Recipe

Make Ginger-soy Glaze

1. In saucepan, combine all ingredients and simmer for 5 to 6 minutes over medium heat, until thickened. Strain out ginger, if you prefer.

Make Wiri Wiri Mayo

1. In measuring jug, combine all ingredients. Using immersion blender, blend for 10 to 15 seconds at base of vessel, then gently move up and down until mixture is completely emulsified. Store in airtight container in fridge for up to 1 week.

Fry Plantains

1. Line baking sheet with parchment paper. Cut plantains diagonally into

.”-thick slices.

2. Heat oil in cast-iron skillet over

medium heat and brush evenly across

pan. Add plantains in batches and sear

for 3 to 4 minutes per side, until golden

brown. Transfer to prepared baking

sheet. Repeat with remaining plantains,

adding more oil if necessary.

MAKE RICE AND ASSEMBLE

POKE BOWL

1. Add rice to saucepan and fill halfway

with water. Boil for 20 minutes, until

cooked through. Drain, then set aside.

2. In bowl, combine salmon, tuna,

mango, cucumber, edamame and 1 tbsp

of Ginger-soy Glaze, and season with

salt and pepper. Toss to combine.

3. To serve, scoop rice into bowls. Drizzle

with remaining 2 tbsp of Ginger-soy Glaze

and top with salmon mixture. Drizzle with

Wiri Wiri Mayo, then garnish with fanned

avocado slices (if using), Fried Plantains,

wasabi peas, nori and shichimi togarashi.