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Smoked Salmon Sushi Salad

Makes 4 servings

Notes: Up to 1 day ahead, make sushi rice salad, cover, and chill; bring to room temperature to serve. Garnish with cucumber if desired. Speciality ingredients are avaliable at Japanese markets.

  Sushi rice salad
 6 sheets roasted (or toasted) nori (about 7 by 9 in.)
 1 firm-ripe avocado (about 1/2 lb.), peeled, pitted, and sliced
  Seasoned rice vinegar
 1 to 2 tablespoons shaved bonito (optional)
 1/2 pound thin-sliced smoked salmon, cut into strips
  About 1/4 cup sliced pickled ginger
  About 1 ounce radish (or daikon) sprouts, rinsed and drained
 2 to 3 tablespoons tobiko caviar
  Chili mayonnaise
Step 1

Rinse a 1- to 2-cup bowl with cold water and lightly pack 1/4 of the sushi rice salad into it. Invert onto a plate. Repeat to shape remaining portions.

Step 2

Cut nori sheets into quarters. Moisten sliced avocado with rice vinegar.

Step 3

Sprinkle sushi rice salads equally with shaved bonito. Alongside each, arrange 1/4 of the nori, avocado, salmon, pickled ginger, and radish sprouts. Sprinkle servings with tobiko caviar.

Step 4

To eat as sushi, put some of each ingredient on a piece of nori and add chili mayonnaise to taste; fold nori over filling. Or eat as a salad with a knife and fork, adding chili mayonnaise to taste.

Step 5

Nutritional analysis per serving without mayonnaise.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 540Calories from Fat 23
% Daily Value *
Total Fat 14g22%

Saturated Fat 2.1g11%
Cholesterol 60mg20%
Sodium 2025mg85%
Total Carbohydrate 82g28%

Dietary Fiber 2.6g11%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.