California Roll-In-A-Bowl Salad

• 8 ounces white fish fillets, cut into nugget-sized pieces (tuna, tilapia or other seafood may be substituted)
• 14 cup soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons sugar (or sugar substitute or peach nectar)
• 1 tablespoon white vinegar
• 12 teaspoon wasabi paste
• 12 teaspoon red pepper flakes
• 1 dash mirin rice wine (optional)
• 12 cup panko breadcrumbs
• 2 teaspoons sesame seeds
• 12 head iceberg lettuce
• 12 avocado, chopped
• 14 cup nori, chopped (sush seaweed)
• 1 cup baby spinach leaves
• 4 button mushrooms, sliced
• pickled ginger (optional)
• 3 -4 tablespoons soy sauce
• 1 -2 teaspoon sesame oil
• 2 teaspoons light vegetable oil
• 1 teaspoon sugar (optional) or 1 teaspoon Splenda sugar substitute (optional)
• 12 teaspoon wasabi paste
• 12 teaspoon ginger, grated
• 12 teaspoon red pepper flakes

1. Combine the marinade ingredients together, and place in a shallow dish with the fish.
2. Let sit at least 1 hour (overnight is best), turning the fish occasionally.
3. Mix the breading ingredients together on a plate.
4. Coat the fish pieces, pressing so the panko sticks.
5. Place on a greased baking pan.
6. Bake for 10-15 minutes at 350 degrees, or until the fish flakes with a fork.
7. Thinly slice the lettuce.
8. Add to a bowl with the remaining salad ingredients.
9. In another bowl, mix the dressing ingredients together until the wasabi is dissolved.
10. Pour over the salad, mix well.
11. Place the fish on top, and garnish with pickled ginger and sesame seeds.
12. Enjoy!

white fish, soy sauce, sesame oil, sugar, white vinegar, wasabi paste, red pepper, mirin rice wine, breadcrumbs, sesame seeds, avocado, nori, baby spinach leaves, button mushrooms, ginger, sesame oil, vegetable oil, sugar, wasabi paste, ginger, red pepper

Taken from www.food.com/recipe/california-roll-in-a-bowl-salad-452496 (may not work)