Simple Salmon Chirashi

Janeece here.  So Ken's been wanting to try this salmon recipe ever since the May Sunset arrived in the mail.  It seemed like it was pretty easy to make.  (I was in the basement playing Lego's with Linus so it seemed easy to me!)  It turned out super duper yummy.  I especially liked the wasabi soy sauce (but Linus didn't).  The seaweed made it way, way, way to salty so we picked the seaweed out (Linus loved the seaweed and kept his in, as well as eating the left-over seaweed).

Simple Salmon Chirashi

Ingredients

• 1 cup medium-grain white rice
• 1 pound wild salmon fillets, such as sockeye, skinned and cut into 4 pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 cup halved and sliced English cucumber
• 1 cup cubed avocado
• 1 sheet nori, torn into pieces
• 2 green onions, sliced diagonally
• 2 tablespoons toasted sesame seeds
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons wasabi powder
• 1/2 teaspoon toasted sesame oil

Preparation

• 1. Cook rice as package directs. Preheat broiler. Sprinkle salmon on both sides with salt and pepper. Broil fish until done the way you like it, about 6 minutes for medium.
• 2. Divide rice among 4 serving bowls. Lay a piece of salmon on each. Top each serving with cucumber, avocado, nori, onions, and sesame seeds.
• 3. Mix soy, wasabi, and oil in a small bowl and serve with the salmon and rice.