Courtesy Justin Cogley, executive chef, Aubergine in Carmel
Cogley says this recipe is easy to cook at home. He likes to use a Japanese rice cooker for the rice and a simple home smoker for the avocados. To smoke the avocados, cut them in half, take out the pits and smoke them for about 15 minutes. They will keep for two days if wrapped. If you don’t have a home smoker, you can either try using cedar wrapping paper, as our recipe tester did, or simply skip that step.
2 cups prepared white or brown rice
1 pound king salmon, fileted and pin bones and skin removed
2 avocados, smoked (see note above)
1 bunch chives
1 package of furikake seasoning*
Salt and pepper… Read More