This poke bowl is made with marinated ripe mango instead of salmon! Served on a bed of ginger rice then topped with sauteed edamame, crunchy veggies, avocado, umami sauce and Furikake. V, GF
4 servings
Ingredients:
Spicy salmon
2 ripe mango*
1/4 cup mayonnaise
2 Tbsp sriracha
2 teaspoon fresh lime juice
1+ tsp toasted sesame oil
Salt to taste
Ginger rice
1 cup basmati rice, rinsed and drained
2 Tbsp fresh ginger, minced (about 2” piece)
1 Tbsp olive oil
1 garlic clove
1/2 tsp sea salt, more to taste
Sauce
6 tablespoons low-sodium tamari
2 Tbsp fresh lime juice
1 Tbsp rice vinegar
1 Tbsp pure maple syrup
1 tablespoon sriracha
1 teaspoon sesame oil
Water, as needed
Edamame
1 (8 oz) container fresh shelled edamame
1/2 teaspoon sesame oil
1 tablespoon low-sodium tamari
Toppings
1 medium cucumber, thinly sliced
1 ripe avocado, diced
2 green onions, thinly sliced
2+ Tbsp Furikake seasoning ( or toasted sesame seeds)
Method:
Marinate the mango: Add the mango, mayo, sriracha, lime juice and sesame oil to a small ziplock bag until well combined. Close the bag removing the excess air. Store in fridge until ready to serve.
Make the Ginger Rice: To a small saucepan, add olive oil, ginger, garlic and salt. Saute for 30-60 seconds until fragrant. Add water and rice and cook following package directions. Allow to cool.
Saute the edamame: Heat a large skillet with sesame oil over medium heat. Add the edamame and tamari. Saute for 3-4 minutes until golden, stirring occasionally. Allow to cool.
Make the sauce: In a small bowl, whisk together tamari, lime juice, rice vinegar, maple syrup, sriracha and sesame oil. Taste and add water as needed to control saltiness.
Assemble: Divide the ingredients between 4 bowls, starting with the rice. Add the edamame, veggies and spicy mango then drizzle with sauce and sprinkle with Furikake/sesame seeds.
Note: Make sure the mango is ripe! You may need to buy firm mango several days in advance as ripe mangos are not always available. Ripe papaya is a great substitute for mango.