Notes: Up to 1 day ahead, make sushi rice salad, cover, and chill; bring to room temperature to serve. Garnish with cucumber if desired. Speciality ingredients are avaliable at Japanese markets.
Rinse a 1- to 2-cup bowl with cold water and lightly pack 1/4 of the sushi rice salad into it. Invert onto a plate. Repeat to shape remaining portions.
Cut nori sheets into quarters. Moisten sliced avocado with rice vinegar.
Sprinkle sushi rice salads equally with shaved bonito. Alongside each, arrange 1/4 of the nori, avocado, salmon, pickled ginger, and radish sprouts. Sprinkle servings with tobiko caviar.
To eat as sushi, put some of each ingredient on a piece of nori and add chili mayonnaise to taste; fold nori over filling. Or eat as a salad with a knife and fork, adding chili mayonnaise to taste.
Nutritional analysis per serving without mayonnaise.
Cafe Del Rey, Marina Del Rey, California
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