Smoked Salmon Sushi Bites

Sushi is a fun bite size appetizer. Some have mastered the art of rolling sushi, yet sometimes want as easy way out (especially when hosting friends and don't want to spend hours doing prep), others have yet to figure out the proper technique and therefor don't bother with it.  Here I share a no-fail, delicious way to serve up sushi that no one can mess up (okay, let me take that back, I do know people who can mess even this up.)



Lox sushi squares



Tuna avocodo sushi



Smoked Salmon Sushi

• 1 2/3 cups sushi rice
• 1 3/4 cups water
• 1/4 cup rice vinegar
• 2 Tbs. sugar
• 2 tsp. salt
• 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.

Spicy Mayo

• 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.

Bon appetit,
Chanie