NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked sushi rice

1 tsp toasted sesame oil

1 tbsp plain non-fat Greek yogurt

1 tsp shichimi togarashi

1 tsp rice vinegar

0.25 tsp sea salt

1 sheet nori

PREPARATION

• 1

  Season the salmon fillet with a pinch of sea salt.

• 2

  Heat the toasted sesame oil in a non-stick skillet over medium-high heat. Place the salmon in the pan and sear for 4-5 minutes per side until cooked through and slightly crispy.

• 3

  Remove the salmon from the pan and let it cool slightly. Use a fork to flake the fish into small pieces in a medium bowl.

• 4

  Add the Greek yogurt, shichimi togarashi, and another pinch of salt to the salmon. Mix well to create a creamy, spicy filling.

• 5

  In a separate bowl, gently toss the cooked sushi rice with the rice vinegar.

• 6

  Wet your hands with water and a little salt to prevent sticking. Place half of the rice in your palm and create a small indentation in the center.

• 7

  Place the salmon mixture into the indentation and cover with the remaining rice, shaping it into a firm triangle.

• 8

  Cut the nori sheet into strips and wrap one strip around the base of the rice triangle.

• 9

  Sprinkle the top with extra togarashi if desired and serve immediately.