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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