After three glorious weeks eating my way through Hong Kong, Shanghai, Singapore, and Malaysia, I’ve returned home feeling full—in every sense of the word. Full of memories, full of joy… and let’s be honest, still slightly full from one-too-many bowls of wontons, Cantonese roast meats, dumplings, dim sum, my 94-year-old father’s ten-course Chinese birthday banquet, and not to mention a seven-course Penang durian buffet with cultivar names like Lobster, Lipa, Horlo, Dinosaur, Green Skin, Musang King and Black Thorn ( eaten in that order!)

You get the idea – no regrets, but my body did quietly whisper, “Maybe… just maybe… we could have a vegetable and a bit more protein?”

I then returned home to one of NYC’s biggest heatwaves. When the heat is still clinging to the walls and you’re craving something light, nourishing, and easy on your post-vacation belly, there’s one hero dish that always comes to the rescue: ✨ The poke bowl.

Fresh, colorful, endlessly customizable, and—most importantly—requires almost no cooking. Today, I’m sharing my go-to “Return-from-Vacation Spicy Salmon Quinoa Poke Bowl.” It’s the edible equivalent of a reset button—clean, vibrant, and packed with flavor.

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🥗 Why Poke Bowls Are My Hot-Weather Heroes

After the rich, complex (and often deep-fried and pure carb) flavors of Asia’s street food paradise, this bowl is like a breath of fresh air. It’s also ridiculously adaptable. Whether you’re team rice, team greens, or team “just put avocado on everything,” there’s a version that works for you.

Here’s how I build mine—drawing inspiration from the flavors of Asia

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🌈 The Anatomy of a Poke Bowl

1️⃣ Pick a Base

• Quinoa – Light, fluffy, and high in plant protein. A nice break from rice (which I’ve been overdosing on daily for the last 21 meals).
• Or try: brown rice, mixed greens, or even zucchini noodles for extra refresh.

2️⃣ Choose Your Protein

• Sushi-grade salmon, lightly marinated in soy, sesame oil, and sriracha.
• Alternatives: tofu, prawns, grilled chicken—whatever you have on hand.

3️⃣ Add Your Veg & Fruit

• Think cucumber, red cabbage, carrot, radish, edamame, and creamy avocado.
• Add mango or pineapple if you’re in the mood for more tropical flavors

4️⃣ Make it Saucy

• Light vinaigrettes with rice vinegar, sesame oil, and ginger do wonders.
• Keep creamy sauces on the side—or just mix a little sriracha with Greek yogurt for a lighter “spicy mayo.”

5️⃣ Top it Off

• Sprinkle with sesame seeds, spring onions, nori strips, and a tiny handful of crispy shallots (for that nostalgic nod to hawker stall toppings).

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🧑‍🍳 Weng’s Return-from-Vacation Spicy Salmon Quinoa Poke Bowl

• Prep time: 15 mins
• Cook time: 15 mins
• Total time: 30 mins
• Serves: 4
• Cuisine: Hawaiian-Asian fusion
• Dietary: Gluten-free, dairy-free, high protein

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Ingredients

For the Salmon:

• 400g sushi-grade salmon, diced into 1 cm cubes
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1 tsp rice vinegar
• ½ tsp honey or maple syrup (optional)
• 1 tsp toasted sesame seeds
• sriracha, garlic chili sauce or chili flakes (to taste)

For the Quinoa Base:

• 1 cup quinoa
• 2 cups water
• Pinch of salt

Salad & Toppings:

• 2 cups mixed greens or baby spinach
• 1 cup shredded red cabbage
• 1 cup of avocado, sliced
• 1 small cucumber, thinly sliced
• ½ cup shelled cooked edamame
• Spring onion or chives, finely sliced
• Extra sesame seeds and nori strips for garnish

Optional Dressing:

• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp soy sauce
• ½ tsp honey or maple syrup
• 1-2 tsp sriracha, garlic chili sauce or chili flakes (to taste)

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Instructions

1. Cook the quinoa: Rinse quinoa under cold water. Combine with water and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for ~15 minutes. Fluff with a fork and set aside to cool.
2. Marinate the salmon: In a bowl, mix soy sauce, sesame oil, rice vinegar, honey, and chili sauce (if using). Gently toss in the cubed salmon. Chill in fridge for 10–15 minutes.
3. Prepare the salad base: In each bowl, layer mixed greens and arrange red cabbage, carrots, cucumber, edamame, and avocado in sections.
4. Assemble the bowl: Spoon cooked quinoa into the center. Top with marinated salmon and scatter spring onion, sesame seeds, and nori strips.
5. Optional dressing: Whisk all dressing ingredients and drizzle over the bowl or serve on the side.

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Notes

• Great for meal prep: keep dressing separate until ready to serve.
• Swap salmon for tofu or cooked prawns for variety.
• Chill quinoa in advance for a refreshing cold bowl.
• Add mango or pineapple for a tropical twist.

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🔬 Nutrition Bonus

Between the omega-3s in the salmon, fiber-packed quinoa, and a rainbow of antioxidants this bowl is everything I needed after a rich, indulgent holiday: light but satisfying, quick to make, and filled with nutrients that my gut will thank me for!

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🧭 Final Thoughts

Traveling through Asia was a feast for the senses—and my stomach. But coming home to something fresh, clean, and homemade always feels right. This poke bowl is my gentle reset… until the next adventure (or dim sum craving) hits.

Let me know if you give it a go—or if you’ve got a post-vacation ritual meal of your own. Bonus points if it involves zero pots or pans and a lot of omega-3 rich produce.