The flavors of the salmon, cucumber, and green tea salt are really fresh. The green tea salt will keep for months and is also terrific sprinkled on popcorn.

Ingredients

　　2 tablespoons loose green tea

　　1 sheet nori seaweed, crumbled

　　1 teaspoon sesame seeds, toasted (see Note, page 34)

　　1 tablespoon sea salt

　　1 pound sushi-quality salmon, skin removed

　　2 tablespoons wasabi paste

　　1 1/2 cups prepared sushi rice (page 80)

　　1 hothouse cucumber, sliced into paper-thin circles

　　1 lemon, cut into small wedges

　　In a clean coffee grinder or spice mill, buzz the green tea, crumbled nori, and sesame seeds together to a powder. Transfer to a small bowl and mix with the sea salt; set aside. With a sharp knife, slice the salmon into thin, 2-inch-long pieces. Lay a piece of fish in the palm of your hand and spread a very small amount of wasabi on the surface with your finger. Dab your fingers in a little water and grab about 2 tablespoons of sushi rice. While cupping your palm, gently press the rice onto the fish using 2 fingers. Hand-sculpt the sushi into the shape of a small football. Garnish with a paper-thin slice of cucumber draped over the top and a sprinkle of green tea salt. Squirt with a little lemon juice and serve. Awesome!

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter