Recipe
July 10, 2024
Salmon, Tuna and Plantain Poke Bowl with Nori and Wiri Wiri Mayo

“The combination of flavors is like fireworks: spicy wiri wiri mayo, salty ginger-soy glaze and a hint of sweetness from the fried plantains.” — Devan Rajkumar
Directions
Yield: Serves 4
Make Ginger-soy Glaze
- 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
- 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
- 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.
Recipe from Mad Love: Big Flavors Made to Share, from South Asia to the West Indies by Devan Rajkumar. Photography by Suech and Beck. ©2023 by Devan Rajkumar. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher