Mocki Sushi
Ingredients for Wasabi Mayo:
1/4 cup Soy Sauce
3 Tbsp. Mayonnaise
2 Tbsp. Rice Vinegar
1 1/2 Tbsp. Wasabi Paste
1 Tbsp. Sugar
1 Tbsp. DFS Shallot, minced
1 1/2 tsp. Lemon Juice
1/2 tsp. DFS Fresh Ginger, grated
1/4 tsp. DFS Cracked Black Pepper
1/8 tsp. DFS Garlic, minced
3/4 cup DFS Canola Oil
DFS Kosher Salt, to taste
Method:
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.
Additional Ingredients:
1 lb. 8oz. Cooked Sushi Rice
8 oz. Thinly Sliced Smoked Salmon
24 slices Seedless Cucumber, peeled/scored, slice 1/8"
72 Fine Julienne of Nori (1" long pieces)
2 Tbsp. Sesame Seeds, toasted
Using a round biscuit cutter about 2 1/4", make 24
rice rounds by packing the rice into cutter and releasing about 1/2"
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. Wasabi 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.
Recipe and photo provided by the Alaska Seafood Marketing Institute
