If salmon isn’t your jam, you can of course make this with any other protein of your choice. My fave suggestions? Cubed chicken breast, tofu or shrimp.

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For this recipe, I breaded my shrimp with Panko bread crumbs and then air fried it. If you have the time to make a traditional fried tempura, I highly recommend going that route! I have a recipe here for this and it’s delicious. If you don’t feel like making shrimp, a simple pan-seared salmon goes perfectly here as well. Marinate it in soy sauce for 20 minutes and it should be good to go.

Also – I used my OurPlace Always pan to steam the asparagus for this recipe. You can boil it or steam it in a bamboo steamer, but wanted to throw this out there incase anyone has this pan and wants to use that built in steamer!!

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I know there’s currently a cream cheese shortage, and when I was shopping for this recipe I definitely saw empty shelves at the stores (truly devastating.) The only store that I found cream cheese at was actually Trader Joe’s! So definitely go there if you are having trouble finding cream cheese.

Can’t find lump crab meat (or just wanna explore some other options?) For something more affordable, go with canned crab meat or even cooked shrimp that’s finely chopped. For something more *bougie,* go for jumbo lump crab meat.

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I call this dish my *easy fancy* dinner for two. It gives total restaurant vibes and also takes 30 minutes to make. You can use frozen peas (yep, like the ones in the bag from the frozen section that are super cheap) and any tomatoes of your choice. You can also skip the tomatoes and opt for something else like greens, another veggie of your choice, or white beans.

I’m vegan … how can I enjoy this flavor combination? 

Vegans, rejoice, because king trumpet mushrooms are the new vegan scallop. Cut the stems cross-wise about 1-1 1/2 inches thick – and then score them. Sear just the way you would sear scallops, a few minutes on each side until golden brown! These go beautifully with the pea puree!

Can I make any of this ahead of time?

Yes!!! You can plate the pea purée and tomatoes the night before or morning of making this dish, then just sear the scallops and assemble!!! You can also make your pea purée up to 2 days before.

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Before we get into the nitty gritty of this recipe, let’s talk about our beloved shrimp scampi. Shrimp scampi is a dish so popular that we even celebrate National Shrimp Scampi Day in the United States on April 29th (lol, are we good?) Soooo like, what’s scampi? According to the internet, Scampi is a crustacean in the lobster family common in the northeastern Atlantic. In Italy, scampi was traditionally prepared much like we prepare shrimp scampi today. When early Italian immigrants came to the United States, they weren’t able to find scampi so they replaced it with shrimp. And that’s how the name “shrimp scampi” came to be. It doesn’t really make sense, but it is what it is. In the US, shrimp scampi was often eaten with pasta and prepared with garlic, olive oil, white wine, and lemon. And that’s where our story of this prawn scampi begins.

The way we’re preparing this recipe is by taking jumbo king tiger prawns (a size down from lobster tails) and preparing them like we would a traditional shrimp scampi. Prawns and shrimp are technically the same thing, but these prawns are *massive.* Of course, you can prepare any kind of shrimp or prawn this way and you don’t have to use king tiger prawns, as they are pretty hard to find. Another thing I want to note is that this recipe is designed to be made on the stovetop since that’s the common way to make shrimp scampi, BUT you can grill them instead, then top with this sauce for the ultimate trip to flavor town, as my guy Guy would say.

By the way, I know parsley is a huge element of my version of shrimp scampi. But like all things in your home kitchen, it’s completely optional. If you want to leave it out completely, you can make this garlicky wine butter sauce without any parsley at all! In my Youtube, I honestly eyeballed everything because this is a dish that should be made to YOUR taste (how much garlic do you like? how much lemon do you like? how much white wine influence do you like?  how much salt? etc…)   However, I am putting a recipe below for your reference so you can make them as close to how I did.

Don’t forget to taste the sauce as you go!!!!! You will slay this recipe so long as you keep tasting and building flavors that you like.

If you want to serve this with pasta, please see the notes at the end of the recipe for how to do that!

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The dish I came up with is like the intersection between a poke bowl and a Japanese maki roll. The poke bowl we know today stems from a meal ancient Hawaiians prepared from freshly caught fish massaged in sea salt, seaweed, and crushed inamona or kukui nuts. So you could say that this dish is a fusion of that and a Japanese maki roll, which is a more recent invention. It is thought to stem from the Edo period, in the latter half of the 18th century in Tokyo. From there it spread like wildfire around the different regions in Japan, each adopting their own style like hosomaki sushi rolls and futomaki rolls. Fast forward to the spicy salmon crunch roll-the make roll this recipe is inspired by-which is an Americanized version of a tuna maki roll. To be more specific, the original was made with tuna (if you’re here on this recipe, chances are you’ve heard of the spicy tuna crunch roll) and it was invented in Little Tokyo in Los Angeles in the 1970s as the sushi bars were starting to attract more non-Japanese clientele.

The ingredients in a typical spicy salmon crunch roll start with fresh salmon which is the star of the dish. Obviously sushi-grade fish is really expensive, so I wanted to make this bowl with just your typical Atlantic salmon filet that you can find at the store. Then we cook it and make it similar to that delicious fresh raw fish that’s usually in a maki roll.I use Japanese panko bread crumbs, which are extra crunchy and flaky. The spicy mayo is made with sriracha and mayo mixed together and a little bit of soy sauce. This bowl combines all those flavors with veggies added to make it more healthy. Final note here: the cabbage is optional. I had cabbage around when I was making the bowl so I just added it for extra crunch. I lightly pickled it in soy sauce and rice vinegar (which you can measure out or totally eyeball.) It’s like a light version of my sesame cabbage salad recipe, which you can find here: honey miso chicken with sesame cabbage salad.

Before we get started, I want to note that everything in this recipe is adjustable to taste or preference. For meal preppers, you can make the sushi rice ahead of time. If you can’t find sushi rice, you can sub a classic short grain white rice or even a brown rice to make it healthier. 

Protein substitutions: If you don’t have salmon, you could use tuna, the same marinade, and cook it fully. If you’re vegan, you can use tofu or skip the protein altogether and add a lot of avocado covered in panic bread crumbs.

Where can I find seaweed?

I got my seaweed from Whole Foods, but I think seaweed is becoming more common in normal supermarkets. If you look in the Japanese or international section you should be able to find some. It’s definitely “on brand” for a maki roll or bowl to have seaweed, but I don’t think it’s 100% necessary to have seaweed to enjoy this meal.

If you like the spicy salmon crunch bowl, you should try the California roll bowl as well!

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You can make the coconut rice on its own, or you can make this epic bowl with the seared shrimp and scallion sauce. Either way, you’ll see two separate recipes below.

Something I want to note before we get started is that this dish is inspired by Asian cuisine. I’ve ordered coconut rice at many different Asian establishments in New York City (and hopefully here in Philly soon!) and I can say without a doubt that coconut rice is always going to be in my top 3 favorite grain dishes. If you’re not familiar with this coconutty deliciousness, it’s found in cultures throughout the world, but mostly in the tropics around the equator. In Indonesia, you can find it prepared with coconut milk, ginger, and lemongrass. It’s also found in Central America in Honduras where they prepare it with coconut milk, garlic, onion, and beans. Yum.

The scallion sauce I made here is inspired by Vietnamese scallion oil. The original sauce is called mỡ hành (pronounce muh hand), and it goes with practically anything. The Vietnamese use it to add flavor to steamed rice, noodles, soups, salads, and different types of meats. It’s really addictive, so you may want to make a double serving! 

The magic about this coconut rice with shrimp and scallion sauce is that it works just as well for lunch in the office as it does for a candle-lit dinner. You can make the rice and sauce in advance, so it’s perfect for meal prep. The rice can be made up to four days before, as long as you cover it in a sealed container in the refrigerator. The scallion sauce can be made up to a week ahead, just make sure it’s covered and refrigerated as well. You should make the shrimp fresh though as it just tastes better straight out of the pan.

What if I don’t have a pressure cooker?

If you don’t have a pressure cooker, you can make this dish in a rice cooker or on the stovetop. Just follow the same instructions and let the rice simmer until all the liquid is absorbed, instead of waiting for the pressure cooker. You can make anything on the stove that you would make in a pressure cooker, it’s just going to take a little bit longer

I don’t really like sweet and salty dishes, is there a work-around? 

Yes, if you don’t like the sweet and salty mix you can skip the agave nectar in the coconut rice. Or you can skip the coconut rice and add another side like an Asian-inspired salad, seared broccoli, or noodles.

Are there other ways to prepare coconut rice?

Yes, there are plenty of ways to prepare coconut rice! Coconut rice is a really versatile dish. In Thailand, it is even eaten as a dessert with slices of ripe mango and coconut cream. It works well with ginger, turmeric, lemongrass, and other spices. It can also be made with garlic, onions, cilantro, raisins, and kumquats. 

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Partnership or not, this is a super easy appetizer, lunch or snack option that I would definitely be enjoying no matter what! Portofino Tuna is simple, smooth and elegant. They have Italian style tuna (yellowfin or albacore) which is hand selected, then canned with extra virgin olive oil and sea salt. Their products are high quality and extremely accessible. I always have a few cans in my pantry for salads, bowls or …you guessed it…toasts!! Or melts! Can’t forget the beloved tuna melt while we are here.

This recipe incorporates garlic confit, which I’m linking my recipe to here. If you don’t have the time or energy to make garlic confit, don’t worry!! You can just roast some garlic or cook in a pan until fragrant and soft and use that instead. The only thing I would steer clear from is using raw garlic because that can be really harsh and mess with your stomach.

This recipe can be whatever you want it to be. Don’t want to make pesto? Use pre-made pesto or chopped basil. Don’t have cherry tomatoes? Cook some canned crushed tomatoes in a skillet and spread on top of the bread? Can’t find sourdough? Use whatever bread YOU like! It’s really that easy! The important thing here is that you are using high quality tuna. You know I’m going to tell you to go buy Portofino Tuna because I genuinely believe it’s a superior high quality Italian style tuna brand that elevates any dish.

By the way, you can find Portofino Tuna on Amazon or click here to find where it’s available in stores.

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If you’ve never tried yuca before, let this be the sign from the universe that you need to try it now!!! Yuca (also known as cassava) is the root of the cassava plant. It’s not edible raw (it’s actually poisonous when it’s raw, so don’t play around with raw yuca lol,) but it is edible when peeled and cooked. It has a starchy consistency and a sweeter, nuttier essence than the potato. It tastes *amazing* boiled, mashed or fried. I’ve eaten every preparation during my little yuca experimentation spree, and wow, honestly…. you should not sleep on boiled yuca. You shouldn’t sleep on these air fries, of course, but like…boiled yuca sounds like it would be boring. News flash: IT’S NOT. Stay tuned for more recipes using boiled yuca.

If you’re wondering why you maybe haven’t heard of or used yuca before, it’s because yuca is common in Latin American countries and not really common here in the USA. It’s used almost as often as the potato in certain areas of Central and South America — I’ve gotten messages from followers from all over the place (Brazil, Colombia, Venezeula, Guatemala, Cuba, Argentina, Costa Rica, Peru and more) sharing different ways their families or local restaurants prepare and serve yuca. It’s no secret that we can’t travel right now, so the only way I’m scratching my travel itch is to cook dishes from different cultures while at home. So, to the Latin American community on my page: when I say your messages, stories and tips make my world, I mean that. It means SO much to me to that you are taking the time to share your stories and encourage me to play with ingredients from Latin American countries. Thank you so so so much to you for teaching me and encouraging me!

Where can I find yuca?

I found my yuca at Whole Foods!! If you have a Whole Foods nearby, check the produce section there. Other stores may have it as well, but if you can’t find it, look up hispanic grocery stores in your area– they may have fresh or frozen yuca there.

What is Cuban mojo?

Mojo is a traditional Cuban sauce or marinade (it can be one, the other or both!) that usually has a base of garlic and citrus.

I can’t have garlic or I just don’t like it…any other sauce suggestions?  

No problem at all – there are SO many sauces you can serve with yucca fries. You can go with mayochup (mayo + ketchup mixed together) which is also known as salsa rosada. You could also go with a regular ketchup! I also think salsa verde (sans onion and garlic,) regular tomato based salsa, chimichurri (sans onion and garlic), or avocado puree with lime would work.

Not into tuna, what other options would go with yuca fries as a side? 

Glad you asked!! Any grilled fish (I personally love salmon or swordfish) will go beautifully here. You could also hop on the meat bandwagon with juicy, spicy chicken breast, pork loin or a sexy steak.

Where did you get your tuna?

Believe it or not, I got these yellowfin tuna steaks from Aldi. They were previously frozen, but when thawed properly in the fridge overnight, previously frozen fish can deliver the same results. Some people think that frozen fish = not fresh and that’s not true. The frozen fish you buy at the store is typically frozen when it’s at its peak freshness, so don’t let the temperature fool you. Some frozen fish or seafood is even better quality than the fresh ones. I would go for any yellowfin tuna steaks that say “sushi grade” on the bag. Thaw in the fridge overnight. Whole Foods also has a great fish selection, so you could get the tuna fresh from there or your local seafood market!

I’ve never chopped yuca.. how do I break it down? 

It’s your lucky day because I have a tutorial on how to cut up the yuca fries and prepare them on Instagram!!! You can get that below!

 

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