Smoked Salmon Sushi for Special Occasions
An Elegant Homemade Smoked Salmon Sushi: A Special Recipe to Shine at Your Christmas Party
You can create delicious smoked salmon sushi even without capers, wasabi, or sprouts! Its abundant visual appeal is reminiscent of a festive salmon salad. Shall we make this Christmas edition smoked salmon sushi that will make your table even more special?
Basic Ingredients- Sushi rice
- Smoked salmon slices
- Gochujang (a small amount)
- Baby greens
- Kombu (for boiling rice, about 1 cup)
Spicy Creamy Dressing- 3 Tbsp Mayonnaise
- 1/2 Tbsp Dijon Mustard
- 1/4 cup finely minced Onion
- 2-3 Tbsp Sauerkraut (optional, for enhanced flavor)
- 1-2 Tbsp Lemon Juice
- 1-2 Tbsp Plum Extract (Maesilcheong)
Sushi Vinegar (Sushi-zu)- 2 tsp Lemon Juice
- 1-2 tsp Plum Extract (Maesilcheong)
- 1/2 tsp Salt
- 3 Tbsp Mayonnaise
- 1/2 Tbsp Dijon Mustard
- 1/4 cup finely minced Onion
- 2-3 Tbsp Sauerkraut (optional, for enhanced flavor)
- 1-2 Tbsp Lemon Juice
- 1-2 Tbsp Plum Extract (Maesilcheong)
Sushi Vinegar (Sushi-zu)- 2 tsp Lemon Juice
- 1-2 tsp Plum Extract (Maesilcheong)
- 1/2 tsp Salt
Cooking Instructions
Step 1
First, let’s prepare the ‘Spicy Creamy Dressing’. In a bowl, combine the mayonnaise, Dijon mustard, finely minced onion, sauerkraut (this adds an exotic flavor; you can omit it if unavailable), lemon juice, and plum extract. Whisk everything together until smooth and well combined. Making it ahead of time allows the flavors to meld beautifully.
Step 2
Next, prepare the ‘Sushi Vinegar’. In a small saucepan or bowl, combine the lemon juice, plum extract, and salt. Stir until the salt is completely dissolved. This sweet and tangy mixture will add a wonderful depth of flavor to your sushi rice.
Step 3
Cook the sushi rice with a piece of kombu for added umami. Once the rice is cooked and still warm, gently pour the prepared sushi vinegar over it. Using a rice paddle, carefully mix the vinegar into the rice, ensuring not to mash the grains. The goal is to coat each grain evenly for a glossy finish.
Step 4
Now, it’s time to shape the sushi. Lightly moisten your hands with water to prevent the rice from sticking. Take a portion of the seasoned rice and gently form it into bite-sized sushi pieces. Avoid pressing too firmly; a light touch will maintain the fluffy texture characteristic of good sushi.
Step 5
Using a small chopstick or a toothpick, carefully place a dab of gochujang onto each sushi base. This adds a spicy kick and creates a surprisingly harmonious flavor profile with the smoked salmon. Adjust the amount to your preference.
Step 6
Cover each sushi piece with a slice of smoked salmon. You can wrap the salmon around the rice gently or simply lay it on top. The contrast between the vibrant red of the salmon and the white of the rice creates a visually appealing dish.
Step 7
Finally, generously top the smoked salmon sushi with fresh baby greens and drizzle the prepared Spicy Creamy Dressing over everything. Your visually stunning and deliciously unique smoked salmon sushi is now complete! Enjoy this delightful creation.
