from the kitchen of Chef Chris Mejia
8 servings
| Amount | Unit | Ingredients |
| 1 | small bunch | Scallions, chopped |
| 1 | clove | Garlic, minced |
| 1 | tsp | Sesame seeds |
| 1/3 | C | Soy sauce |
| 1 | Tbsp | Sesame oil |
| 1/4 | tsp | Crushed red pepper |
| 4 | C | Raw rice |
| 2 | lbs | Sushi grade salmon |
| As needed | Cucumber | |
| As needed | Carrots | |
| As needed | Pickled red onions | |
| As needed | Fried onions | |
| As needed | Spicy mayo | |
| As needed | Eel sauce |
- Clean and chop scallions.
- Mince 2 cloves of garlic.
- Mix the chopped scallions, minced garlic, sesame seeds, soy sauce, sesame oil and crushed red pepper to yield approx. 1/2 cup of marinade in total.
- Dice salmon into 1/2 inch cubes
- Toss the diced salmon with the marinade.
- Keep refrigerated until ready to use.
- Cook 4 cups of raw rice according to package directions to yield approx. 8 cups.
- Place approx. 1 cup of rice in a bowl.
- Top with choice of vegetables and garnishes.
- Top with about 4oz of marinated salmon.
- Drizzle choice of sauce over top.
| Chef Chris Mejia, Sushi Chef |
