Jamaican Poke Bowl

The Jamaican poke bowl is a fusion of Hawaiian, Japanese, and Caribbean cuisine; it has the fixings of a traditional poke bowl with jerk salmon, rice and peas and fried plantains added for an island twist. This Jamaican bowl recipe is easy enough for meal prep and makes for a healthy, wholesome lunch or dinner.

Prep Time20

Cook Time10

Rice and Peas1 20

Total Time2 30

Course: Air Fryer, Asian, Fish & Seafood, Jamaican, Salads & Bowls

Cuisine: Caribbean, Jamaican, Japanese

Keyword: caribbean bowl recipe, caribbean poke bowl, caribbean rice bowl recipe, jamaican bowl restaurant, jamaican poke bowl, jamaican power bowl, poke bowl recipes, poke bowl sauce, salmon poke bowl recipe, salmon poke bowls

Servings: servings

Author: Taneisha Morris

Equipment

Air-Fryer
Skillet

Ingredients

3 cups Jamaican Rice and Peas
1 lrg Avocado peeled and sliced
1/2 med Cucumber sliced or diced
1 cup Edamame shelled
Furikake as desired
Green Onion thinly sliced, for garnish

Jerk Salmon Bites

1 lb Salmon Fillet cut into chunks
1 tbsp Sesame or Olive Oil
1 tbsp Soy Sauce
1 tbsp Jerk Marinade
Salt to taste

Coleslaw

1 cup Green Cabbage shredded
3/4 cup Purple Cabbage shredded
1 small Carrot shredded
1 tbsp Vinegar
1 tbsp Granulated White Sugar
1 tsp Olive Oil

Spicy Mayo

1/4 cup Mayonnaise Japanese Kewpie Mayo, preferred
1 tbsp Sriracha Hot Sauce or as desired

Fried Plantain

1/2 lrg Ripe Plantain peeled and cut into diagonal pieces
1 tbsp Neutral Cooking Oil
Salt to taste

Instructions

Jerk Salmon Bites

Add salmon to a bowl, and drizzle with olive oil then add jerk marinade, salt and toss until completely coated.
Add the salmon to the air fryer basket and cook for 10 minutes at 380°F (193°C), flipping at the halfway point.

Coleslaw

In a small bowl whisk together vinegar, sugar and olive oil to aAdd red cabbage, green cabbage and carrots until the dressing has emulsified. Then add dressing to the red cabbage, green cabbage, carrots, toss together and set aside.

Spicy Mayo

Whisk mayo and sriracha sauce together until combined and set aside.

Fried Plantain

Heat oil in a skillet over medium-high, add plantain with a sprinkle of salt and fry until the plantain has reached a golden brown colour, flipping once, about 2-3 minutes per side the remove and set aside.

Assemble

Divide cooked rice and peas between two bowls. Place salmon bites on top of one section of the rice then, assemble the avocado, plantain, cucumber, edamame, and coleslaw around each other. Drizzle the spicy mayo over the bowl and sprinkle with green onion and furikake if desired.

Nutrition