Ingredients
Directions 18 steps | 90 Minutes
Cook the rice. Rinse and drain the rice several times, until the water runs significantly clearer. Place the rice in a saucepan with a tight-fitting lid and add 2¼ cups of water. Cover the saucepan, and bring to a boil. Reduce the heat to low and cook, covered, for 13 minutes. Turn off the heat but keep the lid closed and let sit for 10 minutes.
Stir in the seasoned rice vinegar.
Prepare the salmon. Freeze the salmon for 15-30 minutes, just until it is firm enough to easily slice. Dice into ½ inch pieces and combine with the sesame oil and soy sauce.
Make the Sriracha aioli. In a small bowl, stir together the mayonnaise, Sriracha and lime juice. Transfer the aioli into a pastry bag or small plastic zip-top bag.
Make the mango salsa. In a medium bowl, stir together the mango, jalapeño, red onion, lime juice and cilantro.
Make the guacamole. Mash the avocado in a small mixing bowl.
Stir in the tomato, red onion, garlic, cilantro, lime juice and cumin. Season with salt and pepper to taste.
Cook the fried onions. In a Dutch oven, wok or other large pot over medium heat, heat the peanut oil. Whisk the 2 teaspoons of salt into 1 cup of flour and toss the onion slices in the flour until coated.
When the oil reaches 350°F, add a handful of the onion slices and cook for 30-60 seconds, or until browned and crispy. Use a slotted spoon to remove the crispy onions to a paper towel-lined plate. Repeat with the remaining onions.
Cook the asparagus tempura. In a bowl, whisk together the club soda and all-purpose flour to form a tempura batter. Return your frying oil to 350°F.
Coat a few asparagus spears in the batter.
Lower the battered asparagus spears into the hot oil. Cook for about 5 minutes, or until browned and crispy, turning as needed. Remove to a paper towel-lined plate and repeat with the remaining asparagus.
Assemble the poke bowls. Divide the rice between four serving bowls.
Top each with a large scoop of the salmon poke, a small scoop of the mango salsa and a small scoop of the guacamole.
Then sprinkle on some diced cucumbers and crispy onions.
Place a few asparagus tempura spears on each bowl.
Cut a small hole in the tip of the pastry bag or Ziploc containing the sriracha aioli and drizzle over the bowls.
Serve with sour cream, soy sauce and wasabi. Enjoy!
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