This isn't a real brain — but it looks like one! To make it you'll need one ripe avocado, cream cheese, seasoned cooked sushi rice, smoked salmon and red tobiko (flying fish roe).
By Heather Ramsdell and Clifford Endo for Food Network Kitchen
Photography by Heather Ramsdell
Prep the Avocado
Halve your avocado lengthwise and remove the pit. Carefully peel each half. Make 2 small balls of cream cheese; press one into the cavity of one avocado half where the pit used to be.
Stuff with Cream Cheese
Stuff the other avocado half with cream cheese.
Press Together
Press the two halves back together again; the cream cheese should adhere them.
Cover with Rice
Pack cooled, cooked seasoned sushi rice all around the avocado in the shape of a brain, leaving an indentation along the center.
Prep the Salmon
Thinly slice (or separate slices of) smoked salmon. Roll each slice into an irregular shape.
Cover the Rice
Stick each rolled slice of salmon onto the rice in a squiggly pattern so the whole thing resembles a brain. Work quickly and neatly, making sure your hands are clean and cool.
Wrap with Plastic
Keep working until the sides are completely covered, but leave the indentation along the center of the "brain" uncovered. Gently press plastic wrap around it to squeeze the salmon together and hide any rice peeking through the sides.
Add Tobiko
Remove the plastic wrap and gently spoon red tobiko (flying fish roe) into the indentation along the center of the brain.
Wrap with Plastic
Press another sheet of plastic wrap over the brain to shape it again; remove it carefully.
It's Almost Too Real
Now you have an appetizer that looks like a real brain but tastes like a smoked salmon sushi roll.
The Finishing Touch
Serve slices of the "brain" with wasabi, soy sauce and pickled ginger.
