California Roll-in-a-bowl Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 8 ounces fish fillets, cut into nugget-sized pieces (tuna, tilapia or other seafood may be substituted)
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons sugar (or sugar substitute or peach nectar)
• 1 tablespoon vinegar
• 1/2 teaspoon wasabi paste
• 1/2 teaspoon red pepper flakes
• 1 dash mirin rice wine (optional)
• 1/2 cup panko breadcrumbs
• 2 teaspoons sesame seeds
• 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)
• 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

Recipe

• 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!