Nori Salmon with Seaweed Rice Salad - alive magazine
A double shot of seaweed—nori and wakame—lends this dish a salty flavour without an excess of sodium. The nori garnish is a version of furikake…
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Cooking tools:
- Saucepan
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- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
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- Serving platter
- Colander
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Ingredients
- 1 cup (250 mL) brown rice
- 1 lb (450 g) wild salmon, cut into 4 equal-sized pieces
- 2 nori sheets
- 1/4 cup (60 mL) sesame seeds
- 1 tsp (5 mL) sesame oil
- 1/2 oz (14 g) dried wakame seaweed
- 1 English cucumber
- 2 medium carrots
- 2 green onions, white and green parts only, thinly sliced
- Juice of 1/2 lemon
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