Ingredients
- Wasabi Mayo:
- 1/4 cup 1/4 cup gluten-free soy sauce
- 3 Tbsp. 3 Tbsp. mayonnaise
- 2 Tbsp. 2 Tbsp. rice vinegar
- 1 1/2 Tbsp. 1 1/2 Tbsp. wasabi paste
- 1 Tbsp. 1 Tbsp. sugar
- 1 Tbsp. 1 Tbsp. shallot, minced
- 1 1/2 tsp. 1 1/2 tsp. lemon juice
- 1/2 tsp. 1/2 tsp. fresh ginger, grated
- 1/4 tsp. 1/4 tsp. cracked black pepper
- 1/8 tsp. 1/8 tsp. garlic, minced
- 3/4 cup 3/4 cup (approx.) canola oil
- Kosher salt, to taste
- 1 lb. 1 lb. 8 oz. cooked sushi rice
- 8 oz. 8 oz. (approx.) thinly sliced smoked Alaska Salmon
- 24 slices 24 slices seedless cucumber, peeled/scored, sliced 1/8 inch
- 24 slices 24 slices avocado, thinly sliced
- 72 72 fine julienne of nori (1-inch-long pieces)
- 2 Tbsp. 2 Tbsp. sesame seeds, toasted
Servings:
Units:
Instructions
- Wasabi Mayo:
- To make Wasabi Mayo, combine all ingredients except oil and salt in blender; blend thoroughly. With motor running, slowly add oil to
- emulsify. Add more oil, if needed. Season with salt, if needed. Cover and refrigerate at least 2 hours before using. Makes about 1 1/2 cups.
- Using a round biscuit cutter (about 2 1/4-inch), make 24 rice rounds by packing the rice into cutter and releasing about 1/2-inch slice
- rice for each serving. Cut 24 rounds from salmon slices with the same cutter.*
- To assemble sushi, with a squirt bottle, squirt about 1/4 tsp. Wasabit Mayo onto each cucumber slice; layer with a rice round, an avocado
- slice and salmon. Squirt about 1/4 tsp. Wasabi Mayo onto top of each serving; garnish with nori pieces and a sprinkling of sesame seeds.
- *Leftover smoked Alaska Salmon is great in bagel spreads, dips, or with Fettuccine Alfredo.
- FOR YOUR DISPLAY:
- Smoked Wild Alaska Salmon served over sushi rice, cucumber and avocado with a light Wasabi Mayo.
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