• ½ white rice
  • 5 tbsp. rice vinegar 
  • 1 tbsp. sugar
  • ¼ lb. sushi-grade salmon
  • Half of a cucumber, diced in quarters
  • Half of an avocado 
  • A bunch of green onions
  • Spicy mayo (store-bought or equal parts kewpie mayo and sriracha)
  • Seaweed salad


  1. Start off by making your rice! If you’re cooking for one, I usually do ½ cup of rice to 1 cup of water. And, as I’ve mentioned numerous times, I used my mini-DASH rice cooker, which determines both the time and heat it’s on. If you don’t own a rice cooker, however, order one, and cook your rice on a stovetop in the meantime. 
  2. While your rice is cooking, dice up your cucumber into quarters and slice your avocado. Then, slice your green onion on a diagonal.
  3. Take your sushi-grade fish and dice it into bite-sized pieces.
  4. Put the salmon and cucumber into a bowl and mix it together with spicy mayo. This can be store-bought or made with equal parts kewpie mayo and sriracha. Helman’s mayo can also get the job done, but it won’t taste as authentic.
  5. When the rice is done, mix in the rice vinegar and sugar.
  6. Lay down a bed of rice on your plate and add the fish and cucumber mixture, avocado and seaweed salad. Top with green onion.

The best part of poke bowls is that the creation is totally up to you and your taste. While I prefer these ingredients in my bowl, you can swap out the salmon for tuna, shrimp, crab, lobster or even chicken and tofu! Some other wonderful pairings that I didn’t add to my dinner tonight can also be kani salad, edamame, ginger, carrots, radishes and so much more—the list is truly endless. 

Poke has been my favorite food ever since I tried it for the first time in my senior year of high school. As a result, I usually spend most of my money on Pokemoto on Post Road. However, Nordic Fish is just on the other side of the street—which is a wonderful market to get fresh fish and other ingredients to make your at-home bowl. It may be a little more expensive (my usual Pokemoto order was $3 cheaper than my homemade dinner), but you’re certainly getting a larger, fresher meal out of it!

About The Author

-- Senior I Executive Editor I English Creative Writing & Digital Journalism --

Brooke is a senior English Creative Writing and Digital Journalism major, with minors in Film, Television & Media and Editing & Publishing. She plans to pursue a career in screenwriting after graduation.

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