- 1 small papaya, peeled and sliced
- 3-4 small baby romaine hearts, cut in half lengthwise
- 1-2 raw Nori Sheets, cut into 1 inch strips
Wasabi dipping sauce
- ¼ cup sesame oil
- 1 tablespoon nama shoyu
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon raw honey
- 1 teaspoon wasabi powder
Slice the papaya in the shape of a piece of salmon for desired effect. Do this by peeling papaya first, then cutting the bottom to create a flat base to stand the papaya upright. Using a pairing knife, slide the knife down on the natural curve of the papaya. Repeat until you hit the seeded middle. Use remainder papaya for salad or smoothies. Place one piece of papaya over each romaine half and and wrap nori sheet around it’s belly. Dampen the two ends of nori to stick adhere.
Eat with your hands or chop sticks, dipping into the delicious sauce. Accompany with pickled ginger if desired.