 g protein · 35 g carbohydrate · 34 g fat

Ingredients

• 250 g very fresh salmon
• 150 g sushi rice
• 1 avocado
• 1/2 cucumber
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sesame seeds

Method

1. Cook the rice and season it with the rice vinegar.
2. Cut the raw salmon into cubes or slices.
3. Slice the avocado and cucumber.
4. Serve the rice topped with the garnishes, sesame seeds and soy sauce.

Nutritional benefits

Raw salmon provides protein and omega-3, which are good for the heart and cholesterol, the avocado adds healthy fats, and the rice supplies carbohydrate. A complete, fresh and colourful Japanese bowl. For safety, use extra-fresh (sushi-grade) salmon that has been frozen beforehand. Naturally dairy-free.

Variations and substitutions

• With tuna or a mix of fish.
• With marinated salmon (soy and sesame sauce).
• With edamame and radishes.
• With brown rice.

Storage and making ahead

Enjoy straight away; raw fish should be eaten the same day.

💡 Good to know

For raw fish, choose extra-fresh fish that has been frozen for 24 hours beforehand: this is the safety rule.

Read also

Discover more high-protein recipes · cholesterol-friendly recipes · healthy & balanced recipes · dairy-free recipes.

Foods in this recipe: salmon · sushi rice · avocado · cucumber · vinegar.

You might also like these recipes: Teriyaki salmon with rice and broccoli · Salmon and edamame Buddha bowl · Salmon and vegetable skewers.