Directions

1. Begin by lighting the BBQ and setting it to medium to high indirect heat. Allow it to preheat for 10 minutes with all the vents open, and then cover it with the lid.
2. Take the skin off the salmon and cut it into slices. Marinate the pieces in Lane's Australia POW POW Sauce before placing them on the grill.
3. Slice the cucumber thinly and soak the frozen edamame beans in cold water for 15 minutes, then remove them from their shells.
4. Cut the avocado in half, remove the seed, and slice it.
5. Cook the rice according to the instructions on the package and let it stand until you're ready to assemble the poke bowl.

6. Once the BBQ is ready, put the salmon on the grill and brush it with the remaining sauce every 3 minutes until it's cooked through. Depending on the thickness of the salmon and the BBQ temperature, this should take around 15 minutes. Check the internal temperature of the salmon with a thermometer and make sure it's at least 145°F/62°C.

7. To assemble the poke bowl, place the rice in the centre of a bowl and arrange the avocado, edamame beans, cucumber, and salmon around it. Drizzle some sriracha mayo over the top and sprinkle with crushed seaweed and sesame seeds.