1 lb sushi grade salmon, chopped
3 tbsp minced ginger
¼ cup sesame oil
1 tbsp garlic chili sauce
1 tsp ground ginger
1 tbsp coconut aminos
1 tbsp chili ponzu
1 tsp garlic powder
2 green onions, chopped
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 avocado, chopped
Salmon caviar/roe as a garnish *optional
Mix everything together in a large bowl accept for the avocado and salmon roe.
(If you don’t want to stack the salmon on top of the avocado or create a tower, you can just mix the avocado in with everything else and serve).
Put avocado on a serving plate and stack salmon poke on top and top with salmon caviar/roe and sprinkle with a little more sesame seeds and serve.
To make a “tower”:
With a biscuit cutter or any cylinder object that is open on both ends.
Grease entire biscuit cutter or cylinder with sesame oil then put on it on a plate.
Put avocado at the bottom of the cylinder then stack salmon poke on top until firmly packed, but not pressing down too much.
Refrigerate for at least an hour. Remove cylinder and top with salmon caviar/roe and sprinkle with sesame seeds and serve.