Spicy Salmon Poke and Coconut Rice

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 lb

Sushi Grade Salmon

1

Mango , peeled, diced

1

Jalapeño Pepper , deseeded, sliced

1

Avocado , pitted, diced

1 Tbsp

Shallots , thinly sliced

into half moons

1 1/2 cups

Jasmine Rice

1 1/4 cups

Water

1/2 tsp

Salt

1 cup

GOYA® Coconut Milk

1/2 Tbsp

Sriracha

1/2 Tbsp

Sesame Oil

2 Tbsp

Soy Sauce

1/4 cup

Unsweetened Coconut Flakes

to taste

Scallions , thinly sliced

to taste

Black Sesame Seeds

Cooking Instructions

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Step 1

Combine the GOYA® 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!