Lomi lomi is the Hawaiian phrase for massage. Traditionally you would "massage" the salmon and other ingredients with your hands but feel free to use a utensil if fishy hands aren't your thing.
1 pound fresh salmon, skin removed and cleaned of bones
1 clove garlic, finely minced
1 sheet nori
1 1/2 cucumber
1/2 maui sweet onion, finely diced
1 serrano chili, seeded and diced
1/4 teaspoon Hawaiian red salt or Kosher salt to taste
2 teaspoons sesame oil
1/4 cup mirin plus extra if the mixture seems dry
sushi rice or other short grained white rice, cooked
nori sheets
bread or toasted wonton wrappers
Cut the salmon into 1/4-inch cubes and place in a medium-sized bowl. Add the garlic to the bowl.
Using a scissors or sharp knife, cut the nori into strips 1/2-inch by 1/8-inch wide and add to the bowl.
Peel the cucumber and slice lengthwise. Scrape out the seeds. Cut the cucumber into 1/4-inch cubes and add to the bowl along with the onion, serrano pepper, salt, sesame oil, and mirin.
Gently stir the salmon mixture to coat the salmon in the other ingredients. Serve in a bowl or place in a mold and form into a shape (a greased ramekin works well) and turn out onto a serving plate.
Serve the lomi lomi salmon tartare over sushi rice with nori sheets or with bread or toasted wonton wrappers.
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