So I have this horrible habit of waiting too long to eat. Horrible because my blood pressure plummets, and I get SO GROUCHY!!!!
The good side though? I never have the exact ingredients I need when it comes to making what I want to eat at that very second, so I'm forced to improvise. After going on a fridge safari today, my lunch turned out so much better than I expected. #fistpump
I was craving sushi today. My husband went to play golf, so I had the green light to head down to Pacific City for some AMAZING sushi at my favorite place, Bear Flag. Such good sushi, you guys. I love it.
But then this happened. "Aw, mom, I don't want to go anywhere. I just want to relax at home." OF COURSE YOU DO!!!! (relax interpreted in this instance as "play Minecraft for 7,000 hours)
So the opportunity to scrounge up a sushi roll presented itself, and who am I to turn down an opportunity?
I happened to have one lovely fillet of sockeye pre-thawed in the fridge. I thawed it yesterday to take pictures and hadn't decided what to do with it.
I also had some leftover rice and the remains of a sliced jalapeño in the fridge, along with a few sad looking green onions in the bottom of the product drawer.
Things were looking good.
Most importantly, I had a package of (mostly fresh) nori. Just a quick toast over the gas burner and I was in business!!!
Here's what I did:
Approx. 8 ounces of Sushi Grade Raw Sockeye Salmon, skinned, boned and diced
2 or 3 scallions, julienned
1 piece of sushi nori
1 Cup of leftover rice
1 Tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon salt
1 Tablespoon mayonnaise
1 teaspoon Sriracha chili sauce
1 teaspoon toasted sesame oil
1/2 teaspoon lemon or lime juice
Sliced jalapeños for garnish or eating
Get two small to medium sized bowls out.
In one, mix the Rice Vinegar, Sugar and Salt. Then add the rice, mix well, and let it sit. Mine got a little wet, but tasted good. Adjust accordingly depending on our taste and texture preferences.
In the second bowl make your spicy sauce by mixing your Mayo, Chili Sauce, Sesame Oil and Lemon or Lime Juice until smooth. Add your diced sockeye salmon and mix with a spoon until all the salmon is coated in the spicy sauce. Yum.
Get your piece of nori ready. I use a bamboo sushi roller to keep it tight, you can use one or not depending on your skilz I guess. Nori has a smooth side and a rough side. place it rough side up, that's where you'll put your rice.
Plop your rice in the middle, and spread with your fingertips all over the nori.
At one end lay your julienned green onions, then spoon your spicy salmon mixture in and spread it along the entire length, keeping to the one end.
Roll, baby, roll! Take the end of the nori that has the salmon and green onions and gently roll it over, tucking it in as you go. I roll a little at a time, because I'm not that great at it yet. Roll, and tuck. Roll, and tuck. Until it's completely rolled.
Use your sharpest knive for slicing, and if you need to, clean the knife in between slices. The rice can really gum things up, especially when you're using leftover rice like I did. #leftoversrule
Slice your roll into
huge, eye-popping slices nice little ladylike bites. Place on plate, pour a little bowl of soy sauce, garnish with your wasabi and jalapeño slices, and eat it all up.
So, SO delicious! I have to tell you - my Sockeye Salmon is the best. I don't know where else you can get frozen salmon, leave it in the fridge for a day or two, and THEN make sushi out of it and have it taste this good. If you live in Southern California, you can get some here.
Thanks for stopping by, I hope you love the recipe. Please share it if you do! And if you make it let me know how you made it your own!
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