- Separate endive leaves, wash and gently pat dry with a paper towel.
- Slice the sushi grade salmon into small 1/4″ cubes.
- Whisk the Kikkoman Soy Sauce and sesame oil together, pour over salmon. Gently stir in the green onions, dried red pepper flakes, nori and toasted sesame seeds.
- Arrange the endive decoratively on a plate, heap the salmon mixture at the end of each endive leaf. Place remaining salmon in center of platter.
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.