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Spicy Salmon Poke and Coconut Rice

15 INGREDIENTS • 6 STEPS • 30MINS

Spicy Salmon Poke and Coconut Rice

Recipe

4.8

8 ratings
Salmon poke bowl filled with fresh slices of mango and avocado on a bed of coconut rice.
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Salmon poke bowl filled with fresh slices of mango and avocado on a bed of coconut rice.
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Recipe for Deception
Being able to deceive the competition is almost as important as the cooking ability of the contestants. Check out recipes inspired by the show originally featured on BravoTV.

30MINS

Total Time

$7.26

Cost Per Serving

Ingredients

Servings
2
us / metric
Sushi Grade Salmon
455 g
Sushi Grade Salmon
Mango
1
Mango, peeled, diced
Jalapeño Pepper
1
Jalapeño Pepper, deseeded, sliced
Avocado
1
Avocado, pitted, diced
Shallot
1 Tbsp
Shallot, thinly sliced
into half moons
Jasmine Rice
275 g
Jasmine Rice
Water
300 mL
Water
Salt
1/2 tsp
Salt
Coconut Milk
240 mL
Coconut Milk
Sriracha
2 tsp
Sriracha
Sesame Oil
2 tsp
Sesame Oil
Soy Sauce
2 Tbsp
Soy Sauce
Unsweetened Coconut Flakes
4 Tbsp
Unsweetened Coconut Flakes
Scallion
to taste
Scallions, thinly sliced
Black Sesame Seeds
to taste
Black Sesame Seeds

Nutrition Per Serving

VIEW ALL
Calories
1523
Fat
78.2 g
Protein
55.5 g
Carbs
151.6 g
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author_avatar
Recipe for Deception
Being able to deceive the competition is almost as important as the cooking ability of the contestants. Check out recipes inspired by the show originally featured on BravoTV.

Cooking Instructions

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step 1
Combine the Coconut Milk (240 mL), Water (300 mL), and Salt (1/2 tsp) in a saucepan. Bring to a boil, then add in the Jasmine Rice (275 g). Reduce to low, cover, and cook for 15 to 18 minutes.
step 1 Combine the Coconut Milk (240 mL), Water (300 mL), and Salt (1/2 tsp) in a saucepan. Bring to a boil, then add in the Jasmine Rice (275 g). Reduce to low, cover, and cook for 15 to 18 minutes.
step 2
In a large bowl, whisk together the Sriracha (2 tsp), Sesame Oil (2 tsp), and Soy Sauce (2 Tbsp).
step 2 In a large bowl, whisk together the Sriracha (2 tsp), Sesame Oil (2 tsp), and Soy Sauce (2 Tbsp).
step 3
Gently dry the Sushi Grade Salmon (455 g) with paper towels. Carefully cut into half-inch cubes and place in the bowl with the sauce.
step 3 Gently dry the Sushi Grade Salmon (455 g) with paper towels. Carefully cut into half-inch cubes and place in the bowl with the sauce.
step 4
Add the Mango (1), Avocado (1),Shallot (1 Tbsp), and Jalapeño Pepper (1) to the bowl with the salmon. Gently stir to combine.
step 4 Add the Mango (1), Avocado (1),Shallot (1 Tbsp), and Jalapeño Pepper (1) to the bowl with the salmon. Gently stir to combine.
step 5
Heat a skillet over low heat. Toast the Unsweetened Coconut Flakes (4 Tbsp) for a few minutes until golden brown, stirring frequently.
step 5 Heat a skillet over low heat. Toast the Unsweetened Coconut Flakes (4 Tbsp) for a few minutes until golden brown, stirring frequently.
step 6
Assemble the poke bowls with a bed of rice, a scoop of salmon poke, and then garnish with coconut flakes, Black Sesame Seeds (to taste), and Scallions (to taste). Enjoy!
step 6 Assemble the poke bowls with a bed of rice, a scoop of salmon poke, and then garnish with coconut flakes, Black Sesame Seeds (to taste), and Scallions (to taste). Enjoy!

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