Coconut Milk (1 cup)
Water (1 1/4 cups)
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.
In a large bowl, whisk together the
Sriracha (1/2 Tbsp)
Sesame Oil (1/2 Tbsp)
Soy Sauce (2 Tbsp)
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.
Shallots (1 Tbsp)
Jalapeño Pepper (1)
to the bowl with the salmon. Gently stir to combine.
Heat a skillet over low heat. Toast the
Unsweetened Coconut Flakes (1/4 cup)
for a few minutes until golden brown, stirring frequently.
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)
Scallions (to taste)