Salmon Avocado Poke Bowl

the first time i had a salmon avocado poke bowl, it wasn’t even in hawaii. it was in my tiny apartment kitchen, on a soft summer night when the windows stayed open and the rice steamed up the glass. there was jazz – or maybe just the sound of the fan kicking awkwardly. i remember the smell, though. toasted sesame, cool clean fish, a faint citrus thing i added last minute (probably not traditional – but oh well). it was simple and bright and felt like eating sunshine in a bowl.

Why You’ll Crave It

• That perfect mix of creamy avocado and melt-in-your-mouth salmon is just… kind of dreamy.
• Fresh flavors + satisfying textures. Cool, crisp veggies meet tender rice and silky fish.
• It’s surprisingly peaceful to make – it doesn’t feel like cooking, really. More like arranging something lovely.
• Tiny bit customizable. A dash more soy, a little chili oil, pickled ginger… it all works.
• Feels like a restaurant treat – but honestly, it’s just you, your kitchen, and 20 very calm minutes.

The first time I made this bowl, I ate it sitting on the floor by the coffee table, and somehow that made it even better.

What You’ll Need

• Sushi rice: 200 g, sticky and soft with just a touch of vinegar sharpness
• Fresh salmon: 200 g, sashimi-grade, cubed small – cold is key
• Ripe avocado: 1, buttery and yielding, sliced or cubed, whatever your vibe
• Cucumber: 1, thin-sliced for crisp crunch (I keep the peel on!)
• Radish: 4, sliced whisper thin – peppery and pretty
• Spring onions: 2, chopped finely – just the green bits if you want it milder
• Seaweed salad: 100 g, slippery, sweet, umami – happiness in a tangle
• Soy sauce: 3 tbsp, salty and deep
• Rice vinegar: 2 tbsp, to mix into rice (subtle zing!)
• Sesame oil: 1 tbsp, nutty and rich – don’t skip it
• Sesame seeds: a sprinkle, white or black – both if you’re indecisive
• Salt: a small pinch — mostly for the rice

Easy How-To

Cook the Rice

First, rinse the rice till the water runs clear – feels soothing, really. Then cook it however you usually do (I use a rice cooker, bless it). When it’s done, gently fold in a splash of rice vinegar and a pinch of salt. Let it cool slightly – warm, not hot, is the sweet spot.

Prep the Salmon

If you’re using sushi-grade raw salmon, cut it into little cubes – not too small, think bite-sized but elegant. Keep it chilled til the very end. (If you ever had a less-than-fresh fish experience, you know… cold matters.)

Slice and Dice the Veg

While the rice does its thing, slice up your avocado, cucumber, radish, and green onion. Take your time here – the beauty of the bowl is in the calm prep, I think. The colors start to pop and it smells garden-fresh.

Sauce Mix

Stir together the soy sauce, sesame oil, and if you like, a dash of lime or even a touch of honey. I never measure exactly… you’ll know when it tastes good. It should feel balanced and bright.

Assemble the Bowl

Scoop a bed of rice into your bowl – not too much – then add your salmon, avocado, veggies, and the seaweed salad in neat little pockets. Or messy ones. It’s your bowl.

Drizzle and Sprinkle

Finish with a pour of your sauce, and scatter sesame seeds on top. Honestly, I add more than I should. That crunch…

Serve Right Away

This isn’t a meal that likes to wait. Sit down, breathe, and enjoy each bite slowly. Something about it makes the world quieter.

Good to Know

• If you’re nervous about raw fish, smoked salmon works – different vibe, still delicious.
• Chopsticks slow you down in the best way… I eat less and notice more.
• For a little heat, chili crisp is magic. Just a dab though – it creeps up on you.

Serving Ideas

• Serve with miso soup and pickled ginger on the side for a sweet little lunch set moment.

Top Tricks

• Always chill the fish until the very last second – your texture will thank you.

Frequently Asked Questions

Can I prep the salmon avocado poke bowl the night before?

You can prep ingredients ahead (rice, veggie chopping, sauce), but don’t slice the avocado or cut the fish til just before serving – freshness really makes this dish.

What if I can’t find sushi-grade salmon?

Not a problem – go with smoked salmon or even lightly poached salmon. Or for a fun twist, marinated tofu is great too.

Can I use brown rice instead?

Yes, absolutely! The texture will be slightly different – a bit nuttier, chewier – but still wonderful. Quinoa also works, though it’s a departure.

Can kids eat this?

Totally – just maybe skip any spicy sauce, and slice things smaller for little hands. You might be surprised how much they like building their own bowls.