Recipe #57: Salmon Shashimi

Often times we are pretty critical about the city of Indianapolis. Both Ian and myself enjoy big city life so we rave about any new restaurant we've discovered that shows any cultural diversity. One of the places we (and many others) have found is a market/restaurant called, "One World Market". It is an authentic Japanese market that my sister actually told us about.

Ever since we visited we have never failed to go for any Japanese ingredients or just our weekly sushi fix. I would be lying to you if I told you that it was just tonight we were craving sushi. We would eat sushi every single night if we had the money...no exaggeration. It was also my sister who originally showed me how to roll sushi. It is very simple to do this but tonight I decided to remove the seaweed. However, I incorporated all of the other ingredients you would normally find in a sushi roll on the plate.

Ingredients:

* Salmon Fillet (sushi grade)
* 1/2 cup of Japanese Rice
* 1 Cucumber
* 1 Avocado
* 1 small container of Seaweed Salad
* Ginger
* Low Sodium Soy Sauce






Cooking Directions:

First pour the Japanese Rice into a medium sauce pan.

Then pour 1 cup of water onto the rice in the sauce pan and bring to a boil.

Once boiling reduce the heat to low and let sit for about 15-20 minutes.

Once the rice is cooked (which will be apparent as soon as all of the water is gone) pack the rice into a 1 cup measuring cup.

Place the cup in the refrigerator for a couple of minutes to cool it slightly.

On a cutting board, slice the cucumber and remove the seeds before slicing it into small rectangular pieces.

Then slice the avocado and the salmon.

Take the cup of rice out of the refrigerator and let the rice fall out of the measuring cup onto the middle of a serving plate for presentation.

With the cucumber, avocado, and ginger slices place them on the serving plate as well.

Take the seaweed salad and scoop a generous amount onto the top of the rice patty.

 Take the sliced salmon sashimi and place on top of the seaweed salad.

Pour a desired amount of the soy sauce in a serving bowl and serve everything cold.