Grilled salmon poke bowl
Photo by Tam West
- For the marinade, whisk 1 tsp each of sesame oil, sesame seeds, soy, honey and sriracha sauce with the zest and juice of ½ lime. Slather all over a 200-250g skin-on salmon fillet and leave to marinate 30-40 minutes.
- Grill salmon skin-side-down until just cooked then cool, reserving the oil. Peel the skin and return it to the grill until it’s nice and crispy. Cool and crumble.
- Arrange 2-3 bowls with sushi rice, flaked chunks of salmon, cooked and shredded kale (we mixed ours with the salmon oil) and finely sliced radish and red onion.
- Top with pomegranate and sesame seeds, a sprinkle of the fish skin and a drizzle of wasabi cream sauce made by whisking 1-3 tsp wasabi powder into 2 Tbsp sour cream, 1 Tbsp mayo and a splash of rice wine vinegar.
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