Hawaii-style salmon and rice

The Cuisine of Hawaii is a fusion of many foods brought by immigrants to the Hawaiian Islands, particularly of American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins. If you never tried the Hawaii style food you gonna be amazed b the shire variety of colours, techniques and taste. As usual mixing different cuisines  from different parts of the world gives this uniqueness, but also versatility if I may say of the food eaten in the Hawaii islands.

One of those unique recipes is Hawaii-style salmon and rice, which is a strange mix of Japanese way of eating fish (sushi) plus Indian kind of way of marinating food.

To make the chili and garlic water:  Finely mince the red chili and add it into a jar with chili flakes, smashed garlic, salt and rice vinegar.  Mix evenly and let sit for 10 min.  Bring 1/2 cup of water to boil, then pour it into the jar.  Let the mixture sit at room-temperature for 2 ~ 3 hours before using.

To marinate the salmon:  Cube the salmon into bit-size chunks and place in a large bowl.  Add soy sauce, chili and garlic water, sirracha sauce and sesame oil.  Mix evenly then cover with plastic wrap.  Chill in the fridge to marinate for 30 min.

Traditionally for this dish Hawaii people use tuna, but finding good quality tuna is not easy and expensive.

Finely slice the onions and cut into short segments.  Soak in cold water for 5 min to reduce the sharpness of raw onions, then drain the water off completely.  Pound and grind toasted sesame seeds and roasted cashews in a stone-mortar into a coarse powder-consistency. 

 Take the marinated salmon out of the fridge and add the onions, ground sesame/cashew, chili flakes, soy sauce (Depending on the saltiness of the brand, you may need to add more/less to adjust to taste.  This recipe is supposed to be on the saltier side to go with rice, sesame oil and chili/garlic water.  Mix evenly and chill in the fridge for another hour.

Right before serving, mix in the diced scallion and sprinkle with toasted sesame seeds.  Serve the salmon poke over warm steamed rice and diced avocado.  Drizzle with more chili/garlic water for more kicks.

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Hawaii-style salmon and rice

Ingredients

• Chili and garlic water:
• 4 small red chili
• 1/2 tsp of chili flakes
• 1 clove of garlic smashed
• 1 1/2 tsp of salt
• 2 tsp of rice vinegar
• 1/2 cup of water
• 21.2 oz 600 grams of sashimi-grade salmon (preferably Alaska wild salmon)
• 2 tbsp of soy sauce
• 1 1/2 tbsp of chili and garlic water
• 1 tbsp of sriracha sauce
• 1 tsp of sesame oil
• 1/2 cup of thinly sliced onion
• 1/2 tbsp of toasted sesame seeds plus more for sprinkling
• 8 roasted cashews
• 2 tsp of chili flakes
• 1 1/2 tbsp of soy sauce darker soy sauce preferred, plus more for adjusting
• 1 1/2 tsp of sesame oil
• 1 tbsp of chili water
• 2 tbsp of of finely diced scallion green parts only
• 2 avocado optional
• Steamed sushi rice to serve

Instructions

1. To make the chili and garlic water: Finely mince the red chili and add it into a jar with chili flakes, smashed garlic, salt and rice vinegar. Mix evenly and let sit for 10 min. Bring 1/2 cup of water to boil, then pour it into the jar. Let the mixture sit at room-temperature for 2 ~ 3 hours before using.
2. To make the salmon poke: Cube the salmon into bit-size chunks and place in a large bowl. Add soy sauce, chili and garlic water, sirracha sauce and sesame oil. Mix evenly then cover with plastic wrap. Chill in the fridge to marinate for 30 min.
3. Finely slice the onions and cut into short segments. Soak in cold water for 5 min to reduce the sharpness of raw onions, then drain the water off completely. Pound and grind toasted sesame seeds and roasted cashews in a stone-mortar into a coarse powder-consistency. Take the marinated salmon out of the fridge and add the onions, ground sesame/cashew, chili flakes, soy sauce (Depending on the saltiness of the brand, you may need to add more/less to adjust to taste. Poke is supposed to be on the saltier side to go with rice.), sesame oil and chili/garlic water. Mix evenly and chill in the fridge for another hour.
4. Right before serving, mix in the diced scallion and sprinkle with toasted sesame seeds. Serve the salmon poke over warm steamed rice and diced avocado. Drizzle with more chili/garlic water for more kicks.