"Lomi" Style Salmon Tartare with Lilikoi Brown Butter Vinaigrette

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Vinaigrette:

4 ounces butter

3 tablespoons passion fruit juice

1/4 cup fresh orange juice

1 tablespoon chopped shallots

1 teaspoon chopped ginger

1 tablespoon Dijon mustard

1 teaspoon sugar

Salt and fresh ground black pepper, to taste

Rice Cake:

2 cups cooked and lightly salted short grain rice

2 sheets toasted nori, coarsely ground, plus extra for garnish

1 tablespoon toasted sesame seeds, plus extra for garnish

2 tablespoons canola oil, to cook

Salmon:

8 ounces very clean salmon cut 1/4 dice

1/2 cup equal parts vine ripe red and yellow tomatoes cut 1/4 dice

1/4 cup thinly sliced scallion greens

1 fresh lime, juiced

1 to 2 dashes hot pepper sauce

2 tablespoons canola oil

Coarse pink Hawaiian sea salt or sea salt

Fresh ground black pepper, to taste

GARNISH:

2 tablespoons Chinese black vinegar

2 teaspoon mirin 

1 teaspoon sesame oil 

1 tablespoon canola oil 

Salt and fresh ground black pepper, to taste

Salt and fresh ground black pepper, to taste 

Canola oil, for frying 

1 cup mache 

1 cup taro root strings or 1 cup taro, finely julienned