You've got to be a fan of sushi, lox and seviche to appreciate this appetizer from the New York Times.. The salmon "cooks" in a marinade that has some acid in it, in this case, rice wine vinegar and mirin. Matt and I really liked it, but I think it could be improved upon (maybe more vinegar or sugar). I'm going to play with it and let you know..The avocado was a great accompaniment. If you can't find mirin( a sweet rice wine usually available in Asian sections of the grocer), substitute dry sherry and a couple of teaspoons of sugar.
You can find the recipe here: