Smoked Salmon Mari Sushi Food

SMOKED SALMON MARI SUSHI

Steps:

• Heat vinegar, sugar, and salt in a small pot over low heat. Heat until sugar and salt are dissolved. Set it aside to cool. This will keep in the refrigerator for several months.
• Wash the rice in a bowl with cold water. Change water multiple times until the water is moderately clear. This helps remove unnecessary starch from the rice. Drain the water completely. Put the washed rice in a rice cooker with one cup of water. Let it rests for at least 15 minutes (up to three hours). Cook rice according to the rice cooker.
• When the rice is done, remove it immediately into a shallow bowl (Hangiri wooden vessel if you have one). Sprinkle ¼ cup of sushi vinegar to the rice and gently mix it with a rice spatula. Use a hand fan to help cool the rice. Once the rice is cooled to room temperature, divide it into 15-20 balls. Each ball should be "a-bite-size".
• On a clean counter surface or on a cutting board, place a piece of damped cheesecloth (plastic wrap works great), approximately 8 by 8 inches. On the center of the cheesecloth, place a piece of cold-smoked salmon then the rice ball.
• Pull four corners of the cheesecloth and gently twisting it. Again, gently squeeze out all the air (imagine yourself making ricotta cheese and draining it on cheesecloth).
• Unwrap the cheesecloth and face the rice ball up. Garnish the Mari sushi with thinly sliced lemon. Serve with homemade pickled ginger and your favorite soy sauce.

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.

SMOKED PINK SALMON SUSHI

Steps:

• Smoked (mild-kippered) pink salmon: Thaw pink salmon fillets and place flesh-down on 1/4-inch layer of salt. Sprinkle another layer of salt over the skin side and allow to sit 15 minutes. Rinse thoroughly and lay skin-down on rack of portable electric smoker to dry in cool, dry place, about 1 hour. Rub fistful of brown sugar liberally over flesh. Allow to air-dry 2 hours. Smoke 4 to 6 hours with a single pan of alder chips to produce a mild, golden kipper. Refrigerate overnight.
• Sushi Rice: Cook rice and cool 10 to15 minutes. Put rice in large mixing bowl and sprinkle with rice vinegar, sugar and salt. Fold mixture at least 3 minutes. The more you cool and air rice mixture, the shinier its texture.
• Use tweezers to remove small pin bones from kippered pink salmon fillet. Place skin up on plastic wrap twice as wide as fillet. Carefully lift off skin. Peel and slice lemon paper-thin, removing seeds. Lay single layer of lemon slices on fillet. Take ?Gari? or pickled ginger and squeeze out as much juice as possible. Place layer 2 slices thick, over lemon. Wet hands (so rice won?t stick) and spread rice over top of pickled ginger to form neat layer, no more than 1/2-inch thick. Lift plastic wrap up and over fillet. Wrap securely by compacting contents with hands. Refrigerate at least 1 hour to further firm rice.
• Serving Suggestions: Remove plastic wrap so rice is on bottom. Moisten blade of sharp knife with water and slice diagonally, into individual servings 3/4 to 1-inch wide. Garnish with your choice of greens, and extra portions of pickled ginger and sliced lemon.

SMOKED SALMON AND JICAMA MAKI SUSHI ROLLS

Steps:

• Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker B more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in >su= (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully put rice in a clean bowl, cover with a damp cloth and let rest for 30 minutes. Lay down nori on sushi mat and lightly pat on rice on bottom 2/3rds of nori. Place smoked salmon, jicama, daikon, gari and a touch of wasabi oil. Roll, moisten end and let rest.

SMOKED SALMON & AVOCADO SUSHI

Steps:

• Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
• Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
• Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
• Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
• Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.

SALMON SUSHI

Steps:

• Jellyroll fashion, roll up the ingredients in the following order.
• Place the dried seaweed on top of a bamboo mat.
• Top with a thin layer of rice, followed by the samon and finally 2 strips each of carrot and cucumber for each roll.
• Roll tightly and slice into 4 pinwheels.