Salmon Stars in Sushi Role
Chef Katsuo "Naga" Nagasawa at Cafe Del Rey
in Marina Del Rey, California, presents smoked salmon
in a beautifully structured, time-honored sushi roll.
But he goes beyond tradition by seasoning the rice like
a salad. Inspired by his innovation but lacking his technical
skill, I've borrowed the essentials of Naga's salmon roll
for a simpler - but still traditional - temaki (hand-rolled
sushi). I present the ingredients separately; diners put
a little of each on a square of nori, then fold the seaweed
over the filling - sort of a Japanese taco.
Smoked Salmon Sushi Salad
AND COOK TIME: About 50 minutes
NOTES: Up to 1 day ahead, make sushi rice salad, cover,
and chill; bring to room temperature to serve. Garnish
with cucumber if desired. Specialty ingredients are available
at Japanese markets.
MAKES: 4 servings
Sushi rice salad (recipe follows)
6 sheets roasted (or toasted) nori (about 7 by 9 in.)
1 firm-ripe avocado (about 1/2 lb.), peeled, pitted, and
sliced Seasoned rice vinegar
1 to 2 tablespoons shaved bonito (optional)
1/2 pound thin-sliced smoked salmon, cut into strips
About 1/4 cup sliced pickled ginger
About 1 ounce radish (or daikon) sprouts, rinsed and drained
2 to 3 tablespoons tobiko caviar Chili mayonnaise (recipe
1. Rinse a 1- to 2-cup bowl with cold water and lightly
pack 1/4 of the sushi rice salad into it. Invert onto
a plate. Repeat to shape remaining portions.
2. Cut nori sheets into quarters. Moisten sliced avocado
with rice vinegar.
3. Sprinkle sushi rice salads equally with shaved bonito.
Alongside each, arrange 1/4 of the nori, avocado, salmon,
pickled ginger, and radish sprouts. Sprinkle servings
with tobiko caviar.
4. To eat as sushi, put some of each ingredient on a piece
of nori and add chili mayonnaise to taste; fold nori over
filling. Or eat as a salad with a knife and fork, adding
chili mayonnaise to taste.
Per serving without mayonnaise: 540 cal., 23% (126 cal.)
from fat; 21 g protein; 14 g fat (2.1 g sat.); 82 g carbo
(2.6 g fiber); 2,025 mg sodium; 60 mg chol.
Sushi rice salad. Rinse, drain, and discard stems from
4 fresh shiitake mushrooms (2-in. caps). Finely chop caps
and put in a 6- to 8-inch frying pan with 2 tablespoons
water, 1 tablespoon salad oil, and 1 tablespoon soy sauce.
Stir over high heat until liquid evaporates, 3 to 4 minutes.
Scrape into a large bowl. In a 2- to 3-quart pan, rinse
1 1/2 cups short-grain white rice with cold water until
water is clear. Drain. Add 1 1/2 cups water, cover, and
bring to a boil over high heat. Reduce heat to low and
cook until water is absorbed, about 15 minutes. Dump rice
into bowl with shiitake mixture. Sprinkle with 5 to 6
tablespoons seasoned rice vinegar. Mix with a spatula
and let stand about 10 minutes. To rice add 4 teaspoons
finely chopped sliced pickled ginger, 1/4 cup diced red
bell pepper, and 3/4 cup diced Japanese or English cucumber.
Per serving: 344 cal., 9.9% (34 cal.) from fat; 6.8 g
protein; 3.8 g fat (0.5 g sat.); 69 g carbo (1.8 g fiber);
651 mg sodium; 0 mg chol.
Chili mayonnaise. Mix 6 tablespoons mayonnaise, 1 1/2
tablespoons seasoned rice vinegar, and hot sauce to taste.
Per tablespoon: 76 cal., 97% (74 cal.) from fat; 0.1 g
protein; 8.2 g fat (1.2 g sat.); 0.8 g carbo (0 g fiber);
147 mg sodium; 6.1 mg chol.
COPYRIGHT 1999 Sunset Publishing Corp.
COPYRIGHT 2000 Gale Group