Serves: 4
Total Calories: 60
Preheat oven to 450 F. Wrap 1 piece each of salmon and cucumber in a half sheet of nori; insert gently into opening in 1 squid. Repeat with remaining salmon, cucumber, and squid. Place the stuffed squid on an ungreased baking tray and bake 10 minutes. Slice each squid crosswise into 6 rings.
Arrange squid on a platter and serve hot or at room temperature with pickled ginger and soy sauce dip.
This Tiger's Eye recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.
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