1 kg of salmon fillet, skinned, boned and cut into 30 cubes.
4 spring onions, chopped approx inch long
½ tsp wasabi paste
¼ cup rice wine vinegar
3 tbsp sesame oil
1 tbsp. grated fresh ginger
2 cloves garlic crushed
¼ cup soy sauce or tamari
In a bowl combine all of the marinade ingredients and add the salmon cubes and marinade for 30 minutes.
Thread salmon carefully onto soaked wooden or bamboo skewers with the spring onions between each cube of salmon, keep the excess marinade.
Heat a BBQ or grill to medium and cook the salmon for 3-5minutes, brushing with the marinade until cooked to your liking.
Serve with a selection of chinese vegetables.