Spicy Salmon and Avocado Rice Bowl
Onsen Egg

A buttery, vibrant bowl of cubed salmon marinated in spicy mayo and wasabi, served over creamy mashed avocado and topped with a silky, slow-cooked onsen egg.

Ingredients

• 250 g sashimi-grade salmon fillet
• 1 whole ripe avocado
• 1 tsp lemon juice
• 1 tbsp mayonnaise
• 1 tbsp Thai red chili sauce
• 1 tsp wasabi paste
• 1 tsp soy sauce
• 1 tbsp orange fish roe (tobiko or masago)
• 2 large eggs
• 1 bowl steamed white rice
• to taste shredded dried seaweed (nori)
• to taste black sesame seeds
• to taste sea salt and black pepper

Instructions

1. 1Slice the salmon into cubes

   

   Place the fresh salmon fillet on a clean wooden cutting board. Using a sharp knife, slice the fish into thick, even cubes. Aim for uniform bite-sized pieces to ensure a consistent texture throughout the bowl.

   Tip: For cleaner cuts, pat the salmon dry with a paper towel and ensure your knife is very sharp before you begin slicing.
2. 2Prepare the avocado

   

   Halve a ripe avocado and remove the pit. Carefully scoop the bright green flesh out of the skin using your hands or a spoon, placing the pieces into a small mixing bowl.

   Tip: To easily remove the pit, strike it gently with the heel of a knife, twist, and lift it out.
3. 3Season the avocado chunks

   

   Squeeze fresh lemon juice over the avocado pieces in the bowl. The acidity enhances the flavor and prevents the fruit from turning brown. Add a sprinkle of sea salt and freshly cracked black pepper for seasoning.

   Tip: If you do not have lemon, lime juice works just as well to provide that necessary acidity and brightness.
4. 4Mash to a smooth consistency

   

   Use a mashing tool or the back of a fork to crush the seasoned avocado. Work the mixture until it becomes a thick, creamy, and relatively smooth paste, ready to be spread over the rice.

   Tip: Leave a few small chunks if you prefer a bit of texture, or mash thoroughly for a completely velvety finish.
5. 5Combine the spicy dressing

   

   In a separate bowl, whisk together the mayonnaise, Thai red chili sauce, wasabi, and soy sauce. This creates a creamy, spicy base that will glaze the salmon cubes evenly.

   Tip: Mix gently to avoid breaking the salmon cubes while ensuring every piece is evenly coated in the creamy sauce.
6. 6Add the fish roe

   

   Incorporate a generous spoonful of orange fish roe into the salmon mixture. The roe adds a delicate salty pop and a professional touch to the final dish.

   Tip: Keep the fish roe chilled until the very moment you add it to the salmon to maintain its freshness and texture.
7. 7Marinate the salmon

   

   Gently toss the salmon cubes with the prepared spicy sauce and a portion of the fish roe. Let the mixture sit for a few minutes while you assemble the base, allowing the flavors to penetrate the fish.

   Tip: If you prefer a cleaner flavor, you can reduce the mayonnaise and add a splash of sesame oil instead.
8. 8Measure water for the eggs

   

   Pour three bowls of fresh water into a stainless steel pot. Place the pot on the stove and bring the water to a rolling boil. This specific ratio of water is necessary to achieve the perfect onsen egg temperature.

   Tip: Use the same bowl to measure all the water portions to maintain a consistent temperature ratio.
9. 9Prepare the onsen eggs

   

   Once the water boils, turn off the heat and add one bowl of cold water to the pot to lower the temperature slightly. Gently lower two white eggs into the water, cover with a lid, and let them sit undisturbed for 10 minutes.

   Tip: Make sure the eggs are at room temperature before adding them to the water to prevent the shells from cracking.
10. 10Shock the eggs in ice water

    

    After 10 minutes, use a strainer to carefully lift the eggs out of the hot water. Immediately transfer them into a bowl filled with ice and cold water, allowing them to soak for two minutes to stop the cooking process and firm up the whites.

    Tip: Chilling the eggs makes them easier to handle and ensures the yolk remains perfectly custardy.
11. 11Layer the avocado over rice

    

    Fill your serving bowl with warm steamed rice. Take the seasoned mashed avocado and spread it in a smooth, even layer across the top, creating a creamy barrier between the rice and the fish.

    Tip: Ensure the avocado is mashed until smooth to create a creamy texture that complements the rice.
12. 12Assemble the salmon bowl

    

    Carefully spoon the marinated salmon cubes over the layer of avocado. Arrange the pieces so they cover the center of the bowl, creating a vibrant and appetizing stack on top of the green base.

    Tip: Distribute the salmon evenly so every bite of the bowl contains a balance of all the ingredients.
13. 13Add the onsen egg

    

    Carefully crack the prepared onsen egg into the center of the bowl. The custard-like yolk will act as a rich, natural sauce when broken, binding the spicy salmon and avocado together.

    Tip: To master the onsen egg, use the residual heat method: turn off the heat once water boils, add one bowl of cold water to three bowls of hot water, and let the eggs steep covered for exactly 10 minutes.
14. 14Garnish with seaweed and sesame

    

    Sprinkle a handful of shredded dried seaweed and black sesame seeds over the dish. These garnishes provide a subtle oceanic saltiness and a pleasant crunch that balances the richness of the avocado and fish.

    Tip: For the best flavor, use roasted and seasoned seaweed (nori) and slightly toast your sesame seeds in a dry pan before serving to intensify their aroma.

Storage & Freshness

Burn It Off

Frequently Asked Questions