Smoked Salmon Sushi Salad

• 6 sheets roasted (or toasted) nori (about 7 by 9 in.)
• 1 firm-ripe avocado (about 1/2 lb.), peeled, pitted, and sliced
• Seasoned rice vinegar
• 1 to 2 tablespoons shaved bonito (optional)
• 1/2 pound thin-sliced smoked salmon, cut into strips
• About 1/4 cup sliced pickled ginger
• About 1 ounce radish (or daikon) sprouts, rinsed and drained
• 2 to 3 tablespoons tobiko caviar

1. Rinse a 1- to 2-cup bowl with cold water and lightly pack 1/4 of the sushi rice salad into it. Invert onto a plate. Repeat to shape remaining portions.
2. Cut nori sheets into quarters. Moisten sliced avocado with rice vinegar.
3. Sprinkle sushi rice salads equally with shaved bonito. Alongside each, arrange 1/4 of the nori, avocado, salmon, pickled ginger, and radish sprouts. Sprinkle servings with tobiko caviar.
4. To eat as sushi, put some of each ingredient on a piece of nori and add chili mayonnaise to taste; fold nori over filling. Or eat as a salad with a knife and fork, adding chili mayonnaise to taste.
5. Nutritional analysis per serving without mayonnaise.

avocado, rice vinegar, bonito, thin, ginger, sprouts, caviar

Taken from www.myrecipes.com/recipe/smoked-salmon-sushi-salad (may not work)