SWEET N’ SPICY SALMON POKE IN PINEAPPLE BROWN RICE

Ingredients:

400 grams sushi-grade fresh salmon filet cubed 1/4 cup light brewed soy sauce 2 tablespoons brown sugar 2 tablespoons sesame oil 2 tablespoons rice wine or sake pepper to taste Dry Seasoning: 1 piece nori sheet, grinded 2 teaspoons togarashi 1 tablespoon white or black roasted sesame seeds 1 tablespoon bonito flakes Pineapple Brown Rice: 2 tablespoons olive oil 1/2 cup pineapple chunks, drained 1 piece small onion, finely chopped 2-3 cloves garlic, minced 3-4 cups cooked brown rice 1 teaspoon prepared seasoning coriander leaves, chopped

Procedure:

In a bowl, marinade salmon with soy sauce, brown sugar, sesame oil and rice wine. Mix until salmon are fully covered with marinade. Set aside.

Prepare seasoning: Using a miniprocessor or spice blender, process nori sheet and togarashi together until grinded or almost powdered form. Add and mix in the sesame seeds and bonito flakes, set aside for later use.

Prepare pineapple brown rice: Heat oil in a sautéing pan and pan sear or cook the pineapple chunks until lightly brown or a little toasted. Set aside. From the same pan, sauté onions and garlic until translucent and aromatic. Add in the rice and put at least half amount of pineapple and a teaspoon of the prepared seasoning. Continue cooking until rice is aromatic.

To assemble: Place a cup of pineapple brown rice in a serving bowl, arrange on top pineapple chunks, marinated salmon and coriander leaves. Sprinkle with little amount of prepared seasoning before serving.