Open Face Sushi
Do you love sushi as much as I do? It is so delicious, and the rolls look so cute, neatly arranged on a beautiful plate. However, have you tried making your own sushi on the other hand? Yea, not so pretty. I tried it and let me tell you, it was a hot mess. It tasted good, but it looked smushed and messy, because my attempts at rolling and then accurately cutting the rolls failed miserably.
And then I got to thinking, why not make ‘open face’ sushi? I am sure you have heard of open face sandwiches. Same concept - but instead of bread, you pile everything onto seaweed and you’re good to go. Yup, it’s that simple. As I always say - my kind of cooking!!
So give it a try. The possibilities are endless - I usually look through my fridge and see what all I can include, especially odd condiments like capers that can sit around for a while. These deconstructed sushi bowls are also super easy to prep, so you can take them with you for lunch or whip them up for a quick dinner.
Open Face Sushi (2 servings)
1 can salmon (without skins and bones; drained and flaked)
1 carrot (smalled and julienned)
1/2 cucumber (julienned)
1/2 avocado (peeled and sliced)
6 Nori sheets (snack size; or 1 large sheet cut into 4 smaller pieces)
Divide the salmon, carrot, cucumber and avocado onto each nori sheet.
Additional Toppings - Canned artichokes, capers, spring mix, arugula or other greens, radishes, fresh herbs, sesame seeds
Substitutions - Smoked salmon, herring, or sardines instead of canned salmon; or no fish at all for a vegan option
Storage - Refrigerate all ingredients (except nori sheets) individually up to 3 days. Assemble right before eating.
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