This past weekend I made the dish again with a bit of a surprise (for the chef at least). When I served up the salmon, marinated in mirin, soy and rice wine vinegar then grilled along with the rice and honey-lime drizzling sauce, my son Dylan took a taste and said:
“Can I make sushi with this?”
By which he meant he wanted to roll the rice and salmon in a small sheet of Nori (dried seaweed) that we keep for snacks.
What to say? “How dare you embellish my well thought out recipe!” or “Sure, why not, it might be tasty.”
I chose the latter and both Dylan and Zelda devoured the meal.
You just can’t stand in the way of progress.