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Ingredients

• Sushi rice salad
• 6 sheets roasted (or toasted) nori (about 7 by 9 in.)
• 1 firm-ripe avocado (about 1/2 lb.), peeled, pitted, and sliced
• Seasoned rice vinegar
• 1 to 2 tablespoons shaved bonito (optional)
• 1/2 pound thin-sliced smoked salmon, cut into strips
• About 1/4 cup sliced pickled ginger
• About 1 ounce radish (or daikon) sprouts, rinsed and drained
• 2 to 3 tablespoons tobiko caviar
• Chili mayonnaise

Description

Notes: Up To 1 Day Ahead, Make Sushi Rice Salad, Cover, And Chill; Bring To Room Temperature To Serve. Garnish With Cucumber If Desired. Speciality Ingredients Are Avaliable At Japanese Markets.

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