Poke Bowl with Cucumber
Why this recipe works
- Contrasting textures: Soft seasoned rice, silky salmon, crisp cucumber and creamy avocado make the bowl feel balanced rather than heavy.
- Clean acidity: Rice vinegar brightens the sushi rice and helps balance the richness of the salmon, sesame oil and avocado.
- Efficient preparation: Most of the active work happens while the rice cooks and rests, keeping the bowl practical for a fresh lunch or light dinner.
Get the most out of this recipe
Ingredient notes
- Use suitable salmon: Choose sashimi-grade salmon from a trusted supplier and keep it refrigerated until the bowl is ready to assemble.
- Pick firm avocado: A ripe but firm avocado holds its shape when diced and gives a creamy texture without turning the bowl mushy.
- Balance the rice: Fold the rice vinegar through gently and taste; the rice should be lightly seasoned, not sharp.
Timing notes
- Let the rice cool slightly: The rice should be warm rather than hot before serving, so it does not warm the salmon too much.
- Serve straight away: Poke bowls are at their best immediately after assembly, while the rice is warm, the fish is chilled and the vegetables are crisp.
Make-ahead tips
- Keep components separate: If preparing ahead, refrigerate the salmon and vegetables separately and cook fresh rice before serving.
- Best eaten the same day: Because the bowl uses raw salmon and avocado, it is not suited to long storage or freezing.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear, then drain well. Tip into a saucepan with 420 ml water and bring to the boil. Cover, reduce to a very low heat and cook for 12 minutes, then take off the heat and leave covered for 10 minutes.
- Fluff the rice into a bowl and drizzle over the rice vinegar. Fold gently to avoid crushing the grains, then let it cool slightly so it is warm, not hot. Meanwhile, dice the salmon into bite-sized cubes.
- In a mixing bowl, stir together the soy sauce and sesame oil, then add the salmon and toss to coat. Dice the cucumber and avocado, and thinly slice the spring onion. Keep the salmon chilled while you finish the prep.
- Divide the warm rice between two bowls and top with the cucumber and avocado. Spoon over the dressed salmon, then scatter with spring onion and sesame seeds. Serve straight away while the rice is warm and the fish is chilled.
Recipe notes
Tips
- For best results, use sashimi-grade salmon and keep it refrigerated right up until serving; if you are pregnant, elderly, immunocompromised, or serving young children, use cooked salmon instead.
- If your rice is still very hot, spread it out in a wide bowl for a couple of minutes so it cools quickly without drying out.
Substitutions
- Replace Salmon with smoked salmon for a ready-to-eat version; dice it and dress it lightly as it is already seasoned.
- Replace Rice vinegar with white wine vinegar for a slightly fruitier acidity.
Storage
- Refrigerate up to 1 days
- This is best eaten immediately. If needed, refrigerate the dressed salmon and prepared vegetables separately for up to 1 day; cook fresh rice when ready to serve.
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Recipe overview
- Servings: 2 bowls
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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