Smoked-Salmon Sushi Squares with Wasabi Mayo

Sushi is very trendy these days.  For those who shy away from sushi because of concern about eating raw fish, this is the perfect solution.  The smoked salmon add the same texture to the Sushi Squares.  Your guests will be amazed at your skill!

1. 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.

2. 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.

3. 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.

4. Line an 8-inch (20 cm) square baking dish with plastic wrap. Cover the bottom with the cucumber slices. Lay the smoked salmon overtop. Mix the mayonnaise and wasabi together and spread over the salmon.

5. Place half 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.

6. 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.

2 cups (500 mL) sushi rice
2 cups (500 mL) water
¼ cup (60 mL) rice vinegar
1 Tbsp (15 mL) granulated sugar
16 thin slices English cucumber (unpeeled)
4 oz (125 g) smoked salmon
2 Tbsp (30 mL) light mayonnaise
1 tsp (5 mL) wasabi (Japanese horseradish)
1 sheet nori (dried seaweed)
1 tsp (5 mL) toasted sesame seeds
low sodium soy sauce, wasabi and pickled ginger on the side (optional)

You can add an extra boost of fiber by cooking brown rice instead of white. You would use 4 cups (1 L) of water and simmer for about 25 minutes, or just until tender.

Preparation time: 15 minutes
Cooking time: 12 minutes
Yeilds: 16 squares

Calories 97
Protein 3.1 g
Carbohydrates 19 g
Fiber 0.9 g
Total fat 0.9 g
Saturated fat 0.2 g
Cholesterol 2 mg
Sodium 154 mg