miso salmon

sushi cups

Miso is a fermented bean paste that gives a real “umami” essence to this eclectic mix of sushi flavours and textures…without the fuss of rolling it up tight!

Serves: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

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 Batavia

1/2 cup (125 mL) halved, thinly sliced cucumber

1 avocado, peeled, halved and pitted, chopped

1/4 cup (60 mL) pickled ginger

Directions:

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.

Tip: