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Dairy-Free
Spicy Salmon Poke and Coconut Rice
Recipe

15 INGREDIENTS • 6 STEPS • 30MINS

Spicy Salmon Poke and Coconut Rice

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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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.
Salmon poke bowl filled with fresh slices of mango and avocado on a bed of coconut rice.
30MINS
Total Time
$7.26
Cost Per Serving
Ingredients
Servings
2
US / Metric
Sushi Grade Salmon
1 lb
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
1 1/2 cups
Jasmine Rice
Water
1 1/4 cups
Water
Salt
1/2 tsp
Salt
Coconut Milk
1 cup
Coconut Milk
Sriracha
1/2 Tbsp
Sriracha
Sesame Oil
1/2 Tbsp
Sesame Oil
Soy Sauce
2 Tbsp
Soy Sauce
Unsweetened Coconut Flakes
1/4 cup
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
Add to plan
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Spicy Salmon Poke and 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.
Cooking InstructionsHide images
step 1
Combine the Coconut Milk (1 cup), Water (1 1/4 cups), and Salt (1/2 tsp) in a saucepan. Bring to a boil, then add in the Jasmine Rice (1 1/2 cups). Reduce to low, cover, and cook for 15 to 18 minutes.
step 1 Combine the Coconut Milk (1 cup), Water (1 1/4 cups), and Salt (1/2 tsp) in a saucepan. Bring to a boil, then add in the Jasmine Rice (1 1/2 cups). Reduce to low, cover, and cook for 15 to 18 minutes.
step 2
In a large bowl, whisk together the Sriracha (1/2 Tbsp), Sesame Oil (1/2 Tbsp), and Soy Sauce (2 Tbsp).
step 2 In a large bowl, whisk together the Sriracha (1/2 Tbsp), Sesame Oil (1/2 Tbsp), and Soy Sauce (2 Tbsp).
step 3
Gently dry the Sushi Grade Salmon (1 lb) 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 (1 lb) 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 (1/4 cup) for a few minutes until golden brown, stirring frequently.
step 5 Heat a skillet over low heat. Toast the Unsweetened Coconut Flakes (1/4 cup) 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!
Tags
view more tags
Dairy-Free
American
Asian
Lunch
Fish
Shellfish-Free
Dinner
Rice
Salmon
Seafood
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