|An incredible salmon sushi |
that is now my all-time favorite creation
and I'm positive most all of you will enjoy...
Yields: (4 Sushi logs, cut into 16 total squares)
Prep: 15 Mins.; plus preparing sushi rice ahead of time
1 tablespoon mayonnaise
1/2 teaspoon Wasabi paste
3 cups cooked and cooled sushi rice
--(Click here for recipe: Sandra's Easy Sushi Rice)
Furikake Seasoning, optional
--(Japanese seaweed seasoning – See tip below)
1 (1/2-pint jar) smoked salmon sockeye strips, roughly flaked
8 thin strips red bell pepper
8 thin strips peeled celery
4 thin strips peperoncini (mild Greek green pickled jarred pepper)
2 sheets of Nori, cut in half lengthwise
1 tablespoon toasted sesame seeds
--Musubi-maker (See tip below)
--Scissors and a sharp knife
For serving (optional):
--Low-sodium soy sauce
--Sliced pickled ginger
Prepare sushi rice about 1.5 hours before you need it, as it has to cool down completely to absorb the sauce before you roll it into sushi squares.
|Sandra's Easy Sushi Rice Recipe|
In a small bowl, combine the mayonnaise and 1/2 teaspoon wasabi; set aside.
Start an assembly line on work surface to form salmon sushi squares by setting salmon, bell pepper, celery and peperoncini strips aside. Set the sauce aside. Using scissors, cut 2 nori sheets lengthwise in half and stack them (dull side up), and set aside. Open furikake seasoning and sesame seed jars, and set aside. Place room temperature water in a small ramekin, and set aside.
To assemble, lay a halved nori sheet down, and place musubi-maker with the inside moistened with water (without the lid) crosswise over the middle of the nori sheet. Use a small spoon to place cold sushi rice into the mold (about 1/3 full with sushi rice when pressed). Use the musubi-maker handle (with the bottom moistened) to firmly press down on the rice.
Spread the rice with a thin layer of sauce, sprinkle a thin layer of furikake; layer lengthwise ¼ of smoked salmon flakes, 2 strips of red bell pepper, 2 strips of peperoncini and 2 strips of celery on atop, and sprinkle with another thin layer of furikake, then another layer of pressed rice until the mold is about ¾’s full; pressing firmly with the moistened musubi-maker handle one final time.
Hold the handle down with one hand, and use the other to pull the mold upward; hence un-molding the salmon sushi square log.
Tightly wrap the nori around the rice, moisten where the edges meet on top, and gently press to adhere it. Repeat 3 more times.
Using a moistened sharp knife, cut each roll crosswise into 4 equal squares (wipe knife after each cut and dip into cold water), and plate sushi squares, then sprinkle each of them with sesame seeds. Serve at room temperature with soy sauce, wasabi and/or pickled ginger if desired. ~ Enjoy!
Tip: I purchased the Musubi Maker and Furikake seasoning at: http://www.amazon.com/Spam-Musubi-Sushi-Press-K5SPS/dp/B000FWOB5S/ref=pd_sim_k_1) – although most use a spam can for molding sushi squares.