If you’re craving a bowl that’s as visually stunning as it is craveable, the Sashimi Rice Bowl with Avocado & Kimchi promises a burst of freshness, spice, and silkiness in every bite. Think tender slices of sashimi-grade salmon, creamy avocado, zingy kimchi, and a jammy fried egg, all nestled atop fluffy sushi rice. This fusion bowl captures the magic of Japanese and Korean flavors, making it a restaurant-class dinner you can whip up in your own kitchen.

Sashimi Rice Bowl with Avocado & Kimchi Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Sashimi Rice Bowl with Avocado & Kimchi brings something special, whether it’s the lush texture, a zing of flavor, or an eye-catching color. Let’s break down what you’ll need to make this bowl shine.

Sushi rice: The subtly seasoned base is essential for holding all the flavors together and providing that irresistible chewiness.
Sashimi-grade salmon: Choose the freshest cut you can find for clean, melt-in-your-mouth flavor—don’t skip the “sashimi-grade” label!
Avocado: Creamy and rich, avocado balances the bright and bold elements in the bowl.
Kimchi: Chopped kimchi adds a lively tang and a little heat—it’s a game-changer for flavor contrast.
Corn kernels: Sweet corn (fresh or canned) gives juicy pops of sweetness and a sunny color punch.
Eggs: A perfectly fried egg with a runny yolk crowns the bowl and ties everything together.
Sesame oil: Used for frying and finishing, it imparts a gentle, nutty aroma that hints at luxury.
Soy sauce: Just a drizzle brings salt and umami to your bowl—taste before adding more!
Rice vinegar: Brightens the rice seasoning and keeps the flavors lively and balanced.
Sesame seeds (toasted): A sprinkle of these brings nutty crunch and a lovely finishing touch.
Green onions: Thinly sliced for a burst of freshness and a bit of color.
Chili oil or sriracha (optional): Add a punch of heat to make your Sashimi Rice Bowl with Avocado & Kimchi truly pop.

How to Make Sashimi Rice Bowl with Avocado & Kimchi

Step 1: Prepare the Sushi Rice

Start with quality sushi rice, cooked according to the package instructions. While the rice is hot, gently fold in a splash of rice vinegar, a pinch of sugar, and salt to taste. This mild seasoning creates a tender canvas for your toppings. Keep the rice warm and covered so it stays fluffy and moist as you prep the rest.

Step 2: Fry the Eggs

In a nonstick pan, heat the sesame oil over medium heat until shimmering. Crack in your eggs and let them sizzle—cook just until the whites are set but the yolks are gleaming and runny. For a restaurant-style look, aim for those beautiful crispy edges. As soon as they’re ready, slip them out of the pan so the yolks stay soft and luscious.

Step 3: Assemble the Bowls

Spoon the still-warm sushi rice into two serving bowls. Fan out the salmon and avocado slices on one side. Nestle in the chopped kimchi and scatter over the sweet corn for color. The vibrant arrangement is half the fun with a Sashimi Rice Bowl with Avocado & Kimchi—make it inviting!

Step 4: Finish & Serve

Carefully set a fried egg in the center of each bowl. Drizzle with soy sauce, then shower with toasted sesame seeds and plenty of green onions for a punch of freshness. If a little heat is your thing, finish with chili oil or sriracha. The flavors and textures meld beautifully, making every bite exciting. Dive in while everything is still warm and the yolk is temptingly runny!

How to Serve Sashimi Rice Bowl with Avocado & Kimchi

Garnishes

Garnishes aren’t just a finishing touch—they add layers of flavor and personality. Sprinkle on extra sesame seeds for crunch or thinly sliced green onions for zing. A touch of nori strips or microgreens can also make your Sashimi Rice Bowl with Avocado & Kimchi look (and taste) even more special.

Side Dishes

This bowl is hearty on its own, but a crisp cucumber salad, a side of miso soup, or even quick-pickled daikon radish rounds out the meal beautifully. For a quick, restaurant-style feast, add some steamed edamame or a tray of Japanese pickles.

Creative Ways to Present

The Sashimi Rice Bowl with Avocado & Kimchi looks stunning in lacquered bowls or deep ceramic dishes. For a fun twist, serve the components family-style and let everyone assemble their own bowl. If you’re feeding kids or picky eaters, try layering the rice and toppings in mason jars for a portable, playful lunch.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, store the rice, sashimi, and fresh toppings separately in airtight containers in the refrigerator. Keeping everything distinct helps preserve their textures and freshness. Eat the sashimi within 24 hours for peak quality—seafood is always best enjoyed at its freshest in your Sashimi Rice Bowl with Avocado & Kimchi.

Freezing

Freezing isn’t recommended for this dish, since both avocado and sashimi-grade salmon lose their signature texture once thawed. Sushi rice can technically be frozen, but it won’t have the same bounce when reheated. For safety and flavor, make just what you’ll enjoy right away.

Reheating

If you need to reheat leftover rice, spritz it with a little water and microwave covered until hot and fluffy. The fried egg and cool toppings should ideally be enjoyed fresh, but if assembling leftovers, let all components come to room temperature for the best experience. Never reheat sashimi salmon; simply use fresh slices for the next round of your Sashimi Rice Bowl with Avocado & Kimchi.

FAQs

Can I use another type of fish besides salmon?

Absolutely! Tuna, yellowtail, or even a mix of sashimi-grade fish all work beautifully. Just be sure they’re labeled “sashimi-grade” for both flavor and food safety in your Sashimi Rice Bowl with Avocado & Kimchi.

What can I use instead of kimchi?

If kimchi isn’t your thing or you want a milder kick, try pickled ginger, quick-pickled cucumbers, or even spicy radish. The key is balancing zing with freshness!

How do I know if my fish is sashimi-grade?

Look for fish specifically designated as “sashimi” or “sushi-grade” at your fishmonger or Asian grocery. When in doubt, ask the staff—freshness is paramount for raw applications like Sashimi Rice Bowl with Avocado & Kimchi.

Is it possible to make this bowl vegetarian?

Definitely! Swap the fish for slices of marinated tofu or extra avocado. Add more veggies like cucumber, carrot, and pickled daikon to keep the bowl exciting and satisfying.

Can I prepare parts of the bowl ahead of time?

You can cook and season the rice in advance and prep your garnishes and veggies. But slice the sashimi and avocado just before serving your Sashimi Rice Bowl with Avocado & Kimchi to keep everything at its absolute best.

Final Thoughts

If you love dishes where every bite brings something new, you simply have to try the Sashimi Rice Bowl with Avocado & Kimchi. It’s impressive yet easy, and always leaves everyone at the table happy and full. Give it a try—you might just find yourself craving it on repeat!

Sashimi Rice Bowl with Avocado & Kimchi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 18 reviews

Author: Elina
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 servings
Category: Main Course
Method: Pan-Frying
Cuisine: Asian Fusion
Diet: Vegan

Print Recipe

Description

This colorful rice bowl combines silky fresh sashimi-grade salmon, creamy avocado, tangy kimchi, and a perfectly fried egg for a fusion dish that’s both refreshing and satisfying. Bursting with texture and flavor, it’s a healthy meal that feels like a restaurant-quality treat—right at home.

Ingredients

Rice:

2 cups cooked sushi rice (seasoned with rice vinegar, sugar, and salt)

Sashimi-grade Salmon:

6-8 oz, sliced

Avocado:

1 ripe, sliced

Kimchi:

1/2 cup, chopped

Corn Kernels:

1/2 cup (fresh or canned)

Eggs:

Sesame oil:

1 tbsp

Soy sauce:

1 tsp

Rice vinegar: