This week has been filled with my go-to recipes. This is another that I've been making for a couple of years. From the first time I made it we both loved it. The coolness of the cucumber with the creaminess of the avocado makes for a very tasty bite with the salmon. The soy sauce + wasabi sauce is also quite inventive, and really makes this dish feel like a deconstructed sushi roll which is basically what chirashi means (the Japanese word is Chirashizushi which means scattered sushi).
Things I learned from this recipe:
Salmon cooking time varies. Eric prefers it a little more on the almost-raw side and my only desire is that it isn't overcooked. I always check it at six minutes to see how it's doing. Cook time will also vary depending on the cut of the fish. Tail-side is done much closer to the six minute mark.
I can't count how many times I've made this recipe but I know that each time I have the sauce hasn't been the same. I think the recipe version is too salty and not wasabi-flavored enough. I always play around with the ratio by adding more water and wasabi, and I would encourage you to do the same.
Would I make this recipe again?:
Definitely