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Smoked Salmon Roll—Sans Rice

I know I’m breaking some culinary laws here, but I’m going for it. Sushi without the rice. Oh no she di’int.

My mom’s digestive track has an ongoing rivalry with starches and heavy carbs, so whenever I make sushi, I make a roll or two sans rice for her. I thought I’d post it here as evidence that it can be done.

Let me preface (can I preface midway through?) this post to head off any possible hate mail by saying that this is just my interpretation of sushi, and I am in no way laying claim to authenticity. You can call it butchering if you want, but I think that new, valid traditions can be born out of mingling and “bastardizing” like this. At least that’s what I tell myself…

Riceless Salmon Roll
(makes 5 rolls)

  • 5 sheets of nori
  • 1 medium carrot
  • Half of a large cucumber or one whole small
  • 1 avocado
  • 1 very large hunk of fresh ginger root* (toughly 2 tbs chopped per roll)
  • 1 8oz package of cream cheese (won’t use all of it)
  • A few ounces Smoked Salmon (I tossed the package so I have no clue, but you really don’t need much)
  • a drizzle of Sriracha Sauce (below)
  • Tools: A rolling mat. You can probably make do without it (I did for a while) but it makes rolling sooo much easier. Don’t spend a fortune on one at someplace like William Sonoma—you can probably find one at your local international market.
  1. Cut carrot, cucumber and avocado into spears. Cut cream cheese into strips. Peel and dice the ginger.
  2. Lay 1/5 all of your veggie fixings and salmon in rows on the nori. Drizzle on some Sriracha sauce.
  3. Roll. Repeat four more times. Slice. Drizzle on more Sriracha. Eat.

*I store my ginger in the freezer. I pull it out and snap/cut off a piece when needed. It’s actually super easy to peel and chop when frozen.

Sriracha Sauce

  • 1/2 cup mayo (could sub in yogurt or sour cream with lemon)
  • 1 tbs Sriracha or to taste
  1. Mix ingredients. Yeah.

Filed under sushi salmon smoked salmon salmon sushi nori japanese