Smoked Salmon Sushi Salad

1. 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.

2. 2

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

3. 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.

4. 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.

5. 5

   Nutritional analysis per serving without mayonnaise.

No nutritional information available.

No additional tips available.