I can not tell you how much I LOVE poké. Italian is my favorite, but Poke and sushi are absolute second! I crave sushi a minimum of once a week, so when I made this bowl, it was sooo worth the wait.
1½ c good quality salmon, raw and diced
1 tbs soy sauce
⅔ tsp white sesame seeds
The Wonton Chips:
20 wonton wraps
Oil for frying
4 c iceberg lettuce, shredded
1 c green leaf lettuce, chopped
1 mango, peeled pitted and diced
1 lg jalapeno, sliced
½ c green onions, sliced
20 grape tomatoes, halved
1 cucumber, sliced then sliced into half moons
1 avocado, peeled seeded and diced 1 tsp black sesame seeds ½ sheet Nori, sliced very thin
4 lg eggs
1 tsp olive oil
Easy Cilantro Aioli:
1 c cilantro
½ c real mayonnaise
1 ½ tsp lemon juice
Start by putting the poké together. Combine all of the poké ingredients together in a bowl.Toss well. Cover and refrigerate for a minimum of 1 hour.
When you’re ready to bring it together, preheat your deep fryer to 340 degrees. Once brought up to temp, fry your wontons in batches for about 30 seconds, moving them around with a steel fryer tool. Transfer to paper towels and set aside. Now, get your eggs cooked by heating the olive oil in a nonstick pan over medium high heat. Cook your eggs either 1 at a time or in batches of two so you have more control of the shape. Remove from heat and set aside. Use a cookie cutter to get that perfectly round shape. Get the aioli done by transferring cilantro, mayo and lemon juice to your food processor. Puree til smooth. Transfer to a squirt bottle and refrigerate until ready to use. In a large bowl, toss iceberg and green leaf together. Fill 4 bowls with 1½ c of the lettuce mixture. Divide remaining ingredients evenly between all 4 bowls. See picture. Drizzle some aioli and finish off with 5 wonton chips per bowl and you’re done!