Smoked Salmon Soba Bowl

A quick and easy summer dinner, delicious served at room temperature or chilled. I make this with store-bought hot-smoked salmon, making it even easier to get dinner on the table.

Dressing adapted from this Sprouted Kitchen recipe


  • 1/4 c. tahini
  • 2 TBS honey
  • 2 TBS soy sauce
  • 1 TBS sesame oil
  • 1 TBS rice wine vinegar
  • 8 oz. soba noodles, cooked according to package directions
  • 1 c. shelled edamame, cooked according to package directions
  • 1 avocado, pitted and cut into cubes
  • 8 oz. hot-smoked salmon
  • 1 oz. pickled ginger slices
  • sesame or poppy seeds for garnish


  1. In a small bowl, whisk together tahini, honey, soy sauce, sesame oil, and rice wine vinegar until smooth. Taste and adjust flavors to your liking. Set aside.
  2. Toss the prepared soba noodles with the edamame and the dressing. Chill until ready to serve. To serve, divide noodles between plates and top with avocado cubes, pieces of salmon, pickled ginger, and sesame or poppy seeds.