Sushi Trifle Salad

You've gotta love the presentation here....and no, I can't take credit. Saw it on Pinterest and thought it looked delicious. Indeed it was. What a super idea for a light dinner or luncheon. Very clever and it combines some marvelous flavors and textures. I baked the salmon with some soy sauce, ginger and olive oil smeared on top, topped with salt and pepper. You can cook the salmon anyway you like and with any marinade you prefer.

Sushi Trifle Salad
Adapted from Cook Kosher

Ingredients:
2 cups cooked sushi rice
2 cups cooked salmon, diced 
2 sheets Nori, crumbled
1 cucumber, thinly sliced lengthwise with veg peeler
2 avocados cubed
toasted sesame seeds
For a dressing:
½ cup wasabi sauce
½ cup soy sauce

Method:
Place cooked sushi rice in a clear glass...I used brandy snifters, but any pretty clear glass will do. A variety of glasses might be fun too. Add nori over the rice and then the sliced cucumber.
Top with avocado pieces and place the salmon on top. 
Mix together the wasabi sauce and soy sauce then pour over the salmon. Sprinkle with toasted sesame seeds.