The flavors of the salmon, cucumber, and green tea salt are really fresh. The green tea salt will keep for months and is also terrific sprinkled on popcorn.
Recipe information
Yield
makes 18 pieces
Ingredients
Preparation
In a clean coffee grinder or spice mill, buzz the green tea, crumbled nori, and sesame seeds together to a powder. Transfer to a small bowl and mix with the sea salt; set aside. With a sharp knife, slice the salmon into thin, 2-inch-long pieces. Lay a piece of fish in the palm of your hand and spread a very small amount of wasabi on the surface with your finger. Dab your fingers in a little water and grab about 2 tablespoons of sushi rice. While cupping your palm, gently press the rice onto the fish using 2 fingers. Hand-sculpt the sushi into the shape of a small football. Garnish with a paper-thin slice of cucumber draped over the top and a sprinkle of green tea salt. Squirt with a little lemon juice and serve. Awesome!
