Salmon Poke Bowl with Avocado and Cucumber
- Savory
- Asian
- Light
- No cook
Chilled cooked rice topped with silky salmon, creamy avocado and crisp cucumber, dressed in a ginger soy sauce. A light, no-cook bowl that comes together in minutes.
- Total
- 20 min
- Prep 20
- Serves
- 2
- Difficulty
- Easy
You'll practice: Dicing · Balancing with acid
Instructions
-
Grate the ginger finely into a small bowl and stir in the soy sauce and 1 tbsp cold water to make a loose dressing.
~3 min
The splash of water loosens the salty soy so it coats the fish evenly instead of pooling at the bottom of the bowl.
Balancing with acid Taste the dressing before it goes on: soy is salty, so add water or a little acid until it tastes bright rather than harsh.
-
Cut the salmon fillets into 2 cm cubes with a sharp knife on a clean board, keeping the fish cold until you assemble the bowls.
~5 min
Cold fish is firm, so a sharp knife glides through and gives clean cubes rather than ragged, crushed edges.
Keep the salmon in the fridge until the moment you cube it and assemble the bowls; cold fish holds its clean cut and stays fresh-tasting.
Dicing Chill the fish first and use a sharp knife with a single clean push-cut, not a sawing motion, so the cubes stay neat and the flesh isn't bruised.
-
Halve the cucumber lengthwise and slice into thin 3 mm half-moons. Halve, pit and peel the avocado, then slice it into 1 cm wedges.
~6 min
-
Divide the cooked rice between two serving bowls and spoon the salmon, cucumber and avocado over it in neat sections.
~3 min
-
Spoon the ginger soy dressing over the salmon and vegetables, then scatter the sesame seeds on top. Serve straight away while the fish is cold.
~3 min
Dressing at the last moment keeps the avocado from browning and the cucumber crisp, and the fish stays safely cold.
Toast the sesame seeds in a dry pan for 1 to 2 minutes until they smell nutty and pop lightly, then cool them before scattering, for a deeper aroma.
Balancing with acid Taste the dressing before it goes on: soy is salty, so add water or a little acid until it tastes bright rather than harsh.
