Brazilian Chimichurri Salmon Nigiri

Ingredients

• 500 grams Fresh sushi-grade salmon fillet
• 800 grams Canned hearts of palm, drained
• 0.5 cup Fresh flat-leaf parsley, finely minced
• 3 cloves Garlic cloves, minced
• 0.25 cup Extra virgin olive oil
• 2 tablespoons Red wine vinegar
• 1 teaspoon Dried oregano
• 0.5 teaspoon Red chili flakes(optional)
• 1 teaspoon Sea salt
• 0.25 teaspoon Xanthan gum (as a binder for the base)

Instructions

1. 1

   Prepare the chimichurri by whisking together the minced parsley, garlic, olive oil, red wine vinegar, oregano, chili flakes, and half the salt in a small bowl. Let the flavors meld for at least 20 minutes.

2. 2

   Pulse the drained hearts of palm in a food processor until they reach a fine, rice-like consistency. Place the 'rice' in a clean kitchen towel and squeeze out as much moisture as possible.

3. 3

   Transfer the dried hearts of palm to a bowl, mix with xanthan gum and remaining salt, then press firmly into small rectangular nigiri-style molds or hand-shape into 16 tight oblong mounds. Chill for 15 minutes to set.

4. 4

   Using a very sharp sushi knife, slice the salmon against the grain into 16 thin, uniform slices (approximately 2 inches long and 1 inch wide).

5. 5

   Place one slice of salmon over each compressed heart-of-palm base, pressing gently so it adheres.

6. 6

   Top each piece of nigiri with a small dollop of the prepared chimichurri sauce and serve immediately.