Fairly easy dinner to put together when easy to use assorted seafood is on hand. Like this...
I usually make crab cakes with this type of crab. Easy to use and not a bad product. One small filet of sockeye from Alaska, low-heat steam cooked (after properly defrosting in cold water) for about 5 minutes.
Slightly pickled cucumbers, red onion and small heirloom tomatoes.
Chirashi. Rice was 50% milled Niigata Koshihikari from The Rice Factory (easily the best rice purchased locally). With that salmon, crab, ikura, avocado, pickled radish, pickled ginger, toasted nori, lemon, sesame and chives.
