This is a fusion cooking idea that I've used during the Christmas period as a starter for dinner with some success. As the title suggests, it is "sushi style', which in this case means using sushi rice and nori seaweed but instead of rolling, this recipe used a cookie cutter to create a parcel where the sushi rice is wrapped in slices of smoked salmon and a strip of nori. The big advantage to this for the cook is that if you haven't rolled sushi before and don't feel confident of achieving a good result, then this is an easy method to get a similar "sushi style" effect. In addition, these salmon parcels can be eaten with a knife and fork if you don't like (or don't own) chopsticks!
So, what's involved here? Ingredients-wise, you'll need to prepare some Japanese rice and a little sweetcorn. You'll also need some sushi vinegar. You'll need about 100g of smoked salmon to make two salmon parcels and a sheet (or half sheet) of dried nori. I decorate these parcels with a few small slices of avocado, a disc of melted cheddar cheese and some cranberries for a little festive touch. That's all you need apart from a 5 cm / 2.5 inch cookie cutter to create the parcel.
These are very easy to create but I do have a few pointers for you, as follows;
Wet the cookie cutter before you start, this will help when you push the parcel out of the cutter and onto a plate,
When you line the cookie cutter with smoked salmon, make sure not to leave any gaps. You can get away with some little spaces at the top as these will be covered with the strip of nori but any gaps at the base or sides will spoil the effect.
Be sure to leave some smoked salmon over the rim of the cutter as you will need this to fold over the top of the rice.
When you fill the parcel with sushi rice, don't be tempted to over pack - just a little gentle pressure with the back of a spoon will be enough until you have filled the cutter to the top,
You can eat these smoked salmon parcels with soy sauce and a little wasabi but they also work very well with a more festive spoonful of cranberry sauce - I leave that choice to you.
So, if you are looking for a Christmas time starter that's a little different, you may have found it!
You can find the Youtube tutorial by clicking Sushi style Smoked Salmon Parcels or by scrolling to the bottom of the page. The written recipe is just below.
Happy Christmas! Kurumi XXXX.
(PS; There is, of course, nothing to stop you serving these as a main course - just use a larger cookie cutter and increase the amounts of ingredients accordingly!)
ingredients:
(makes 2 sushi style smoked salmon parcels)
1 heaped tbsp frozen sweet corn
100g / 4oz cooked Japanese rice
1.5 tsp sushi rice
100g / 4oz smoked salmon
1/4 avocado for topping
2 slices cheddar cheese, about 10g / 0.5oz together for topping
1cm / 0.5 inch X 2 strips of nori sheet for wrapping
some cranberry sauce for decoration
a cookie cutter about 5.5cm / 2 in diameter
some soy sauce and wasabi or more cranberry sauce as you prefer
how to:
first, boil 1 heaped tbsp of frozen sweet corn for 3 minutes until cooked, then drain and set aside.
spoon the cooked Japanese rice into a bowl. add the sushi rice and cooked sweet corn. stir everything together.
dip your cookie cutter in a bowl of cold water - this will help you when you need to push the parcel out of the cutter.
line the base and the inside of the cutter with smoked salmon. (this should take about 50g / 2oz per parcel.)
at this stage, make sure to leave some of the salmon over the rim to close the parcel.
fill the cutter with the sushi rice and sweetcorn mixture. gently press down the rice until the cutter is full, then fold the salmon over the top of the rice to close the parcel.
use a pair of scissors to trim the salmon until you have a neat finish.
next, invert the parcel and then gently push it out of the cutter and onto a plate.
repeat for parcel two.
for your topping, cut 3 thin slices of avocado.
cut 2 slices of cheddar cheese (10g / 0.5oz) and cut each in half. melt the cheese in a hot frying pan. (put the lid on as the cheese will spit as it melts.) once the cheese has melted , set the pan aside to cool down.
now, place each salmon parcel onto a serving plates. wrap the base of the parcels with a strip of nori.
cut the avocado slices in half and place 3 pieces on the top of each salmon parcel.
use a slice to slide the melted cheese out of the frying pan. place the cheese on a chopping board, then use the cookie cutter to shape the melted cheese into roundels.
place the cheese on top of the salmon parcel, slightly offset (like a jaunty little hat.)
garnish with some cranberries.
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