Smoked Salmon Handrolls with Wakame Salad

short-grain brown rice (recipe below)
3/4 to 1 pound wild salmon
Sea salt and freshly ground black pepper
untoasted nori sheets
Toasted sesame seeds
1 avocado, thinly sliced
sprouts (such as sunflower, onion, radish)
1 bunch of asparagus, preferably thinner stalks; snap off the fibrous ends, raw or quickly blanched
basil Leaves
wasabi

Season the salmon with sea salt and black pepper.  I smoked the salmon in my stovetop smoker for about 12-14 minutes (with 1 1/2 tablespoons alder wood chips).  Alternatively, you can saute the salmon in a hot pan with olive oil, about 3 1/2 minutes per side.  Or, substitute with store-bought, hot-smoked salmon.

Take a sheet of nori and pass it over an open flame for a few seconds until lightly toasted.  Fold the nori in half and tear along the crease.  Take one of the halved sheets and lay it shiny side down.  Moisten one hand with a little water and grab ~1/4 cup of rice, press the rice into the left hand side of the nori sheet.  Spread out the rice ~1/4 inch thick, leaving a narrow margin around the edges.  Press the rice with your index finger to make and indentation.  Lay your filling (toasted sesame seeds, avocado slices, sprouts asparagus, salmon, basil leaves) in the indentation.

Lightly roll the bottom left corner on a diagonal, folding the nori tightly around the filling to form a cone.  Use a little water to secure the nori seam.  Serve with wasabi.

Short-Grain Brown Rice

2 cups short-grain brown rice
2 tablespoons rice wine-vinegar
sea salt to taste

Rinse the rice in a strainer under cold running water for 30 seconds.  Combine the rice and 5 cups of water in a pot, cover, and bring to a boil.  Reduce the heat and simmer about 40-45 minutes until tender.  Remove the pot from the heat and let the rice stand, covered, 10 minutes.

Transfer the rice to a wide non-metal bowl and sprinkle with vinegar and salt, tossing gently with a large spoon to combine.  Cool the rice, tossing occasionally, about 15 minutes.

Wakame Salad with Miso-Ginger Dressing

serves 4 to 6
2 ounces wakame seaweed
1 small cucumber (such as Persian), thinly sliced
Miso-Ginger Dressing (recipe below)
2 scallions, thinly sliced
toasted sesame seeds
1 avocado, thinly sliced

Soak the wakame seaweed in warm water to cover, 5 minutes.  Drain, then squeeze out the excess water. Chop into small pieces.

Toss the wakame and sliced cucumber with the miso-ginger dressing.  Top with sliced scallions, toasted sesame seeds, and avocado slices.

Miso-Ginger Dressing

1 tablespoon lime juice
1 tablespoon yellow miso
1 tablespoon grated ginger
1 clove of garlic grated
1 teaspoon soy sauce or tamari
1 teaspoon toasted sesame oil
1/2 teaspoon honey
1/2 cup extra virgin olive oil

Whisk all the ingredients together.