4 Salmon fillets
Japanese Seaweed Rice Mix
2 tbs wasabi paste
1 tbs Tamari
1 tsp Hoisin sauce
Mix Wasabi, Tamari and Hoisin together, brush onto both sides of fish.
Sprinkle seaweed mix, thinly on cutting board. Press fish, both sides, into seaweed.
Grill for 3 minutes per side, pan fry until slightly raw in middle, or bake at 350 F for 10 minutes.
Serve with rice and lime and chile grilled Japanese eggplant.