1 lb salmon, sushi-grade
2 tsp fresh ginger, peeled and grated
1 tbsp sesame oil, toasted, to taste
2 tsp vinegar, to taste
3 tbsp liquid aminos, or to taste
3 tsp sriracha, or to taste
2 green onion stalks , finely chopped
2 tsp sesame seeds
sea salt, to taste
Thaw sushi-grade salmon in the refrigerator until completely thawed. Place salmon on a clean cutting board on top of a clean countertop. Use a knife to remove the salmon skin.
Chop the salmon into bite-sized pieces.
Place salmon in a clean mixing bowl.
Stir together the ingredients for the sauce in a measuring cup or bowl and pour over the chopped salmon. Stir well until everything is combined. Taste the salmon for flavor and add more, to taste.
Enjoy in a poke bowl, sushi burger, and/or on top of a green salad.
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