Seafood that 1% heavier than the average seafood meal.
Lightness2/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Seafood lovers
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
770
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Japanese
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
2 each Skin-On Salmon Fillets
½ cup Sushi Rice
1 each Avocado
1 each Persian Cucumbers
3 oz Radishes
1 tbsp Sesame Oil
1 tsp Black & White Sesame Seeds
1 tbsp Seasoned Black Vinegar
2 tbsp Mayonnaise
1 tbsp Sambal Oelek
How to make it
1
Rinse and drain the rice. Combine with a big pinch of salt and 3/4 cup water (1 1/2 cups for 4 servings) in a medium pot. Bring to a boil, reduce to low, cover, and cook undisturbed 15-17 minutes until absorbed. Fluff with a fork.
2
Rinse and dry all produce. Halve and pit the avocado(s); scoop out and thinly slice. Season with salt and pepper. Halve the radishes lengthwise and thinly slice. Halve the cucumbers lengthwise and thinly slice. In a bowl, combine the radishes, cucumbers, sesame oil, and vinegar; season and set aside to marinate at least 10 minutes. In a separate bowl, combine the mayonnaise and as much sambal oelek as you like.
3
Pat the fish dry and season both sides with salt and pepper. Heat a drizzle of olive oil in a nonstick pan over medium. Add skin-side up. Loosely tent with foil and cook 3-5 minutes until lightly browned. Flip and cook 2-4 minutes until browned and cooked through. USDA minimum: 145°F for fish. Transfer to a bowl. When cool enough, remove the skin and flake into large pieces. Serve the rice topped with the flaked fish, marinated vegetables (including any liquid), and seasoned avocado. Drizzle with the spicy mayo and finish with sesame seeds.
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Blue Apron puts Salmon & Sushi Rice Bowls with with Avocado & Spicy Mayo on the menu as a Seafood dish that holds up on a weeknight without asking much of the cook.
Sushi is a traditional Japanese dish made with vinegared rice, typically seasoned with sugar and salt, and combined with a variety of ingredients, such as seafood, vegetables, or meat; raw seafood is the most common, although some may be cooked. While sushi has numerous styles and presentations, the current defining component is the vinegared rice, also known as shari (しゃり), or sumeshi (酢飯). [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 24 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Rinse and drain the rice. Combine with a big pinch of salt and 3/4 cup water (1 1/2 cups for 4 servings) in a medium pot. Bring to a boil, reduce to low, cover, and cook undisturbed 15-17 minutes until absorbed. Fluff with a fork.
Rinse and dry all produce. Halve and pit the avocado(s); scoop out and thinly slice. Season with salt and pepper. Halve the radishes lengthwise and thinly slice. Halve the cucumbers lengthwise and thinly slice. In a bowl, combine the radishes, cucumbers, sesame oil, and vinegar; season and set aside to marinate at least 10 minutes. In a separate bowl, combine the mayonnaise and as much sambal oelek as you like.
Pat the fish dry and season both sides with salt and pepper. Heat a drizzle of olive oil in a nonstick pan over medium. Add skin-side up. Loosely tent with foil and cook 3-5 minutes until lightly browned. Flip and cook 2-4 minutes until browned and cooked through. USDA minimum: 145°F for fish. Transfer to a bowl. When cool enough, remove the skin and flake into large pieces. Serve the rice topped with the flaked fish, marinated vegetables (including any liquid), and seasoned avocado. Drizzle with the spicy mayo and finish with sesame seeds.
Which meal service offers Salmon & Sushi Rice Bowls?
Salmon & Sushi Rice Bowls is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Salmon & Sushi Rice Bowls japanese?
Salmon & Sushi Rice Bowls is tagged as Japanese on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Salmon & Sushi Rice Bowls take to prepare?
Salmon & Sushi Rice Bowls is made in 3 steps. Estimated active time is about 24 minutes based on the recipe instructions.
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