Jul 14 2026
Restaurants›Moonshine 152›Hawaiian Salmon Poke Rice Bowl Recipe

Hawaiian Salmon Poke Rice Bowl Recipe

Inspired by Moonshine 152
Time1h
Serves4

Sweet Maui onion salmon poke, mango-edamame salsa, sushi rice, crispy chickpea papadum chips

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Ingredients

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Salmon Poke

Mango-Edamame Salsa

Sushi Rice

Crispy Chickpea Papadum Chips

Method

Salmon Poke

  1. 1

    Prepare the Salmon

    Dice the salmon fillet into small cubes and place in a bowl.

  2. 2

    Add Flavors

    Finely chop the sweet Maui onion and green onions. Add them to the salmon along with soy sauce, sesame oil, sea salt, and black sesame seeds. Mix gently to combine.

  3. 3

    Marinate

    Let the salmon mixture marinate in the refrigerator for at least 15 minutes.

Mango-Edamame Salsa

  1. 4

    Prepare Ingredients

    Peel and dice the mango into small cubes. If using frozen edamame, ensure it is thawed and shelled.

  2. 5

    Mix Salsa

    In a bowl, combine the diced mango, shelled edamame, lime juice, chopped cilantro, finely chopped jalapeño, and salt. Toss gently to combine.

  3. 6

    Chill

    Let the salsa sit for 10 minutes to allow the flavors to meld.

Sushi Rice

  1. 7

    Rinse the Rice

    Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

  2. 8

    Cook the Rice

    In a pot, combine the rinsed sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed.

  3. 9

    Season the Rice

    Once cooked, remove from heat and let it sit covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice.

Crispy Chickpea Papadum Chips

  1. 10

    Make the Batter

    In a mixing bowl, combine chickpea flour, cumin powder, and salt. Gradually add water until a smooth batter is formed.

  2. 11

    Fry the Chips

    Heat oil in a deep pan. Drop spoonfuls of the batter into the hot oil and fry until golden and crispy. Remove and place on paper towels to drain excess oil.

  3. 12

    Serve

    Crispy chickpea papadum chips can be served as a crunchy topping for the poke bowl.

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