Down To Poke: Boozy Salmon Avocado Poke Bowls

My tongue is on vacation, but the rest of me is cooped up in Beijing’s smog.

I’ve never in my almost 5-year stay in China have wanted to get the out of here so badly.  That’s solely based on the pollution and it’s S.A.D-like effects. While Inner Mongolia left me with only 3 months of really warm weather, it never, ever, ever left me without a blue sky.

I try not to be a complainer. Dramatic. Yeah. Bitchy? Sure. Moody? Okay. But much like Trump’s candidacy, it’s just not funny anymore. I start thinking to myself, “I’m going to die like this. And it’s all my fault.”

Ultimately, this makes me wants to say, “fuck it”, and run far, far away, just like Zuckerburg did when he jogged by all of us through Tiananmen Square with his shit-eating-non-mask-wearing grin insinuating a mighty big, “fuck you” to Beijingers.

Since I foolishly make a choice to not have access to the basic human right of clean air, I again stress that I put my palate on vacation, while the rest of me slowly withers into the abyss of smog.

You might be wondering why I choose to live here. The city itself is awesome and somewhat progressive. On days with a low index - which seemed to be much more common when I first arrived - Beijing is a beautiful metropolis waiting to be explored on both foot and bike.

My lack of Beijing exploration, and general lack of world exploration all year (omg Spain in two months) has caused me to relieve my stress in the kitchen, with a super summery bowl of dat good phat. 

It’ll take you to another world, solve all of your problems, and likely get rid of your college debt. 

I warned you. I’m dramatic. 



serves 4, 20 minutes prep


  • 1lb sashimi grade salmon or tuna (per Lady and Pups recommendation I ordered on Taobao, if you’re living in China)
  • 1 avocado
  • 1/3 cup GMO-Free soy sauce or tamari
  • 1/4 cup sesame oil
  • 1/2 tablespoon sake or cooking wine
  • 1/4 small red onion (I used 1/4 of a bigger one and it came out way too onion-y)
  • 2 tablespoons sweetener of your choice, I used honey
  • juice of one lime
  • 1/2-1 tablespoon red chili flakes
  • 1 teaspoon finely minced or grated ginger 
  • thinly sliced green onion for garnish 
  • sesame seeds for garnish
  • white rice for serving 


  1. Give your salmon a rinse and then dice it into small cubes. Set in a mixing bowl or container that can be sealed for marinating.
  2. In a small mixing bowl, make the marinade by combining soy sauce/tamari, sake, sesame oil, sweetener, lime juice, chili flakes and ginger. Mix thoroughly.
  3. Dice avocado and red onion and fold into salmon.
  4. Top salmon, avocado, red onion mixture with marinade and let chill for at least one hour. 
  5. Cook white rice while poke is marinating 
  6. Serve and garnish with seeds and green onion 

This salmon avocado poke should keep for no more than 2 days, with marinating for one of them being its prime for eating.

Did you make it? Lemme know, Joe.

So, what do you scarf down on when you’ve got the Beijing blues? Or lack of blues, for that matter. Leave your opinions in comments below and share this recipe with one of your home boiz and gurlz.