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
Shop What's Cooking America
Check out What's Cooking America's large selection of
Japanese sushi rice,
Bamboo sushi mats,
Nori seaweed sheets,
Wasabi (Japanese horseradish),
Rice Wine (Mirin),
Plastic cutting boards,
and Linda's favorite
Super-Fast Thermapen Thermometer.
Smoked Salmon Sushi Squares Recipe
Yields: 16 sushi squares
Prep time: 30 min
Rice Wine (Mirin)
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
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.
1 tablespoon light mayonnaise
Wasabi (Japanese horseradish)
16 thin slices of English cucumber (unpeeled)
4 ounces thinly-sliced
1 teaspoon sesame seeds, toasted
Soy sauce (low sodium)
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 sushi 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 sushi 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.