1. Heat oil in deep fryer to 350° F .
2. Place the chips in the basket, do not overfill. Do it in 2 batches if necessary.
3. Fry the plantain chips until golden brown, 3 to 4 minutes.
4. Drain in a large bowl lined with paper towels, and salt to taste while still warm.

1. In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha,
sesame oil and sesame seeds. Cover and refrigerate.

1. Add the rice to a fine mesh strainer and submerge in a bowl filled with water.
Shake the rice a few times to remove excess starch.
2. Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the
pot and bring to a boil over medium-high heat. Once boiling, reduce the heat
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to medium-low and simmer for 10 minutes. Remove the pan from the heat and
let stand for 15 minutes.
3. Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a
large bowl.
4. Mix together the rice vinegar, sugar, and salt and pour over the rice while still
hot. Gently fold the rice to incorporate. Cover and set aside until ready to
assemble the bowl.

1. Whisk the rice wine vinegar, water, honey and salt in a medium bowl.
2. Add prepared cucumbers; toss to coat

1. Place carrots in a small bowl or large mason jar.
2. Whisk all other ingredients together.
3. Pour over carrots. Mix to coat.
4. Soak for at least an hour, up to a week.
5. They get more delicious the longer they sit. Store in refrigerator.

1. In a medium bowl, combine pineapple, onion, red pepper, cilantro, remaining
lime juice and season with salt and pepper.

1. Place a few spoonsful of rice into a medium bowl.
2. Top the rice with the seasoned salmon, cucumber, carrots, pineapple,
pineapple salsa, pickled ginger and plantain chips.