Gourmet Vegan Hawaiian Luau Feast: Tropical Poke Bowl with Lomi Salmon and Coconut Rice

Allergens

N/A

Ingredients

• 1 cup jasmine rice
• 1 can (400 ml) coconut milk
• 1/2 teaspoon sea salt
• 1 cup diced pineapple
• 1 avocado, sliced
• 1 cup edamame, shelled and cooked
• 1 cup chopped cucumber
• 1 cup diced mango
• 1 cup thinly sliced red cabbage
• 1/2 cup chopped green onions
• 1 tablespoon toasted sesame seeds
• Lomi Salmon Substitute (recipe below)
• Tropical Poke Sauce (recipe below)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, and sea salt. Bring to a boil, then reduce heat to low and cover. Simmer for 18 20 minutes or until the rice is cooked through and all liquid has been absorbed. Remove from heat and let stand covered for 5 minutes. While the rice is cooking, prepare your fruits and vegetables as specified in the ingredients list. In a large bowl, gently toss together the pineapple, avocado, edamame, cucumber, mango, red cabbage, and green onions. Once the rice has finished steaming, fluff it with a fork and set aside to cool slightly. To assemble the poke bowl, divide the coconut rice between two bowls, creating a base layer. Top each bowl with an equal portion of the fruit and vegetable mixture. Drizzle Tropical Poke Sauce over the top, and finish off with a sprinkling of toasted sesame seeds.

Chef’s Insight

Use fresh, high-quality ingredients to ensure maximum flavor and texture contrasts.

Notes

Feel free to adjust the spice level of the Tropical Poke Sauce according to personal preference.