Ingredients
>
8 oz sushi rice
>
5 tbsp unseasoned rice vinegar
>
1 tsp sugar
>
1 tsp salt
>
1 head romaine lettuce
>
4 tbsp mayonnaise
>
1 cucumber
>
10 oz salmon fillet
>
2 tbsp tamari
>
2 avocados
>
1 sheet nori (toasted seaweed sheets)
Steps
1
Cook the sushi rice according to the instructions on the package.
2
Heat the rice vinegar, sugar and salt in a saucepan, stirring until sugar and salt have dissolved. Pour the mixture over the still warm rice and toss for 3 min.
3
Remove the ends from the lettuce heart and cut the lettuce into thin strips. Cover the bottom of a large, flat dish with the lettuce strips.
4
Drizzle the mayonnaise over the lettuce. Top with the sushi rice.
5
Quarter the cucumber lengthwise. Use a spoon to remove the seeds. Cut the cucumber into long strips.
6
Cut the strips into pieces approximately 2 ½ inches long and sprinkle over the rice.
7
Heat a nonstick frying pan and fry the salmon, skin side down for approx. 6 min., turning halfway through. Remove from heat.
8
Cut the salmon into pieces, drizzle with the tamari and sprinkle over the salad.
9
Halve the avocados lengthwise. Remove the pits and use a spoon to scoop out the flesh. Cut into long strips and place over the salmon.
10
Tear the nori sheet into pieces and sprinkle over the salad.
