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I adapted this recipe
wonderful sushi recipe from Rose Reisman and her
Art of Living web
site. Check out her web site. Photo by Lorella Vanetti. This is an interesting and easy way to
make sushi. You could substitute any sushi filling that you desire. Give it a try!
Don't forget to check out Linda's
California Rolls - American-Style Sushi Rolls.
More delicious
Salmon Recipes and
Appetizer Recipes.
Smoked Salmon Sushi Squares Recipe
Recipe Type:
Appetizer,
Salmon,
Sushi
Yields: 16 sushi squares
Prep time: 30 min
Rice Ingredients:
1/4 cup rice wine vinegar
1 tablespoon granulated sugar
1 teaspoon salt
2 cups uncooked
Japanese medium-grain sushi rice*
2 cups water
* Only use
Japanese medium-grain sushi rice
in sushi making. It is a medium-grained rice and gets
sticky when it is cooked. Long-grained American rice will not work because it is
drier and doesn't stick together.
In a small saucepan over
medium heat, combine rice vinegar, sugar, and salt. Heat
mixture just until the sugar dissolves (do not let it
boil). Remove from heat and let cool until ready to use.
In a large heavy saucepan over medium-high heat, combine the
rice and water;
bring just to a boil,
reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and let
rice rest, covered, for 15 additional minutes. When rice is done cooking
and resting, transfer to a large bowl; loosen rice
grains gently with a rubber spatula or wooden spoon by
cutting and folding (do not stir, as this will crush the
rice).
NOTE:
Either use the rice soon after preparing it, or cover it
with a damp cloth to keep it moist. Do not refrigerate
the cooked rice.
Sprinkle the cooled rice
vinegar mixture over the rice, mixing together as you
sprinkle (add enough dressing to coat the rice but not
make it damp - you may not need to use all the vinegar
dressing). Spread the hot rice on top of a large sheet
of aluminum foil and let cool.
Sushi
Ingredients:
1 tablespoon light mayonnaise
1/2 teaspoon
Wasabi (Japanese horseradish)
16 thin slices of English cucumber (unpeeled)
4 ounces smoked salmon, thin sliced
1 sheet
Roasted-Seaweed (Nori)
1 teaspoon sesame seeds, toasted
Soy sauce (low sodium)
Wasabi (optional)
Pickled ginger (optional)
Line an 8-inch square baking dish with plastic wrap (spread
over the bottom and sides of the dish and let overhand to help remove the sushi
later); set aside.
In a small bowl, combine the mayonnaise and 1/2 teaspoon
wasabi; set aside.
Cover the bottom of the prepared baking dish with the cucumber
slices. Lay the smoked salmon slices over the top. Spread the mayonnaise/wasabi
mixture over the salmon.
Place 1/2 of the prepared rice over the top of the mayonnaise,
pressing firmly to make an even thickness (dipping your fingers in water to
prevent the rice from sticking to your hands).
Top with the nori sheet (cutting to fit if necessary). Add the
remaining prepared rice, patting it firmly to an even thickness.
Invert onto a serving platter and, using a very sharp knife,
cut into 16 squares. NOTE: Wipe your knife after each cut
and dip into cold water. Sprinkle the top with sesame seeds.
Serve immediately or cover tightly with plastic wrap and
refrigerate for 1 to 2 hours. Serve at room temperature and garnish with soy
sauce, wasabi, and/or pickled ginger if desired.
Makes 16 sushi squares.
Variation Ideas:
Boston Rolls - Scallions, crab, and salmon
Egg Salad Rolls - Hard-boiled eggs, mayonnaise, green onion strips
Holiday Rolls - Cranberry salsa, turkey strips, cream cheese strips
New York Rolls - Sliced apple, sliced avocado, smoked salmon
Pesto Rolls - Pesto, turkey or chicken strips, cream cheese strips
Philadelphia Rolls - Smoked salmon, cucumber, cream cheese strips
Melon Rolls - Prosciutto slices, melon strips
Shrimp Rolls - Shrimp, cream cheese strips
Tuna Salad Rolls - Tuna salad, sliced tomatos, lettuce leaves
Veggie Rolls - Pesto, cucumber slices, tomato slices
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