This past Friday, it was time for a quick and easy dinner. This dish is inspired by a Korean style salad that a couple of my sushi chefs make. Yes, I said Korean. There are many variations to this salad. This one being more Japanese but this is a great, quick salad with great flavors that is perfect for a weeknight dinner.
Ingredients
1.5 cups of Japanese seaweed salad - store bought,
2 cups of sushi rice
4 TBs of salmon roe - or more 
2 TBs of toasted sesame seeds
Kizami Nori - cut, dried nori. Amount used based on preference.
Baby radish sprouts for garnish
Preparation
Scoop 1.5 cups of rice in a bowl. Sprinkle 1 TBs of sesame seed per bowl over the rice and add the nori. I generally use 2-3 good size pinches of it.
Place half of the seaweed salad in each bowl and spoon 2TBs of salmon roe into each bowl. Garnish with with baby radish sprouts.
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Ingredients
1 cup medium-grain white rice
1 1/4 cups cold water
1 2-inch-square piece dried kelp (konbu),* wiped lightly with dry cloth (optional to me)
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
Preparation
Place rice in a strainer and rinse under cold water until the water runs clear. Place the rice in a heavy medium sauce pan, Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to a large glass bowl.
Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Use a wooden spatula and gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature. Don’t refrigerate the rice, it’ll get soggy!
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1.5 cups of Japanese seaweed salad - store bought,
