Too Hot to Cook? Master the DIY Poke Bowl (Recipe Inside)

By Adam Dodd

on Jan 7, 2026

It is January in Australia. The thermometer is pushing 35°C, the air conditioner is working overtime, and the absolute last thing you want to do is turn on the oven or stand over a sizzling barbecue.

When the heat hits, our appetites shift. We crave something cold, fresh, and hydrating. This is why the Poke Bowl has become the unofficial meal of the Aussie summer. It feels indulgent, it’s healthy, and best of all, it keeps the kitchen cool.

But have you ever noticed that your homemade version doesn't quite match the one from your local Japanese cafe? The flavor is there, but the texture feels... off.

The secret isn’t an obscure ingredient. It comes down to using the right tool for the right job.

Here is our complete guide (and recipe) to creating the ultimate cooling Salmon Poke Bowl at home.

The Setup: Order in the Kitchen

Poke requires a lot of "bits and pieces"—sauces, garnishes, and vegetables. If you try to manage this with random cereal bowls, your kitchen bench will quickly become a disaster zone.

Professional chefs use mise en place (everything in its place) to keep cool under pressure. Before you start, set up a station. We recommend using a nesting food preparation set.

Having a dedicated sieve to wash your rice, a colander for the veggies, and small bowls for your sauces all in one stack means you can prep fast and clean up even faster.

The Recipe: Classic Spicy Salmon Poke

Serves 2 | Prep time: 20 mins | Cook time: 0 mins (if using leftover rice)

The Base:

2 cups Sushi Rice (cooked and cooled to room temperature)
1 tbsp Rice Wine Vinegar
1 tsp Sugar

The Protein:

300g Sashimi-grade Salmon (ask your fishmonger for the freshest loin)

The Crunch & Colour:

1 Cucumber (diced)
1 Avocado (sliced)
1/2 cup Edamame beans (shelled)
2 Radishes (thinly sliced)
1 Spring Onion (finely chopped)
1 tsp Sesame seeds

The Spicy Dressing:

3 tbsp Japanese Mayonnaise (Kewpie)
1 tbsp Sriracha (adjust to taste)
1 tsp Soy Sauce
1 tsp Sesame Oil

Instructions: How to Do It

1. The Rice (The Cool Down)

If you don't have leftover rice, cook your sushi rice according to the packet instructions. Once cooked, gently fold in the vinegar and sugar.

Pro Tip: Spread the rice out on a baking tray or wide plate to help it cool down quickly. You want it at room temperature, not hot, or it will cook the raw fish!

2. The Prep (Mise en Place)

Using your food preparation set, get all your vegetables ready.

Wash: Rinse the cucumber and radishes thoroughly in the colander.
Chop: Using your Nakiri knife, slice the cucumber into thin rounds. Next, trim the tops and tails off the radishes and slice them thinly.
Mix: Combine the Spicy Dressing ingredients in the smallest measuring bowl and stir until smooth.
Organize: Set the sliced vegetables and the dressing aside. Organization now means relaxation later!

3. The Cut (The Most Important Step)

This is where most home cooks fail. If you use a standard kitchen knife and a "sawing" motion (back and forth) to cut the fish, you will tear the delicate flesh. This damages the cell walls and creates a mushy texture.

To get that buttery, smooth mouthfeel you pay for in restaurants, you need a "single stroke" cut.

Place your salmon loin on the board.
Using a dedicated long slicing knife, start at the heel of the blade and pull back towards the tip in one long, continuous motion. Let the blade do the work—don't push down.
Slice the fish into 2cm cubes. A sharp, long blade ensures the fish stays glossy and firm rather than ragged.

4. The Toss

In a medium mixing bowl, gently toss the salmon cubes with a splash of soy sauce and sesame oil. Don't add the spicy mayo yet—we want the fish to shine.

5. Assembly

Divide the cool rice between two bowls. Arrange your cucumber, avocado, edamame, and radish in separate sections on top of the rice (we eat with our eyes first!). Pile the salmon in the center.

Drizzle generously with the spicy mayo dressing you prepped earlier, and finish with a sprinkle of spring onions and sesame seeds.

Beat the Heat

There you have it. A restaurant-quality meal that didn't require turning on the oven or heating up the house. By treating your ingredients with respect—keeping them organized and cutting them cleanly—you turn a simple salad into a summer feast.

Stay cool, Australia!

Ready to upgrade your summer kitchen?