Green Mango Poke Bowl
Chef Sarah Linkenheil
The Culinary Institute of America
Hyde Park, N.Y.
This version of poke contains no seafood, as is typical of the dish. Instead, cubes of unripe mango are combined with edamame, cashews, green onions and seasonings to create a vegan poke that is adaptable to any season of the year. Green mangoes are especially sustainable, as they can be used immediately, thus decreasing the chance of wasting any fruit from overripening.
4 unripe (green) mangoes, peeled and cut into cubes
1 sheet nori seaweed, julienned
2 tbsp. soy sauce
2 tbsp. lime juice
½ tsp. sesame oil
2 green onions, divided and sliced
1 garlic clove, thinly sliced on mandolin
1 tsp. minced fresh ginger
¼ cup cashew nuts, toasted and chopped
½ cup cooked edamame beans
½ tsp. black sesame seeds
2 cups rice, cooked
1. in large bowl, combine mango cubes, seaweed, soy sauce, lime juice, 1 sliced green onion, garlic, ginger, cashews, edamame and sesame seeds. Cover and refrigerate 30 minutes to develop flavors.
2. To serve, divide rice among 6 bowls; place 1 cup poke on top of rice. Sprinkle remaining sliced green onions on top.
Photograph courtesy of National Mango Board