Ingredients

• ●4 oz Smoked Salmon
• ●1 medium Tomato
• ●0.25 cup Maui Onion (or sweet onion)
• ●1 tbsp Green Onion
• ●0.5 Jalapeño
• ●1 tbsp Lemon or Lime Juice
• ●to taste Salt
• ●to taste Pepper
• ●1 large Sweet Potato
• ●as needed Water
• ●1 cup Rice (Jasmine)
• ●1.5 cups Light Coconut Milk
• ●1 pinch Salt
• ●1 Pandan Leaf

Instructions

1. 1Prepare Lomi Lomi Salmon: Combine diced smoked salmon, tomato, Maui onion, green onion, and jalapeño (if using) in a bowl. Add lemon or lime juice, salt, and pepper. Mix gently and chill for at least 30 minutes.
2. 2Prepare Sweet Potato Poi: Preheat oven to 400°F (200°C). Bake the sweet potato until very soft (about 45-60 minutes). Let cool slightly, then peel and mash. Gradually add water until the mixture reaches a smooth, slightly sticky consistency.
3. 3Prepare Light Coconut Rice: Rinse the rice. Combine rice, light coconut milk, salt, and pandan leaf (if using) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let stand for 5 minutes before fluffing with a fork.
4. 4To Serve: Plate the sweet potato poi, top with the Lomi Lomi Salmon, and serve alongside the light coconut rice.