Makes 2 salads.
- 2 of Yamamotoyama’s Soy Wrappers
- 1 cup crispy rice noodles
- 1/2 cup seaweed salad
- 4 oz. sushi-grade tuna or salmon, cut into 1/2″ chunks
- 1/2 avocado, just ripe, cut into 1/2″ cubes
- 1/2 tsp grated ginger
- 1 1/2 tsp soy sauce
- 1 tsp sesame oil
- 1-2 tsp lemon juice
- sesame seeds, furikake, togarashi, optional, to taste
- Preheat the oven to 300 degrees F. Take a sheet of soy wrapper and mold it against a medium sized, oven safe bowl that’s been turned upside down on a baking sheet. Take a long piece of twine and tie it around the wrapper to secure it around the bowl. Tie a double knot so that the wrapper lies flush against the surface of the bowl. Bake for 2 1/2 minutes in the oven until the wrapper is stiff to the touch but not overly browned. Remove from the oven and set aside to cool completely before handling. When completely cool, cut the twine off and slip the soy wrapper up off the bowl. Stand it upright. Repeat this process to create another soy wrapper bowl, then set these aside.
- In a mixing bowl, lighty toss the fish, avocado, ginger, soy, sesame oil, and lemon juice together.
- To prepare the salads, place each soy wrapper bowl on a plate. Place 1/2 cup of the fried rice vermicelli in each bowl, then layer a nest of seaweed salad (about 1/4 cup) atop the noodles. Carefully spoon the poke equally between the 2 salads, then sprinkle with sesame seeds, furikake, and/or togarashi to finish.