Lox Bowl — Jewish Food Society

Ingredients

• 6 cups sushi rice, freshly made*
• 1 pound Bonito-Cured Lox, thinly sliced
• 2-4 tablespoons Chile Mayo, to taste
• 1 avocado, thinly sliced
• Sweet Kombu
• 1 small cucumber, preferably Japanese, cut into 1/8 inch slices
• ¼ cup Japanese pickles, such as takuan (yellow daikon) or kyurizuke (cucumber)
• 1 tablespoon capers, drained
• ½ bunch cilantro leaves, including some of the tender stems
• 2 scallions, thinly sliced
• ¼ cup ikura (salmon roe), or more to taste
• ¼ cup shredded nori, or a sheet of sushi nori cut into very thin strips using kitchen shears
• * You can also pick up prepared sushi rice at your favorite local Japanese restaurant.