|Lox sushi squares|
|Tuna avocodo sushi|
- 7 oz. lox
- 1 tsp wasabi paste or spicy mayo (see recipe for spicy mayo below)
- 2 sheets nori (seaweed paper)
- soy sauce, spicy mayo or/and wasabi (for serving)
Rinse rice well, in cold water (for a few minutes). Place rice in small sauce pan with water. Cover and bring to a boil. Lower flame and cook for 10 minutes. Remove from flame and allow to sit, covered for 10 minutes.
Meanwhile, combine the vinegar, sugar and salt in a small bowl and mix to dissolve. Spread rice onto a nonmetallic dish and sprinkle with the vinegar mixture. Stir for 5 minutes, or until rice is cooled.
Line a 9"x13" baking pan with a large piece of saran wrap (leaving a generous overhang) Place lox pieces in pan and spread with wasabi paste or spicy mayo evenly on top. Spoon rice into pan, pressing down firmly to cover the lox and wasabi. Top with nori sheets, and fold up overhanging saran wrap to cover. Place a piece of cardboard on top of the sushi to weigh it down. Refrigerate 1 hour or up to one day. Turn onto cutting board, lox side up. Slice and serve.
- 1/3 cup mayonnaise
- 1 Tbs. lemon juice
- 2 tsp hot sauce (or more, to taste)
- 1/2 tsp. sugar
Mix all ingredients in a small bowl.