Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
1 sheet nori (dried seaweed)
1 tbsp (15 mL) sesame seeds
2 tbsp (30 mL) white or yellow miso paste
2 tbsp (30 mL) honey
2 tsp (10 mL) rice vinegar
1 lb (500 g) skinless salmon fillet
1 cup (250 mL) cooked sushi or short-grain rice
12 large leaves of Inspired Greens Green Butter
1/2 cup (125 mL) halved, thinly sliced cucumber
1 avocado, peeled, halved and pitted, chopped
1/4 cup (60 mL) pickled ginger
1. Tear nori into bite-size pieces. Heat small skillet over medium heat; toast nori and sesame seeds for 3 to 4 minutes or until seeds begin to turn golden brown. Transfer to plate; let cool.
2. Preheat grill to medium-high; grease grill well. Stir together miso, honey and vinegar; brush 2 tbsp (30 mL) over both sides of salmon. Grill for about 3 minutes on each side or just until opaque in centre. Let stand for 5 minutes; flake salmon into chunks.
3. In small saucepan, heat remaining miso mixture until bubbling; set aside.
4. Place spoonful of rice in centre of each lettuce leaf; top with salmon, cucumber, avocado and ginger. Drizzle with reserved miso mixture; sprinkle nori and sesame seeds over top.
Grilled shrimp can be substituted for salmon if desired.