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  • Huli Huli Salmon Bowl

    Ingredients

    Huli Huli Marinade

    8 portions

    • Ingredients
      Amount
    • Brown sugar, packed
      1 cups
    • Ketchup
      ¾ cup
    • Soy sauce, low sodium
      ¾ cup
    • Sake, sherry, or vegetable stock
      ¼ cup
    • Ginger, minced
      as needed
    • Garlic, minced
      1 Tbsp.
    • Sesame oil
      1 Tbsp.

    • Ingredients
      Amount
    • Salmon, boneless, skin on, 4 oz pieces
      8 ea.

    Grilled Pineapple and Red Onions

    • Ingredients
      Amount
    • Red onions, sliced ½” thick rings
      2 ea.
    • Pineapple, cored, cut in ½” rings
      3 ea.
    • Sesame oil
      1 Tbsp.
    • Togarashi
      as needed
    • Salt
      as needed

    • Ingredients
      Amount
    • Olive oil spray
      as needed

    • Ingredients
      Amount
    • Multigrain Mix (recipe follows)
      8 cups
    • Cucumber ribbons, no seeds
      1 cup
    • Carrot Pickles (recipe follows)
      1 cup
    • Avocado, sliced
      2 ea.
    • Green onions, sliced
      ½ cup
    • Micro cilantro
      ½ cup
    • Furikake or black sesame seeds
      1 Tbsp.

    Multigrain Mix

    Yield: 6 cups

    • Ingredients
      Amount
    • Sushi Rice Mix
    • Rice vinegar
      1 cup
    • Sugar
      4 Tbsp.
    • Salt
      2 tsp.
    • Konbu, small pieces
      1 pc.

    • Ingredients
      Amount
    • Quinoa, cooked, warm
      2 cups
    • Brown rice, short grain, cooked, warm
      2 cups
    • Purple barley, cooked, warm
      2 cups
    • White short grain rice, cooked, warm
      2 cups

    • Ingredients
      Amount
    • Edamame, blanched
      2 cups

    Pickled Carrots

    Yield: 2 cups

    • Ingredients
      Amount
    • Carrots, julienne
      2 cups
    • Rice wine vinegar
      ½ cup
    • Sugar
      1 Tbsp.
    • Salt
      1 tsp.
    • Sesame oil
      1 tsp.

    Method

    For the Huli Huli Marinade

    1. In a large bowl, combine all the ingredients in a bowl. Reserve and refrigerate ½ cup of the mixture for basting the fish and red onions.
    2. Add the salmon to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate 4 hours, turning the salmon at least once.

    For the Grilled Red Onion and Pineapple:

    1. Preheat a grill.
    2. Brush the red onions and pineapple with the sesame oil, and season with salt.
    3. Grill on both sides until cooked through, well-marked and caramelized.
    4. Cut the pineapple into chunks, separate the onion rings, and sprinkle with togarashi. Set these aside.

    For the Salmon

    1. Add the salmon to the grill, cover, and cook 4-8 minutes, turning to keep the salmon from burning. Baste it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and width of the salmon, so be sure to check for doneness.)
    2. Toss the cucumber ribbons with the pickled carrots.
    3. Place a spoonful of the Multigrain Mix in a bowl. Top with some grilled diced pineapple chunks, cucumber ribbons, grilled red onions, carrot pickles, and avocado slices. Place a portion of the salmon on top. Sprinkle with green onions, micro cilantro, and furikake.
    4. Serve immediately.

    Multigrain Mix

    1. For the Sushi Rice Mix: Combine the ingredients in a small pot. Heat over low heat until the konbu is soft to the touch, approximately 10 minutes. Do not let the liquid boil. Remove the konbu and let cool.
    2. Combine rice and grains. Gently mix. Place rice mixture on a hotel pan – sprinkle with sushi rice mixture, fanning the mixture to cool.
    3. Fold in edamame just prior to serving.
    4. Note: Use a variety of whole grains to replace any of the above grains. Spelt, kamut, wheat berries, millet, black rice or sorghum are all good substitutes. Select a variety of textures. If konbu is not available, omit from recipe.

    Pickled Carrots

    1. Place the carrots in a bowl. Season with salt and pepper.
    2. Combine the vinegar, sugar and remaining salt in a small sauce pot. Bring to a simmer and pour over the carrots. Mix well and place a weight on top of the carrots to submerge below the liquid. Let cool.
     

    Note: if Togarashi is not available, substitute a pinch of cayenne and toasted sesame seeds. If furikake is not available, substitute toasted black sesame seeds. 

    Recipe by Chef Toni Sakaguchi at The Culinary Institute of America