Mama: Hami Howard
If you like California rolls but don’t want to do the rolling, here’s a quick, tasty and healthy dish. Japanese sticky rice works best with this recipe. Serves 4 Japanese stomachs (or 3 American).
Ingredients
7 ounces salmon
1 teaspoon sake
1/2 teaspoon garlic powder
1/4 teaspoon cayenne powder
Salt and pepper to taste
1/3 cup rice vinegar (for sushi seasoning)
1 1/2 cups sushi rice
1 diced avocado
1 diced tomato
1/2 sliced cucumber
3 sliced leaves romaine lettuce
1/4 head sliced lettuce
1/2 cup artificial crab
Mayonnaise
Sesame seeds
Soy sauce
Wasabi
A little purple onion for garnish
Directions
Marinate the salmon with sake, garlic powder, cayenne pepper, salt and pepper for 30 minutes, then grill it.
Make “sushi rice” by slowly stirring the rice vinegar into the cooked rice. Let the rice cool for a few minutes.
Divide the “sushi rice” into separate serving bowls. Lay avocado, tomato, cucumber and lettuces over the rice. Top with crab meat. Break up the grilled salmon and spread over rice. Spread mayonnaise on top and sprinkle with sesame seeds.
Right before serving, mix a little wasabi with soy sauce and spread it over the rice. Garnish with minced purple onion.
