• Sweet Ginger Pickled Cucumbers, recipe follows
• Spicy Miso Aioli, recipe follows
• 4 West Coast Salmon Patties, recipe follows
• 4 Buns, split and toasted
• A few leaves butter lettuce

Sweet Ginger Pickled Cucumbers

• ½ long English cucumber, sliced
• Pinch of salt
• 2 tbsp (30 ml) mirin
• 1 tbsp (15 ml) apple cider vinegar, we used Nonna Pia’s
• 1 tbsp (15 ml) pickled ginger
• 1 tsp (5 ml) soy sauce

Spicy Miso Aioli

• ⅓ cup (80 ml) Japanese mayonnaise
• 4 tsp (20 ml) white miso
• 1 tbsp (15 ml) sriracha
• ½ tsp (2.5 ml) minced garlic
• ¼ tsp (1 ml) sesame oil

West Coast Salmon Patties

• 416 g (2 cans) Gold Seal Sockeye Salmon, drained and squeezed dry
• ½ cup (125 ml) panko, plus more as needed
• 2 tbsp (30 ml) Dijon mustard
• 1 tsp (5 ml) minced ginger
• 1 tsp (5 ml) togarashi seasoning (or substitute a pinch of cayenne mixed with ½ tsp (2.5 ml) toasted sesame seeds)
• ½ tsp (2.5 ml) sesame oil
• 2 green onions, finely chopped
• Salt and freshly cracked black pepper, to taste
• 1 egg, lightly beaten