I'm thinking of ordering shashimi and I know lots of you et this early out has anyone tried the seaweed salad with it sounds good.

Rice doesn't work for me now but I love the wasabi hit -- these days I sip my Miso while friends/family dig into a boatload of sushi and then I get a salmon teriyaki with no sauce and roll it around in wasabi, yum. I'm private about my surgery and worried about these social occasions bit it all seems to work out fine. Every ine is so happy to have my leftovers, lol. Think I'm going to try some Nori experimenting, hmmmmm. Smoked salmon roll ups with Wasabi cucumber "mayo" and a bit of shredded carrot? Always thought the Phillie thing was ridiculous but maybe I will change my tune and play around with cream cheese whole I'm at it. Part of the sushi thing for me is the presentation -- the art of beautiful food. Great thread; thanks!

don't have rice, have sashimi instead. All the fish none of the rice

@@sarahbethemails, sushi is a weekly treat in my home - though it's homemade to control the carb and calorie counts. I've had no problem and often use the recipe here.

And now that I'm further along in my WLS journey, I do sometimes use real rice, just in tiny amounts (1/4 cup per 2 rolls) and then eat it over two meals. YUM!

I'm on my way to the store to get some salmon for this recipe. What method do you use to thaw the salmon after it's been frozen for a week?

@@Sophie74656, pop it in the fridge for 24 hours, slightly frozen is find when you go to cut it. If I want it right away, I then just dice it from frozen and it thaws out pretty quickly and use it as more of a tartare than strips. You technically can get away with the running cold water method, but your risk of potential illness goes up if you do it improperly. Let me know how you like it - this is a weekly event at my house.

@@Sophie74656, pop it in the fridge for 24 hours, slightly frozen is find when you go to cut it. If I want it right away, I then just dice it from frozen and it thaws out pretty quickly and use it as more of a tartare than strips. You technically can get away with the running cold water method, but your risk of potential illness goes up if you do it improperly. Let me know how you like it - this is a weekly event at my house.

Thanks, the salmon is on sale so I'm going to get a good sized piece. Ceviche for today and the rest is going in the freezer

@@Sophie74656, YUM!