July 10, 2024

Salmon, Tuna and Plantain Poke Bowl with Nori and Wiri Wiri Mayo

Recipe: Devan Rajkumar

“The combination of flavors is like fireworks: spicy wiri wiri mayo, salty ginger-soy glaze and a hint of sweetness from the fried plantains.” — Devan Rajkumar


Ginger-soy Glaze (batch)

  • 1 cup gluten-free soy sauce
  • 1/2 cup honey
  • 3 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 2 tsp minced ginger

Wiri Wiri Mayo (batch)

  • 1 cup mayonnaise
  • 2–3 wiri wiri chili peppers, thinly sliced (can be substituted with half amount of Scotch bonnet or habanero chili peppers)
  • 1 scallion, green part only, thinly sliced
  • 1 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt, to taste

Fried Plantains

  • 2 ripe plantains, peeled and ends trimmed
  • 2 tbsp coconut oil, plus extra if needed

Poke Bowl

  • 2 cups black rice (forbidden rice)
  • 1 cup cubed sushi-grade salmon
  • 1 cup cubed sushi-grade tuna
  • 1 mango, finely chopped
  • 1/2 cucumber, chopped (1 cup)
  • 1 cup cooked edamame
  • 3 tbsp Ginger-soy Glaze, divided (see above)
  • Salt and black pepper, to taste
  • 1/2 cup Wiri Wiri Mayo (see above)
  • 1 avocado, thinly sliced (optional)
  • 1 cup Fried Plantains (see above)
  • 2 tbsp wasabi peas
  • 2 sheets nori, thinly sliced (julienned)
  • 1/2 tsp shichimi togarashi


Yield: Serves 4

Make Ginger-soy Glaze

  1. In saucepan, combine all ingredients and simmer for 5 to 6 minutes over medium heat, until thickened. Strain out ginger, if you prefer.

Make Wiri Wiri Mayo

  1. In measuring jug, combine all ingredients. Using immersion blender, blend for 10 to 15 seconds at base of vessel, then gently move up and down until mixture is completely emulsified. Store in airtight container in fridge for up to 1 week.

Fry Plantains

  1. Line baking sheet with parchment paper. Cut plantains diagonally into

.”-thick slices.

2. Heat oil in cast-iron skillet over

medium heat and brush evenly across

pan. Add plantains in batches and sear

for 3 to 4 minutes per side, until golden

brown. Transfer to prepared baking

sheet. Repeat with remaining plantains,

adding more oil if necessary.



1. Add rice to saucepan and fill halfway

with water. Boil for 20 minutes, until

cooked through. Drain, then set aside.

2. In bowl, combine salmon, tuna,

mango, cucumber, edamame and 1 tbsp

of Ginger-soy Glaze, and season with

salt and pepper. Toss to combine.

3. To serve, scoop rice into bowls. Drizzle

with remaining 2 tbsp of Ginger-soy Glaze

and top with salmon mixture. Drizzle with

Wiri Wiri Mayo, then garnish with fanned

avocado slices (if using), Fried Plantains,

wasabi peas, nori and shichimi togarashi.

Author: Alexandra Whyte

Recipe from Mad Love: Big Flavors Made to Share, from South Asia to the West Indies by Devan Rajkumar. Photography by Suech and Beck. ©2023 by Devan Rajkumar. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher