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Smoked Salmon Sushi Squares |
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 My corporate clients vote this their favorite appetizer. It’s the perfect solution for those who shy away from sushi because of concern about eating raw fish. The key is cooking the sushi rice properly. I always use a water-to-rice ratio of one-to-one, never stir the rice, and keep it covered even when it’s cooling—using a rice cooker is easy, since it can never go wrong. You can find rice wine vinegar already flavored for sushi, so you don’t have to add any sugar. Nori is available in good quality supermarkets and Asian food shops. Photo by Lorella Vanetti. | 2 cups sushi rice | 1 Tbsp light mayonnaise | | 2 cups water | 1/2 tsp wasabi (Japanese horseradish) | | 1/4 cup rice wine vinegar | 1 sheet nori (dried seaweed) | | 1 Tbsp granulated sugar | 1 tsp sesame seeds, toasted | | 16 thin slices English cucumber(unpeeled) | Low-sodium soy sauce, wasabi and pickled ginger (optional) | | 4 oz smoked salmon | |
- Combine the rice and water in a saucepan. Bring to a boil and boil for 1 minute. Reduce the heat to low, cover and cook for 12 minutes. Remove from the heat and let stand, covered, for 10 minutes.
- While the rice cooks, combine the vinegar and sugar in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the heat.
- Turn the rice out into a large bowl. Stir in the vinegar and sugar mixture. Cool just until the rice no longer feels hot. Don’t let the rice get cold or it will dry out.
- Line an 8-inch square baking dish with plastic wrap. Cover the bottom with the cucumber slices. Lay the smoked salmon over top. Mix the mayonnaise and wasabi together and spread over the salmon.
- Place half of the rice over the mayonnaise. Pat it firmly to an even thickness, dipping your fingers in water to prevent the rice from sticking to your hands. Top with the nori. Add the remaining rice, patting it firmly to an even thickness.
- Invert onto a serving platter and cut into 16 pieces. Sprinkle with the sesame seeds. Serve immediately, or cover with plastic wrap and refrigerate for up to 8 hours. Serve at room temperature, garnished with soy sauce, wasabi and pickled ginger, if desired.
| Nutritional Analysis
per Serving | Calories | 97 | | Protein | 3.1 g | | Fat | 0.9 g | | Saturated Fat | 0.2 g | | Carbohydrates | 19 g | | Cholesterol | 2.0 mg | | Sodium | 154 mg | | Fiber | 0.9 g |
Prep Time: 15 minutes
Cook Time: 12 minutes
Make Ahead:Prepare early in the day, cover and refrigerate. If you just want to cook and season the rice earlier in the day, cool before placing in a large plastic bag so it doesn’t dry out. Serves 16 |
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