VEGAN SPICY ‘SALMON’ POKE BOWL W/ GINGER RICE

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.