2 cups of Black Rice
1 pound sushi-grade saslmon
2 teaspoon of fresh ginger
1 tablespoon of sesame oil
2 teaspoon of rice vinegar
3 tablespoon of gluten free soy sauce
4 stalks of green onion, finely chopped
2 teaspoon of sesame seeds
salt to taste
Cook Black rice according to package instructions.
Obtain sushi-grade salmon and place salmon on a clean cutting board. Use knife to remove salmon skin and chop the salmon into bite-size pieces.
Place salmon in clear mixing bowl, add in grated ginger, sesame oil, rice vinegar, gluten free soy sauce, green onions, sesame seeds and stir well until everything combined.
Serve poke over rice.