These poke bowls are one of the quickest things to cook, particularly if you keep some quinoa cooked in the fridge. It’s bowl food at its best (and also handy if you have kids that are obsessed with sushi).






Skill level

Average: 3.5 (17 votes)

You can swap the quinoa for rice, and the salmon for other sashimi or marinated tofu.


  • 300 g trimmed piece sashimi-grade salmon
  • 1 ripe avocado
  • 1 short cucumber
  • 2 sheets nori paper
  • 1 cup cooked quinoa
  • 2 tbsp pickled ginger
  • soy sauce, to taste
  • wasabi paste, to taste
  • 1 tbsp black sesame seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Cut the salmon, avocado and cucumber into small dice. Use a pair of scissors to snip the seaweed into small pieces.
  2. Divide the quinoa between serving bowls. Top with the salmon, avocado, cucumber, nori and pickled ginger. Drizzle with soy sauce, add a dab of wasabi and sprinkle over the sesame seeds.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.