Sushi Ceviche

I couldn’t come up with a better name than Sushi Ceviche because this is really a pure fusion plate of food. Using Japanese ingredients of a simple salmon avocado roll, but the cooking style of making ceviche.

[100% organic, Norway farmed salmon]

For the Sushi Rice

  • ¼ cup sushi rice
  • 1 TBS rice vinegar
  • ½ tsp sugar
  • Pinch of salt

Soak the rice for ten minutes and cook the rice. Don’t over cook it because you want to see the individual grains. Cool the rice at room temperature and mix in the seasonings, then set aside.

For the Ceviche

  • ½ lb salmon
  • ½ red onion
  • ½ cherry bomb pepper
  • 1 lime, juiced

Cut the salmon into medium dice. Thinly slice the red onion and pepper and set in a bowl. Add the lime juice and toss the salmon in it. Refrigerate and marinate for 10 minutes, depending on how thick/big/small your salmon pieces are.

For the Finish

  • 1 Persian cucumber, thinly sliced
  • ½ avocado, cut into wedges
  • ½ mango, diced
  • ½ lemon, juiced
  • Nori sheet

Cut nori into thin strips. Toss avocado wedges in lemon juice, right before assembling.

Strain the ceviche, discard juices but reserve red onion and chili pepper slices.

TO ASSEMBLE

Arrange cucumbers in a circular pattern on the plate. In a ring mold, pack the rice on the bottom, over the cucumbers. Place the avocado wedges along the rim and pack the ceviche into the center. Top with nori strips and scatter mango dice around plate.

*Adapted from From Buenos Aires to Paris.

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