Loosely based on the flavors of a poke bowl and the structure of a banh mi, this smoked salmon and cucumber sandwich offers the best of both with a more home-friendly alternative to raw fish. One of the flavor boosts here comes from furikake, a blend of crushed seaweed, sugar and salt. If you have seaweed salad on hand, it makes an excellent substitute for the dressed greens.
Serves 1
- 1 tablespoon rice vinegar
- 1/2 teaspoon soy sauce
- 1/2 teaspoon maple syrup
- 1/4 teaspoon toasted sesame oil
- A handful of mixed greens
- 1 teaspoon chopped scallion
- 1 1/2 tablespoons mayonnaise
- 1 teaspoon Sriracha or similar hot sauce
- 1/2 baguette
- 2 ounces smoked salmon
- 1 1/2 ounces cucumber (1/3 medium cucumber or 1/2 cup), sliced lengthwise into thick ribbons
- 1/2 medium avocado, thinly sliced
- 1 small jalapeño, sliced (optional)
- Furikake seasoning to taste
1. Whisk the rice vinegar, soy sauce, maple syrup, and toasted sesame oil together in a small bowl. Toss with mixed greens and scallions and set aside.
2. In a small bowl, mix the mayonnaise and sriracha. Cut lengthwise to open the baguette without cutting completely in half and spread the mayo over one side of the bread.
3. Layer the cucumber, smoked salmon, and jalapeño (if using) on the mayo-coated side. Fan the avocado slices on the other slice and sprinkle with furikake seasoning.
4. Add the greens and close the sandwich.
