Mango Poke Bowl
Servings
6
PortionsThis Mango Poke Bowl is a delicious vegetarian twist on classic Hawaiian poke. Chef Sarah Linkenheil from The Culinary Institute of America swaps traditional raw tuna with unripe mango, which she marinates with nori, soy sauce, sesame oil, garlic, and ginger.
Ingredients
4 ea Unripe (green) mango,* peeled, large diced
1 ea Nori seaweed, sheets, julienned
2 Tbsp Soy sauce
2 Tbsp Lime juice
½ tsp Sesame oil
1 ea Green onions, thinly sliced on bias
1 ea Garlic clove, thinly sliced on mandolin
1 tsp Ginger, minced
¼ cup Cashew nuts, toasted, chopped
½ cup Edamame beans, cooked
½ tsp Black sesame seeds
Ingredients2 cups Rice, cooked
Ingredients1 stem Green onion, thinly sliced
Directions
- Combine with the all the poke ingredients in a bowl and let stand refrigerated for 30 minutes to develop flavor.
- To plate the poke, place 1 cup on top of white rice.
- Top the poke with remaining sliced green onions.
