One of my most favourite dishes in the whole world. Although I’ve visited many sushi restaurants in my life, there is only one place in Canada where I’ve been able to find this. It’s Tako Sushi & Ramen Japanese restaurant in Halifax, NS. http://www.takosushiramen.ca/
- Fresh avocado
- Fresh sushi / sashimi grade salmon (approx. 300 grams)
- 1 tablespoon of real mayo
- Half teaspoon of Sriracha sauce
- Wasabi powder
- Optional: quality soya sauce for dipping
- Wash salmon thoroughly with room temperature water and a bit of lemon juice
- Dust the salmon very thinly with wasabi powder
- Cut salmon into small pieces (max. 1/2 cm cubes)
- Mix mayo and Sriracha sauce to make what sushi restaurants often call “spicy mayo”. Add more Sriracha if you want it to be more spicy.
- Mix salmon into the spicy mayo thoroughly. Chill for 5 mins in fridge.
- Cut an avocado in a half. Using a spoon carefully remove avocado from the skin. Remove the seed as well.
- Place half of the avocado on a plate and cover it with the salmon and sauce mixture.
- Make wasabi paste by mixing wasabi powder with a bit of water (as directed on wasabi product labels).
- Serve on an ornamental plate with additional wasabi paste to taste. Eat with fork.
- Throw away any salmon and sauce mix you don’t use / eat in the next 6 hours.
If you find the avocado is sliding / moving a lot, you can cut off a thin slice from the bottom making it more flat.
- Add Masago Capelin Caviar to spicy mayo to add texture and dimension to the mayo.
- Add sushi-grade tuna to the mix with salmon.