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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.
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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.
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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.
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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.