Plantain Chips with Salmon Poke Bowl - MIC Food
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Plantain Chips with Salmon Poke Bowl

Plantain Chips with Salmon Poke Bowl

Yields1 Serving

 

 

INGREDIENTS
 Big Banana® Plantain Chips
 Salmon Poke
 White rice
 Spiraled Cucumbers
 Spiraled Carrots
 Pineapple Salsa
 Pickled Ginger
For the Plantain Chips
 1 lb BIG BANANA® Plantain Chips
 Salt to taste
For the Sockeye Salmon Poke
 1 lb sockeye salmon, cut into ¾ inch cubes
 ¼ cup soy sauce
 1 tsp rice wine vinegar
 1 tsp sriracha
 1 tsp sesame oil
 ¼ tsp sesame seeds
For the Sushi Rice
 1 cup sushi rice
 1 cup water, plus more for rinsing
 3 tbsp rice vinegar
 5 ½ tsp sugar
 ½ tsp salt
For the Spiraled Cucumber
 1 european (seedless) cucumber, spiralized
 ½ cup rice wine vinegar
 ½ cup water
  cup honey
 1 tsp salt
For the Spiraled Carrots
 2 large carrots, peeled
 ¼ cup rice vinegar
 2 tbsp sugar
 1 tbsp sesame oil
 ½ tsp salt
For the Pineapple Salsa
 5 ½ cups pineapple, diced
 ¼ red onion, diced
 2 tbsp red pepper, minced
 2 tbsp cilantro, minced
 1 lime, juiced
 kosher salt
 freshly ground black pepper
For the Plantain Chips
1

1. Heat oil in deep fryer to 350° F .
2. Place the chips in the basket, do not overfill. Do it in 2 batches if necessary.
3. Fry the plantain chips until golden brown, 3 to 4 minutes.
4. Drain in a large bowl lined with paper towels, and salt to taste while still warm.

For the Sockeye Salmon Poke
2

1. In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha,
sesame oil and sesame seeds. Cover and refrigerate.

For the Sushi Rice
3

1. Add the rice to a fine mesh strainer and submerge in a bowl filled with water.
Shake the rice a few times to remove excess starch.
2. Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the
pot and bring to a boil over medium-high heat. Once boiling, reduce the heat
Recipes created exclusively for MIC Food® © 2020 MIC Food. All rights reserved
to medium-low and simmer for 10 minutes. Remove the pan from the heat and
let stand for 15 minutes.
3. Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a
large bowl.
4. Mix together the rice vinegar, sugar, and salt and pour over the rice while still
hot. Gently fold the rice to incorporate. Cover and set aside until ready to
assemble the bowl.

For the Spiraled Cucumber
4

1. Whisk the rice wine vinegar, water, honey and salt in a medium bowl.
2. Add prepared cucumbers; toss to coat

For the Spiraled Carrots
5

1. Place carrots in a small bowl or large mason jar.
2. Whisk all other ingredients together.
3. Pour over carrots. Mix to coat.
4. Soak for at least an hour, up to a week.
5. They get more delicious the longer they sit. Store in refrigerator.

For the Pineapple Salsa
6

1. In a medium bowl, combine pineapple, onion, red pepper, cilantro, remaining
lime juice and season with salt and pepper.

To assemble
7

1. Place a few spoonsful of rice into a medium bowl.
2. Top the rice with the seasoned salmon, cucumber, carrots, pineapple,
pineapple salsa, pickled ginger and plantain chips.

Ingredients

INGREDIENTS
 Big Banana® Plantain Chips
 Salmon Poke
 White rice
 Spiraled Cucumbers
 Spiraled Carrots
 Pineapple Salsa
 Pickled Ginger
For the Plantain Chips
 1 lb BIG BANANA® Plantain Chips
 Salt to taste
For the Sockeye Salmon Poke
 1 lb sockeye salmon, cut into ¾ inch cubes
 ¼ cup soy sauce
 1 tsp rice wine vinegar
 1 tsp sriracha
 1 tsp sesame oil
 ¼ tsp sesame seeds
For the Sushi Rice
 1 cup sushi rice
 1 cup water, plus more for rinsing
 3 tbsp rice vinegar
 5 ½ tsp sugar
 ½ tsp salt
For the Spiraled Cucumber
 1 european (seedless) cucumber, spiralized
 ½ cup rice wine vinegar
 ½ cup water
  cup honey
 1 tsp salt
For the Spiraled Carrots
 2 large carrots, peeled
 ¼ cup rice vinegar
 2 tbsp sugar
 1 tbsp sesame oil
 ½ tsp salt
For the Pineapple Salsa
 5 ½ cups pineapple, diced
 ¼ red onion, diced
 2 tbsp red pepper, minced
 2 tbsp cilantro, minced
 1 lime, juiced
 kosher salt
 freshly ground black pepper

Directions

For the Plantain Chips
1

1. Heat oil in deep fryer to 350° F .
2. Place the chips in the basket, do not overfill. Do it in 2 batches if necessary.
3. Fry the plantain chips until golden brown, 3 to 4 minutes.
4. Drain in a large bowl lined with paper towels, and salt to taste while still warm.

For the Sockeye Salmon Poke
2

1. In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha,
sesame oil and sesame seeds. Cover and refrigerate.

For the Sushi Rice
3

1. Add the rice to a fine mesh strainer and submerge in a bowl filled with water.
Shake the rice a few times to remove excess starch.
2. Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the
pot and bring to a boil over medium-high heat. Once boiling, reduce the heat
Recipes created exclusively for MIC Food® © 2020 MIC Food. All rights reserved
to medium-low and simmer for 10 minutes. Remove the pan from the heat and
let stand for 15 minutes.
3. Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a
large bowl.
4. Mix together the rice vinegar, sugar, and salt and pour over the rice while still
hot. Gently fold the rice to incorporate. Cover and set aside until ready to
assemble the bowl.

For the Spiraled Cucumber
4

1. Whisk the rice wine vinegar, water, honey and salt in a medium bowl.
2. Add prepared cucumbers; toss to coat

For the Spiraled Carrots
5

1. Place carrots in a small bowl or large mason jar.
2. Whisk all other ingredients together.
3. Pour over carrots. Mix to coat.
4. Soak for at least an hour, up to a week.
5. They get more delicious the longer they sit. Store in refrigerator.

For the Pineapple Salsa
6

1. In a medium bowl, combine pineapple, onion, red pepper, cilantro, remaining
lime juice and season with salt and pepper.

To assemble
7

1. Place a few spoonsful of rice into a medium bowl.
2. Top the rice with the seasoned salmon, cucumber, carrots, pineapple,
pineapple salsa, pickled ginger and plantain chips.

Plantain Chips with Salmon Poke Bowl


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