Recipes

Smoked salmon sushi squares

Category:	main dish
Issue:	June 2010
Servings:	Makes 16 servings
Description:	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. 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.
Ingredients:	2 cups sushi rice 2 cups water ¼ cup rice wine vinegar 1 Tbsp granulated sugar 16 thin slices English cucumber (unpeeled) 4 oz smoked salmon 1 Tbsp light mayonnaise ½ tsp wasabi (Japanese horseradish) 1 sheet nori (dried seaweed) 1 tsp sesame seeds, toasted low-sodium soy sauce, wasabi and pickled ginger (optional)
Directions:	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 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. 5. 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. 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.
Prep Time:	15 minutes