California Roll-In-A-Bowl Salad

A less fussy way to eat sushi ingredients! I eyeballed quantities when I came up with this, so the measurements aren't precise-- adjust any ingredients to taste. You could probably make a more filling meal out of this by adding in some cooked chilled brown or white rice, or adding more vegetables. And I chose to coat the fish with panko bread crumbs but I'm sure it would work just fine with seared fish or sashimi. Enjoy!

• Ready In: 30 mins
• Serves: 2

Ingredients

• 8  ounces  white fish fillets, cut into nugget-sized pieces (tuna, tilapia or other seafood may be substituted)

• For the Marinade

• 1⁄4 cup soy sauce
• 2  teaspoons  sesame oil
• 2  teaspoons sugar (or sugar substitute or peach nectar)
• 1  tablespoon white vinegar
• 1⁄2 teaspoon wasabi paste
• 1⁄2 teaspoon red pepper flakes
• 1  dash  mirin rice wine (optional)

• For the Breading

• 1⁄2 cup panko breadcrumbs
• 2  teaspoons sesame seeds

• For the Salad

• 1⁄2 head iceberg lettuce
• 1⁄2 avocado, chopped
• 1⁄4 cup nori, chopped (sush seaweed)
• 1  cup  baby spinach leaves
• 4  button mushrooms, sliced
•  pickled ginger (optional)

• Dressing

• 3 -4  tablespoons soy sauce
• 1 -2  teaspoon  sesame oil
• 2  teaspoons  light vegetable oil
• 1  teaspoon sugar (optional) or 1  teaspoon Splenda sugar substitute (optional)
• 1⁄2 teaspoon wasabi paste
• 1⁄2 teaspoon ginger, grated
• 1⁄2 teaspoon red pepper flakes

Directions

1. Combine the marinade ingredients together, and place in a shallow dish with the fish. Let sit at least 1 hour (overnight is best), turning the fish occasionally.
2. Mix the breading ingredients together on a plate. Coat the fish pieces, pressing so the panko sticks. Place on a greased baking pan.
3. Bake for 10-15 minutes at 350 degrees, or until the fish flakes with a fork.
4. Thinly slice the lettuce. Add to a bowl with the remaining salad ingredients.
5. In another bowl, mix the dressing ingredients together until the wasabi is dissolved. Pour over the salad, mix well.
6. Place the fish on top, and garnish with pickled ginger and sesame seeds.
7. Enjoy!