Smoked Salmon Sushi with Wasabi Dipping Sauces

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe is a delightful twist on traditional sushi, featuring smoked salmon and two delicious wasabi dipping sauces. The combination of the smoky, savory salmon with the spicy kick of wasabi creates a perfect balance of flavors. Whether you're a sushi lover or a beginner, this recipe is easy to follow and guarantees a mouthwatering result. Impress your guests with this elegant and flavorful dish that will leave them craving for more.

Keywords: smoked salmon, sushi, wasabi dipping sauces, recipe, flavorful.

smoked salmon sushi with wasabi dipping sauces recipe details

Smoked salmon sushi with wasabi dipping sauces recipe, recipe Rating: 4.9
Number of votes:132

Wasabi Powder makes homemade sushi possible. With this trio of sauces, you can customize this sushi to the flavor and heat level you prefer. Use different garnishes to add variety.
Ready in: 1 hour

Ingredients

Serves: 15

• 1 cup short grain, sticky (sushi) rice
• 1 cup water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 (3 ounce) package sliced smoked salmon
• 1 tablespoon McCormick(R) Gourmet Collection(R) Wasabi Powder
• 0 Garnishes:
• 3 tablespoons McCormick(R) Gourmet Collection(R) Sesame Seed, toasted
• 1/4 cup McCormick(R) Gourmet Collection(R) Chopped Chives
• 1 bunch radish or cucumber, thinly sliced
• Wasabi Paste*
• Wasabi Soy-Vinegar Dipping Sauce*
• Wasabi Soy Dipping Sauce*

Preparation method

Prep: 20 mins | Cook: 40 mins

1. Put rice in fine strainer and rinse well under running water until water runs clear; drain. Bring 1 cup water with rinsed rice to boil in a medium saucepan . Reduce heat; cover and simmer 20 minutes. Remove from heat; let stand covered 10 minutes.
2. Combine rice vinegar, sugar, and salt; stir to dissolve sugar. Gently mix into cooked rice, partially cover, and cool rice to room temperature.
3. To shape sushi rice into ovals: for each, scoop heaping spoonful of rice with a wet “soup spoon” and using wet palm of other hand form firm oval (about 2 1/4 x 1 1/4 inches) by rolling rice in palm with the aid of the spoon. It is easiest to form all (15) sushi ovals first.
4. Cut salmon into 15 pieces about 2 x 1 inches each.
5. For mild sushi, sprinkle top of each rice oval with wasabi powder and lay a piece of salmon, lengthwise, over rice. Press rice firmly to attach salmon (wet palms, if necessary.) For hotter flavored sushi, omit sprinkling wasabi powder and place a small dab of Wasabi Paste* in center of rice oval before adhering salmon.
6. Place sushi, salmon side up, on serving plate. Top each, as desired, with assorted garnishes. Cover and chill, if desired. Serve with Wasabi Paste and Dipping Sauces.

Mix 1 or 2 teaspoons wasabi powder with equal parts water

Combine 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon wasabi powder, and 1/2 teaspoon chopped chives.

Combine 2 tablespoons soy sauce and 1 teaspoon wasabi powder.