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A vibrant poke-style bowl topped with diced lox, sliced avocado, seaweed salad, citrus slices, and sesame garnish

Lox Poke Style Bowl with Avocado and Citrus

Lox Poke Style Bowl with Avocado and Citrus brings together silky slices of cured salmon, creamy avocado, and bright citrus notes in one vibrant dish.
Inspired by classic poke presentation and beloved bagel toppings, this bowl delivers freshness, texture, and balance in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Fusion
Servings 2 bowls
Calories 520 kcal

Equipment

  • Medium saucepan with lid for cooking rice
  • Fine mesh strainer for rinsing rice
  • Mixing bowls assorted sizes
  • Sharp chef’s knife
  • Cutting board
  • Small whisk or fork for dressing
  • Measuring cups and measuring spoons
  • Citrus zester or microplane
  • Citrus juicer or reamer
  • Spoon or rice paddle for fluffing rice
  • Serving bowls

Ingredients
  

  • 1 cup sushi rice, cooked and slightly cooled
  • 4 ounces lox, sliced into bite-size pieces
  • 1 ripe avocado, diced
  • 1 small cucumber, thinly sliced
  • 1 radish, thinly sliced
  • 1 tbsp red onion, finely chopped
  • 1 tbsp capers
  • 1 tbsp toasted sesame seeds
  • 1 sheet nori, cut into thin strips
  • 1 tbsp soy sauce or tamari
  • 1 tsp sesame oil
  • Zest of half an orange
  • 1 tbsp fresh orange juice
  • 1 tsp fresh lemon juice

Optional Toppings

  • Microgreens
  • Pickled ginger
  • Chili flakes

Instructions
 

  • Cook and Prepare the Rice
    Rinse the sushi rice under cold water until the water runs clear.
    Cook with 1¼ cups water in a covered saucepan for 15 minutes.
    Let sit covered for 10 minutes, then fluff gently and allow to cool slightly.
    Water being poured into a pot of rinsed rice in a rice cooker insert before cooking
  • Prepare the Toppings
    Dice the avocado, thinly slice the cucumber and radish, finely chop the red onion, and cut the lox into bite-size pieces.
    Set aside.
    Thinly sliced avocado neatly arranged on a tray, ready to be added as a fresh topping
  • Make the Citrus Dressing
    In a small bowl, whisk together the soy sauce (or tamari), sesame oil, orange zest, orange juice, and lemon juice until well combined.
  • Assemble the Bowl
    Divide the slightly cooled rice between serving bowls.
    Arrange the lox, avocado, cucumber, radish, and red onion neatly over the rice.
  • Finish and Serve
    Sprinkle capers and toasted sesame seeds on top.
    Drizzle evenly with the citrus dressing.
    Garnish with nori strips and any optional toppings such as microgreens, pickled ginger, or chili flakes.
    Serve immediately and enjoy.
    A colorful lox poke bowl topped with salmon, edamame, shredded carrots, citrus slices, and fresh garnishes being finished with a sprinkle of seasoning

Video

Notes

Cooking Tips

  • Use slightly cooled rice to prevent wilting delicate ingredients.
  • Dice avocado just before serving to maintain vibrant color.
  • For added flavor depth, mix a teaspoon of rice vinegar into warm rice before cooling.
  • Toast sesame seeds in a dry skillet for 2–3 minutes to intensify their nutty aroma.
  • If preparing ahead, store dressing separately and add just before serving to maintain freshness.
Keyword Avocado Recipe, Citrus Dressing, Fusion Cuisine, Lox Recipe, Poke Bowl