Hawaiian Salmon Poke

• 1 lb quality sashimi-grade salmon fillet, cubed
• 1/4 cup light soy sauce (I like Kikkoman)
• 1 rounded TB white sugar
• 2 TB Furikake rice seasoning (I use Seto Fumi)
• 1/2 - 1 tsp red pepper flakes, depending on your heat preference
• 1 tsp freshly grated ginger
• Juice from 1 wedge of a fresh lime (no bottles!)
• 1/4 cup chopped onion
• 1/4 cup chopped scallion
• Half of a semi-firm avocado, cubed
• Freshly chopped cilantro for garnish
• Optional nori sheets, if making hand rolls

1. Combine all ingredients together in a bowl. Toss to coat well. Cover tightly and chill for at least 1 hour. Serve cold.
2. Serve with white rice, or make into hand rolls.
3. If making hand rolls, simply cut a nori sheet in half, fill with desired amount of rice and salmon poke, and roll it up. Eat rolls immediately.

salmon fillet, ubc, white sugar, tb, red pepper, ginger, lime, ubc, ubc, avocado, cilantro

Taken from www.yummly.com/recipe/Hawaiian-Salmon-poke-1850353 (may not work)