This Hawaiian Poke Bowl is packed with traditional island flavor. The combination of mango and the sweet onion garlic sauce is sure to leave you wanting more! Nothing says “aloha” like a bowl of warm, sticky rice paired with fresh fish and veggies.
Yields: 2 bowls
1/2 pound sushi-grade fish, cut into 1/4" cubes
1 package Thai Jasmine Veetee Rice
1 cucumber, sliced thin
1/2 cup avocado
1/2 cup mango
1/2 cup shelled edamame
1/2 cup shredded carrots
1 tbsp soy sauce
1 tsp lemon juice
1 tsp sweet onion, finely chopped
1/2 tsp minced garlic
Panko Bread Crumbs
Mix sauce ingredients in a small bowl and set aside.
With a sharp knife, cut sushi-grade fish into 1/4" cubes. Toss fish in sauce and set aside, allowing to marinate for several minutes.
Peel and slice cucumber. I prefer to cut my cucumber "sushi style" in length-wise strips around the inner seeds.
Remove skin from avocado and mango, and cut into small pieces. Remove edamame from shells if necessary. Carrots should be peeled and shredded.
Microwave Veetee Rice for 2 minutes, according to instructions on the package.
Fluff rice, and scoop into a bowl, topping with main ingredients and garnish. Enjoy while fresh!