Salmon poke bowl with spicy ponzu
Forget sashimi, this is the latest Japanese raw-fish trend to try!
To make ponzu sauce, mix 50ml soy sauce, 25ml mirin, 50ml rice vinegar, 20ml lemon juice and 2 tsp bonito flakes together in a saucepan. Bring to boil, then remove from heat and infuse for 1 hour. In a mixing bowl, combine with 2 tsp sesame oil, 1 tbsp sriracha sauce, 1 tbsp mirin, ½ finely grated daikon radish, ½ finely grated Spanish onion and 1 finely grated garlic clove.
To cook rice, place 500g of sushi rice in a saucepan and cover with 400ml water. Bring to boil, cover with a tight-fitting lid and cook on low heat for 13-15 mins. Stand with lid on for 5 mins, then fluff with a fork. Spread on tray and leave to cool. Mix through 80ml of sushi rice seasoning and refrigerate.
Dice 600g sashimi-grade salmon, skinned and pinboned, and marinate in ponzu sauce for 2 mins. Scoop some rice into each bowl, then top with salmon and thinly sliced vegetables (daikon radish, capsicum, red radish and green spring onion). Finish with nori, fried shallots, sesame seeds and Korean chilli powder.