Salmon Poké Bowl with Tempura Wild Mushrooms, Wild Sorrel & Cashew-Coco Dressing.

Serves four

  • Salmon 600g, skin removed and reserved and cut into 1,5cm cubes
For pickled ginger
  • Red wine vinegar 100ml
  • Rice vinegar 150ml
  • Palm sugar 2 tbsp
  • Ginger root 8cm piece thinly sliced
For tempura mushrooms
  • Rice flour 125ml
  • Ground turmeric 3ml
  • Ground fennel 5ml
  • Sea salt
  • Soda or sparkling water 250/350ml
  • Canola oil, for frying
To assemble
  • Ready-made sushi rice, to your preference (buy some from your local sushi restaurant)
  • Curly kale 1 bunch
  • Edamame beans, blanched or steamed 250ml
  • Coconut flakes, toasted 4 tbsp
For the dressing
  • Cashew nut butter 3 tbsp
  • Coconut cream 250ml
  • Sesame oil 1 tbsp
  • Wild sorrel and mint to garnish
  1. Make the pickled ginger, by placing the vinegars and palm sugar in a small pot over medium heat, until the sugar has dissolved. Add the sliced ginger and cook for another 8 – 10 minutes. Remove from the heat and leave to cool in the liquid.
  2. Toss the salmon skin in a little canola oil and place on a greased baking tray. Season with sea salt and cook under the grill until crisp. Crumble into small pieces.
  3. Heat the canola oil in a small pot – the oil should be about 10cm deep.
  4. Make the tempura mushrooms by mixing the flour, spices and a generous amount of salt together. Slowly add the water, whisking continuously, to form a slightly thick batter that will stick to the mushrooms. Dip the mushrooms in the mixture and once your oil is hot enough, fry them until crispy and golden (you can test this by dropping a little of the batter into the oil – if it sizzles, you are good to go). Once you have removed the mushrooms, season with salt and place in a preheated oven of 160∞C to keep warm.
  5. Lastly, make the dressing by mixing the ingredients together until smooth.
  6. Divide all the ingredients between four bowls and pour over the dressing. Garnish with wild sorrel and mint.