Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
30 Mins
Total Time:
40 Mins
Pressed Smoked Salmon Sushi is not just a meal; it’s an experience. Each bite tells a story of balance and finesse, where the smokiness of salmon meets the freshness of shiso and the creaminess of avocado. The seasoned rice acts as a stage, allowing the individual flavors to shine while harmonizing into a delightful ensemble.
Ingredients
Adjust Servings
- Sushi Rice:
Instructions
-
In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt dissolve. Allow the mixture to cool.
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Place the kombu on top of the rice and cook it with water in a rice cooker. Allow it to cool to room temperature once it's done cooking. Remove the kombu and fold the seasoned vinegar into the cooked sushi rice, ensuring it's well mixed.
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Line a loaf pan with plastic wrap. Arrange smoked salmon slices in the loaf pan. Place shiso leaves and avocado slices over the salmon. Spread mayonnaise on the shiso leaves and avocado slices. Evenly spread a thin layer of sushi rice on top of the mayonnaise. Cover the rice with plastic wrap and press it tightly to create a smooth layer. Repeat the process with the remaining rice and filling ingredients.
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Allow the sushi to set for at least 30 minutes. Unwrap the plastic, and invert the loaf pan onto a cutting board, leaving the bottom side up. Using a sharp knife, slice each roll into bite-sized pieces.
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Arrange the pressed smoked salmon sushi on a platter. Serve with soy sauce, pickled ginger, and wasabi on the side.
