Smoked salmon nori stacks
I went back to my old catering files for this one. Ain’t she pretty?
Layers of seasoned sushi rice, smoked salmon and wasabi make the perfect party snack. It’s also a delicious lunch or dinner, by the way!
XO, km
THE DISH:
smoked salmon nori stacks | makes 16
THE STUFF:
1 cup sushi rice
2 tablespoons rice wine vinegar
1 1/2 teaspoons mirin (Japanese rice wine)
1 1/2 teaspoons water
1 1/2 teaspoons sugar
1 teaspoon Kosher salt
4 sheets nori (3 inches x 7 inches)
Wasabi
6 ounces smoked salmon
2 tablespoons creme fraiche, optional
Soy sauce, for dipping
Pickled ginger, optional
THE HOW-TO:
Place the rice in a fine-mesh strainer and run cold water over it until liquid runs clear. Place the rice and 1 1/3 cups water into a saucepan and set over medium heat. Bring to a boil, reduce heat to low, cover and cook until tender, 12-14 minutes. Transfer to a large bowl.
In a small bowl, stir together the rice wine vinegar, mirin, water, sugar and salt. Stir until sugar and salt are dissolved. Pour this over the rice while it is still hot and stir gently to combine. Let this cool to room temperature.
Place one sheet of nori (shiny side down) on work surface. Spread an even layer of rice on top, going all the way to the edges. Then spread a small amount of wasabi over the rice and finish with a layer of smoked salmon. Put a nori sheet, shiny side up this time, and then repeat this process until you have used all the nori, ending shiny side up.
Wrap this tightly with plastic wrap and transfer to the refrigerator. Chill for at least 2 hours or up to 6.
Trim the sides and cut into even stacks, using a very sharp knife that you run under water in between each slice. Top with a small dollop of creme fraîche and serve with soy sauce and pickled ginger on the side.