Smoked Salmon Sushi With Wasabi Dipping Sauces Recipes

ABURI-STYLE SMOKED SALMON OSHI SUSHI

Steps:

• Place the washed and drained sushi rice into a rice cooker.
• Add sufficient water to cover, up to the 2 cup line. Cover with the lid and press the button to cook.
• When the button on the rice cooker has popped up, in a small saucepan, add in the sushi rice vinegar and sugar.
• Heat over medium heat until the sugar has dissolved. Remove from heat.
• Once the rice has fully cooked and is still hot, carefully drizzle and fan in the sushi vinegar. Mix with a rice paddle until the rice is combined with the vinegar.
• Carefully remove about 1 cup of hot rice, place onto a clean work surface and shape into a rectangle. Work quickly and carefully to form the shape. (If you don't have a proper oshi box to press the sushi in [like me], just press it against a flat long surface, such as a baking sheet).
• Place the thinly sliced avocado on top of the rice.
• Next, layer the smoked salmon on top of the avocado.
• Cut into small pieces with a sharp serrated knife. (Tip: Dip the knife in warm water in between cuts to help with stickiness).
• Add the mayonnaise on top of each piece with an offset spatula or spoon.
• CAREFULLY turn on a kitchen blowtorch and quickly sear the top of the smoked salmon until slightly charred. Turn off the blowtorch and set aside.
• Top with jalapenos (if using) on each piece of sushi and repeat with the remainder.
• Serve immediately with soy, wasabi and/or pickled ginger.

SMOKED SALMON SUSHI ROLL

Steps:

• Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
• Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
• Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
• Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

SMOKED SALMON AND MANGO SUSHI WITH CITRUS-SOYA DIPPING SAUCE

Steps:

• In small bowl, dissolve sugar in vinegar.
• Stir into the rice and set aside to cool.
• Wet hands with cold water.
• Place 2 tbsp.of cooled rice into palm of one hand.
• Make a hollow and place a piece of mango in the hollow.
• Shape into a ball around the mango.
• Place a tiny ball of wasabi on the rice and drape a piece of smoked salmon over each ball.
• Serve with pickled ginger, and dipping sauce (instructions below).
• For dipping sauce:Whisk together all ingredients.