Salmon Nori Slice Or Bar Food

SALMON NORI MAKI

Steps:

• Slice the salmon lengthwise into 4 to 5-inch long sheets about 1/4-inch thick. Place two slices on plastic wrap, salt and pepper fish, lay a sheet or nori on top. Place strips of squash on top of nori sprinkle with scallions, place another piece of plastic wrap on top and roll. Set in refrigerator to set (may be made in advance, up to this point.)
• Remove plastic wrap and heat a saute pan with 2 tablespoons peanut oil. Saute roll in pan rotating every minute. Depending on desired temperature- approximately 4 minutes of cooking time. Deglaze with soy sauce.

SALMON NORI SLICE (OR BAR)

Steps:

• Cook sushi rice following packet directions. Combine vinegar, sugar and salt-heat it for around 30 seconds in a microwave to help melt the sugar; stir through rice as soon as it is cooked. Spread onto a shallow tray to cool quickly, cutting and turning the rice to aid cooling and distribute the vinegar mix .
• In a small bowl combine the salmon and mayonnaise.
• Line a 20cm square cake pan with plastic wrap. Place a seaweed sheet on the base. Spread half the rice evenly over the seaweed sheet and lightly spread with wasabi paste. Cover with avocado slices then salmon mixture. Spread remaining rice evenly over salmon and top with a seaweed sheet. Cover with a piece of plastic wrap and press down firmly. Chill.
• To serve, remove plastic and cut into bite size pieces. Serve with soy sauce or pickled ginger.

SALMON & CUCUMBER SUSHI ROLLS

Steps:

• First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.
• Put the rice in a saucepan with 200ml water and the sake or mirin, if using. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.
• Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
• Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.
• Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.