Salmon Sushi Sandwich - alive magazine

Ingredients

• 2 Tbsp (30 mL) grapeseed or sunflower oil
• 2 Tbsp (30 mL) low-sodium soy sauce or tamari
• 4 Tbsp (60 mL) rice vinegar, divided
• 1 Tbsp (15 mL) sesame oil
• 1 garlic clove, finely chopped
• 1 Tbsp (15 mL) minced ginger
• 2 wild salmon fillets, about 6 oz (170 g) each
• 2 cups (500 mL) shredded red cabbage
• 1 medium carrot, shredded
• 1/2 English cucumber, sliced into thin matchsticks
• Juice of 1 lime
• 1/2 tsp (2 mL) salt
• 1/2 cup (125 mL) cream cheese, room temperature
• 2 tsp (10 mL) lime zest
• 1/2 tsp (2 mL) wasabi paste
• 2 nori sheets
• 8 slices whole rye bread