Salmon replaces the Ahi tuna in this popular Hawaiian dish. Whereas Ahi tuna rivals salmon in taste and availability it is more ecological and health conscious to choose salmon when possible. Our increasing demand for sushi has caused this type of fish, also known as blue or yellow fin tuna, to be overfished in recent years. Populations have dropped to record lows as our appetites increase. In addition, these dolphin size tuna sit high on the food chain which is liked to the appearance of mercury in their flesh. To learn more about tuna please visit Greenpeace.org.
¾ cup brown sushi rice
½ pound sashimi grade salmon
1 tablespoon tamari
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 small Japanese cucumbers
1 ripe avocado
2 tablespoons yuzu, lemon or lime juice
Put the rice in a medium pot or rice cooker with 1 cup plus 2 tablespoons water. Bring to a boil, reduce the heat to low, cover and cook until the rice is tender and all the liquid is absorbed, 25 to 30 minutes.
Cut the salmon into bite sized cubes and put in a medium bowl. Chop only the green part of the scallions and add them to the salmon along with the tamari, sesame oil and sesame seeds. Toss to combine, taste and adjust the seasoning with more tamari if you like.
Divide the rice between two bowls and top with the salmon. Trim and slice the cucumber. Halve the avocado, remove the pit, scoop out the flesh with a spoon and slice. Arrange the cucumber and avocado on top of the salmon drizzle with the yuzu and serve with hot sauce passed at the table.