Cooking Instructions
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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 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)
,
Shallots (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 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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