Smoked Salmon Sushi With Wasabi Dipping Sauces Recipes

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.

BAKED SALMON WITH WASABI SAUCE

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. Place salmon, skin side down, on cookie sheet. Sprinkle with 1 teaspoon of the salt and the pepper; drizzle with oil.
• Bake 15 to 20 minutes or until salmon flakes easily with fork.
• Meanwhile, in food processor, place mayonnaise, cilantro, garlic, gingerroot, wasabi powder, lime juice, sugar and remaining 1/4 teaspoon salt. Cover; process with on-and-off pulses until cilantro is finely chopped.
• Transfer salmon to individual serving plates; top with wasabi sauce. Sprinkle with onions.

SALMON WITH SOY-HONEY AND WASABI SAUCES

Steps:

• Marinate salmon:,
• Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
• Preheat broiler.
• Make sauces:
• Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
• Stir together wasabi powder and water in a small bowl.
• Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
• Serve salmon drizzled with sauces.

SMOKED SALMON SUSHI

Steps:

• Combine the cream cheese and red onion.
• The nori on a bamboo mat, shiny side down.
• Spread 1 Cup of rice on the nori.
• Spread half the cream cheese mixture along the edge of the rice, and top with half of the smoked salmon.
• Using the bamboo mat, roll the nori, forming a log.
• Moisten the edge of the nori with water to seal.
• Cut in half to form 2 single serve rolls, or cut into 6 finger food slices.
• Serve with wasabi and soy sauce.