Ingredients

1/2 pound skinless, boneless salmon fillet 1/2 avocado, peeled, pitted and cut into strips 2/3 cup mayonnaise 1/2 teaspoon sesame oil 1/4 teaspoon shichimi (Japanese seven spice) 1/8 teaspoon soy sauce 1/4 teaspoon chopped fresh garlic 1/8 teaspoon rice vinegar 3 tablespoons light corn syrup 1 tablespoon unagi no tare (Japanese eel sauce) 1/2 teaspoon sesame seeds 2 tablespoons thinly sliced green onions

Description

Place The Salmon Fillet On A Cutting Board And, Using A Very Sharp Knife, Carefully Cut The Fillet Horizontally Into 1/4-inch-thick Sheets. Trim Each Piece To A Width Of About 3 Inches (save The Trimmings). Place Each Sheet, Long Side Toward You, On A Pie

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