Smoked Salmon Sushi With Wasabi Dipping Sauces Food

SMOKED SALMON WITH AVOCADO AND WASABI CREAM CHEESE FINGER SANWICHES

Steps:

• Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture.
• Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
• Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible.

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 SUMMER ROLLS WITH DIPPING SAUCE

Steps:

• Dipping Sauce:.
• Mix all sauce ingredients in a bowl. Set aside for the flavors to meld while you are making the spring rolls.
• The Spring Rolls:.
• Cook salmon in olive oil or a nonstick sprayed medium heat pan until cooked through, about 3 minutes a side, depending on the thickness. Sprinkle with salt and pepper to taste. Break salmon apart into medium chunks with a fork and let cool while you prepare your other ingredients.
• Get your ingredients ready so that they are separate and ready to grab for each roll. I split each ingredient pile into 4 so I can divide them more evenly between the 16.
• Set 1 rice paper sheet in very warm water in a pie plate and let sit for about 15 seconds, or until soft and pliable. Remove and set on counter or other flat space where you can place the rice paper. When you remove a sheet, add another one to the hot water while you make a roll, so it will be ready to use for the next one. You will have to replace the water a few times, as it cools.
• Add 1/16th of each of the ingredients vertically on the rice paper, taking up the center half of the sheet. Fold the top quarter and bottom quarter to meet at the center of the ingredients, overlapping slightly. Tightly roll the sheet from one side to the other to make a secure spring roll. The rice paper will automatically stick to itself to "glue" it together. There is a demo on Recipezaar with photos of another way to roll them. You can see it at http://www.recipezaar.com/bb/viewtopic.zsp?t=224922. Scroll halfway down the page to view the photos.
• Repeat until you have 16 rolls and place on a plate or baking tray as you go along. You can make these hours before a party if you wish.
• Cover with plastic wrap to store in refrigerator or serve immediately with dipping sauce.

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.

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.