(Yield: 6 to 8 appetizer servings)
1 head Belgian endive lettuce
1 pound sushi grade salmon fillet, bones and skin removed
1/3 cup Kikkoman Soy Sauce
3 tablespoons Kikkoman Sesame Oil
3 green onions, chopped
1/4 teaspoon dried red pepper flakes
1 sheet nori*, toasted and crumbled
1 tablespoon toasted sesame seeds
*Nori is dried sheets of seaweed; it is available in the Asian section of most grocery stores.
TIP: Your butcher will be happy to remove the bones and skin of the salmon for you.
Recipe submitted by Lisa Graf, Buckley Air Force Base, CO, Winner of the 2004 "Best of the Base" Recipe Contest.