Don’t kill the messenger!
Spectacularly Delicious enjoyed this turning-lemons-into-lemonade lunch special at Manhattan’s Cafe 57 Sushi Bar in the Hearst Building. The quality of the food there is beyond reproach; their sense of humor might not be to everyone’s taste but this salad will be.
Wonderful in its simplicity, it was just the thing while taking in the view of the construction crane dangling 75 stories above the city just one block away.
Spectacularly Delicious is temporarily without Internet access in both their East Hampton and Manhattan locations. No real damage or harm was sustained, thank goodness. We’ll be fully back on the grid soon. Thanks to all for the concern and kind wishes.
SANDY AFTERMATH SUSHI SALAD
Recipe Serves 1
4 pieces of sushi-grade salmon
1/4 sweet red pepper
2″ piece of seeded cucumber
1/2 raw carrot
alfalfa sprouts
1 c. prepared sushi rice
1 sheet Nori (sushi seaweed paper)
3 T. Thousand Island dressing or other pinkish mayonnaise-based sauce
Dash of Rooster hot sauce
1 T. Gari (sushi pickled ginger slices)
1/2 t. Wasabi (sushi grated japanese horseradish)
Soy sauce
Poach and cool salmon, use a fork to shred into even small flakes.
Dice red pepper and cucumber into neat 1/8″ squares. Peel and finely shred the carrot.
Lay a piece of nori on a serving plate. Heap the prepared sushi rice on top. Strew the salmon, cucumbers, carrot and peppers over the rice. Sprinkle the sprouts all around.
Mix the dressing with a dash of hot sauce and dress the salad in pretty dots and dabs.
Serve with gari, wasabi and soy on the side.
