Serves 4

Ingredients:

Chicken

• 1.5 lbs Sushi or Sashimi Grade Salmon (Skin removed and reserved for Crispy Salmon Skin Bacon) cut into 1 inch cubes.
• 1/4 cup low sodium soy sauce
• 1 tablespoon toasted sesame seeds
• 1 tablespoon toasted sesame oil
• 1 tablespoon crushed red pepper
• 1/4 cup masago (optional)

Directions:

1. Combine all ingredients.
2. refrigerate for a minimum of 2 hours and up to overnight.
3. Serve with sushi rice or alone.
4. Enjoy!

*Recipe adapted from the The Blind Cook