Hawaiian Poke Rice Bowl Recipe
Sweet Maui onion salmon poke, mango-edamame salsa, sushi rice, crispy chickpea papadum chips
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Ingredients
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Poke
Mango-Edamame Salsa
Sushi Rice
Crispy Chickpea Papadum Chips
Method
Poke Preparation
- 1
Prepare the Salmon
Cut the salmon fillet into small cubes and place in a bowl.
- 2
Add Ingredients
Finely chop the Maui onion and add it to the bowl with the salmon. Add the soy sauce, sesame oil, chopped green onions, and sea salt. Mix well to combine.
- 3
Marinate
Let the mixture marinate in the refrigerator for at least 15 minutes.
Mango-Edamame Salsa Preparation
- 4
Prepare Ingredients
Dice the ripe mango and place it in a mixing bowl. Add the shelled edamame.
- 5
- 6
Chill
Refrigerate the salsa for 10 minutes to allow flavors to meld.
Sushi Rice Preparation
- 7
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear.
- 8
Cook the Rice
In a pot, combine the rinsed rice and water. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes.
- 9
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, remove from heat and fluff with a fork. Pour the vinegar mixture over the rice and stir gently to combine.
Crispy Chickpea Papadum Chips Preparation
- 10
Heat Oil
In a deep pan, heat the oil over medium-high heat.
- 11
Fry the Papadum
Fry each papadum in the hot oil for about 30 seconds or until it puffs up and turns golden brown. Remove and drain on paper towels.
