When I have the chance to make a special breakfast or brunch, this is my favorite. Perfectly sauteed fillet of salmon, over short grain sushi rice, with a little soy/rice vinegar sauce, toasted seaweed laver, sizzled green onion, and a sunny egg with toasted black sesame sprinkles. A garnish of freshly shredded carrot and red and white cabbage adds a bit of crunch. Note: I toast the sesame seeds and prepare the rice (using a rice cooker) ahead of time to streamline prep. You’ll need just one pan for everything else. Continue Reading…
