This Vibrant Salmon Poke Bowl Is Your New Ultimate Summer Meal

Looking to break out of a boring dinner rut with a bright, healthy dish that brings a taste of Hawaii straight to your table? This effortless cold-assembly method makes putting together a café-quality seafood bowl incredibly simple. You just scoop warm cooked rice into a bowl, pile on fresh sliced vegetables and tender salmon, and drizzle everything with a sweet and savory sesame-soy dressing before digging right in.

Here’s what you need: 5 oz (150g) of salmon (raw, smoked, or cured), ¾ cup (160g) of short-grain sushi rice, 2 oz (50g) of cream cheese, 1 long cucumber, 1 ripe avocado, 2 oz (50g) of spicy Korean-style grated carrots, a handful (40g) of fresh salad greens, a splash of lemon juice, and some crushed peanuts, sesame seeds, or nori seaweed snacks for crunch. For the quick drizzle sauce, grab: ¼ cup (60ml) of soy sauce, 2 tablespoons of sesame oil, 1½ tablespoons of apple cider vinegar (or lemon juice), and 1 tablespoon of honey.

Start by giving your short-grain rice a thorough rinse under cold running water to remove excess starch. Cook it up according to the package directions until tender and sticky, then set it aside — go ahead and skip the salt here, since your homemade soy dressing will bring plenty of savory punch later.

While the rice bubbles away, whisk the soy sauce, sesame oil, apple cider vinegar, and honey together in a small bowl until the honey completely dissolves into a glossy, sweet-and-savory glaze.

Time for some fun veggie prep. Take half of your cucumber and shave it into long, thin ribbons using a vegetable peeler. Spread a thin layer of cream cheese along each ribbon and roll them up into neat little wheels. Slice the remaining half of the cucumber into thin, crunchy matchsticks, then roughly chop your salad greens and toss them together with those cucumber sticks. Dice your avocado into bite-sized cubes and immediately give them a quick squeeze of fresh lemon juice so they keep their beautiful bright green color.

Now handle your fish. If you are using cured or smoked salmon, slice it into elegant, thin ribbons and roll them into pretty little rosettes. If you opted for fresh, raw sushi-grade salmon, simply cut it into neat cubes and toss them with a tiny splash of lemon juice.

Grab two deep serving bowls and build your masterpiece. Divide the warm rice between the bowls and drizzle a spoonful of your sesame-soy sauce straight over the grains. Artfully arrange your salmon, cream cheese cucumber rolls, avocado cubes, the salad-cucumber mix, and a neat pile of spicy Korean carrots on top. Scatter a handful of sesame seeds or crushed peanuts over everything, tuck in a few crispy nori chips if you like, and finish with a final splash of that amazing sauce. Serve it up immediately while the rice is still warm and the toppings are cool.