Wasabi salmon poke with goma wakame

Wasabi salmon poke with goma wakame

By
From
Poke
Serves
4
Photographer
Matt Russell

We love the spicy kick of wasabi, especially in crunchy wasabi peas scattered over poke.

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
240g short-grain black rice

Wasabi and coriander mayo

Quantity Ingredient
big handful fresh coriander leaves, finely chopped
120g see method for ingredients
1 lime, freshly squeezed
15g prepared wasabi paste
10g fresh ginger, finely chopped

Goma Seaweed Salad

Quantity Ingredient
60g dried wakame, rehydrated in cold water for 5 minutes
40g goma seaweed salad
1 spring onion, finely sliced
2 Soy pickled shiitake, plus 100 ml of the pickling liquor

Poke

Quantity Ingredient
4-6 tablespoons Shoyu marinade
2 teaspoons sesame seeds, toasted
2 large fresh salmon fillets, approx. 400 g, skinned and cut into 1.5 cm cubes
2 tablespoons wasabi peas, crushed

Method

  1. Cook the rice as per the cooking instructions, leave to cool and set aside.
  2. Next, make the wasabi and coriander mayo. Blitz half of the coriander with the rest of ingredients in a food processor. Add the rest of the coriander and pulse until smooth. Set aside.
  3. For the salad, combine all the ingredients in a bowl and set aside.
  4. To make the salmon poke, toss the Shoyu Marinade, sesame seeds and salmon together in a bowl. Pile the poke in bowls on top of the rice and seaweed salad. Drizzle over the wasabi and coriander mayo, and sprinkle over some crushed wasabi peas. Try pimping with extra pickled shiitake and a sprinkling of coriander.
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