In a deep skillet, combine (roughly crumbled) nori, black sesame seeds, laos and a pinch of sea salt. Toast ± 5 to 10 minutes over medium heat. Pulse mixture in a food processor until everything is thoroughly combined and resembles ‘soil’.
Meanwhile, cut the avocados in half, remove the pit and peel of the skin. Start making an avocado rose, but when you have sliced the avocado you put slices of salmon sashimi between each 2 to 3 slices of avocado. Continue making your avocado rose.
Take 2 small terracotta tapas bowls or brown flowerpots and start constructing a ‘flowerpot’.
Start with a layer of sushi rice, a layer of nori & black sesame crumble (soil), put a sashimi flower on top and decorate with wakame and lime basil cress. Put soy sauce and wasabi on the side.
1/3 Cup Sushi Rice, Cooked and Seasoned with Sushi Vinegar
5 oz. Salmon Sashimi