Ingredients:
2 pounds red salmon, previously frozen and thawed in the fridge overnight1 bunch of green onions, finely chopped
1/2 cup finely chopped white onion
2 Tbs. Nori Komi Furikake rice seasoning (optional)
2 Tbs. soy sauce
3 Tbs. sesame oil
2 Tbs. chili garlic sauce
2 tsp. sugar
1 Tbs. sesame seeds
Directions:
Using a sharp filet knife, remove the skin from the salmon filets. If there are any pin bones, carefully remove them with needle nose pliers. Cut the salmon into bite-sized cubes.Add all the ingredients in a medium bowl and mix thoroughly. If you are not using the rice seasoning, add salt to taste. If you like a little more kick, add an extra tablespoon of the chili garlic sauce.Serve immediately or refrigerate for later. Serve with sesame or rice crackers.
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