Sushi Salmon Clouds

INGREDIENTS:

1 lb. Macadamia Smoked Salmon (see recipe below)
1 pot steamed sushi rice

GARNISH:
Pickled ginger
Furikaki
Green onions, thinly sliced

DIRECTIONS:

Smoke salmon as indicated below. Prepare sushi rice. Place heaping teaspoons of rice in small bowls. Make a small divot in the center. Add a chunk of smoked salmon. Garnish with pickled ginger and a light sprinkling of furikake and green onions.

MACADAMIA SMOKED SALMON:

2 lbs. salmon fillets
2 Tbsp. Oils of Aloha Haleiwa Heat Macadamia Oil
1 tsp. Hawaiian salt
Oils of Aloha Hawaiian Macadamia Smoke Chips

Cut salmon into three or four pieces. Baste with macadamia oil and sprinkle lightly with Hawaiian salt. Place a large handful of macadamia smoke chips into a foil packet and poke a few holes in the top. Place packet into your smoker or barbecue and start cooking the salmon when you see the first sign of smoke. Cook until salmon flakes easily when tested with a fork. Makes 6 entrée servings.

Note: If using a smoker set the temperature to 250°F. and allow around 1 to 1 1/2 hours. If not using Macadamia Smoke Chips, then sauté salmon cubes in Haleiwa Heat Macadamia Oil.