This Cold Salmon Noodle Bowl is a light dish featuring fresh sashimi salmon, sesame noodles, avocado and cucumber in a citrusy ponzu sauce. It's the perfect dish to enjoy during hot summer nights.

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One of my favourite light and refreshing dishes is a special that is only offered in the summer.

This recipe is inspired by a local restaurant, Gyo-O.

They offer this dish during the summer, when it's hot out and you want to enjoy something light.

It's a riff on Hiyashi Chuka, which is a Japanese cold ramen noodle dish.

Why you'll love this dish

This Cold Salmon Noodle Bowl is simple to prepare.

There's virtually only one component that requires cooking, which are the noodles.

Using sushi-grade salmon makes the dish extra special.

The recipe comes together in less than 20 minutes.

And this recipe is great during the summer, when you don't want to spend much time in the kitchen.

Disclaimer: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Ingredients you'll need

For the noodle bowls:

ramen noodles: cooked; you can use homemade, or store-bought
sesame oil: adds a little aroma and flavour to the noodles
sushi-grade salmon/sashimi: if you aren't comfortable consuming sashimi, you can blow-torch is (aburi-style), or use cooked salmon instead*
ponzu: is a light, citrusy soy sauce; if you don't have ponzu, you can substitute with 4 tablespoon soy sauce, 1 tablespoon lime juice, 1 tablespoon water and 1 tablespoon granulated sugar and give it a mix
avocado: diced
cucumber: sliced

Garnish:

nori/seaweed
sesame seeds
green onions

How to make it

Cook the ramen noodles according to the package.

Pour the noodles in colander, and rinse with cold water.

Once drained, drizzle a little sesame oil over the noodles and toss with a pair of tongs. Set aside.

Add 2-3 tablespoon ponzu sauce to a serving bowl.

Next, place a portion of noodles in the bowl.

Add the salmon, avocado, cucumber, and green onions.

Garnish with nori strips, sesame seeds and green onions.

Give it a mix and enjoy immediately.

How to store

Keep the all the components separately in the fridge until ready to serve.

You can store the assembled noodle bowl covered for up to 1 day in the fridge.

Topping suggestions

Feel free to customize this Cold Salmon Noodle Bowl however you like.

I personally love adding some mixed salad greens.

Try changing up the salmon with different seafood such as tuna or even octopus.

Expert tips

*It's best to talk to your fishmonger for guidance on which fish is safe to use in this type of application.

If you're still not completely on board with eating raw fish, you can always sear the surface of the salmon before slicing into small cubes, aburi-style.

You can cook the ramen noodles ahead of time.

Rinse the noodles in cold water and drain well.

Rinsing the noodles gives the noodles a chewy, bouncy ("qq") texture.

Drizzling the noodles with a little sesame oil will also help the noodles from clumping together.

Chill the noodles in the fridge to keep them cold and refreshing.

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