This version of “sushi” is perfect for people who are skeptical of raw fish or just don’t enjoy it; these salmon rolls have the same flavor profiles but use the cooked salmon instead.
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The pods are glazed in soy sauce and garlic with just a hint of spice from the cayenne and whole peppers.
This recipe is inspired by the crispy rice and spicy tuna at Nobu. I love how savory the crispy rice bites are with the eel sauce and the avocado to make it just a little creamy.