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Servings:

Spicy Salmon Poke and Coconut Rice

Salmon poke bowl filled with fresh slices of mango and avocado on a bed of coconut rice.

Total Time

30min

4.8

8 Ratings

Author: Recipe for Deception

Servings:

Ingredients

•

1 lb

Sushi Grade Salmon

•

Mango , peeled, diced

•

Jalapeño Pepper , deseeded, sliced

•

Avocado , pitted, diced

•

1 Tbsp

Shallots , thinly sliced

•

1 1/2 cups

Jasmine Rice

•

1 1/4 cups

Water

•

1/2 tsp

Salt

•

1 cup

Coconut Milk

•

2 tsp

Sriracha

•

2 tsp

Sesame Oil

•

2 Tbsp

Soy Sauce

•

4 Tbsp

Unsweetened Coconut Flakes

•

to taste

Scallions , thinly sliced

•

to taste

Black Sesame Seeds

Cooking Instructions

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.

In a large bowl, whisk together the Sriracha (2 tsp) , Sesame Oil (2 tsp) , and 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.

Add the Mango (1) , Avocado (1) , Shallots (1 Tbsp) , and Jalapeño Pepper (1) to the bowl with the salmon. Gently stir to combine.

Heat a skillet over low heat. Toast the Unsweetened Coconut Flakes (4 Tbsp) 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) , and Scallions (to taste) . Enjoy!

Nutrition Per Serving

CALORIES

1523

FAT

78.2 g

PROTEIN

55.5 g

CARBS

151.6 g