If you're like us, you love sushi. We LOOOOOOVE sushi! But it's not all that easy to make, so we went looking for a recipe that we could make at home with our wild troll caught Alaskan King Salmon. We found a really delicious recipe that the Alaska Seafood Marketing Institute created, and adapted it a bit.
1/3 cup crème fraiche
1 Tablespoon Wasabi
1 teaspoon Soy Sauce
1 Tablespoon chopped cilantro
12 wonton wrappers, fried crispy
3/4 cup shredded Napa cabbage
6 oz. raw** Alaska King Salmon slices, cut into 12 bite-sized pieces (**see note below)
1/4 cup minced red onion
Blend crème fraiche, Wasabi, soy sauce and cilantro; refrigerate, if needed, until serving.
On each of the crispy fried wonton wrappers, place 1 tablespoon cabbage. Add Alaska King Salmon pieces over the cabbage, then sprinkle 1 teaspoon of the red onion on each one. Spoon some crème fraiche over each wonton bite.
Garnish with lime wedges and sliced hot peppers for a little extra kick, and voilá! A perfect tray of delicious sushi bites to share with your friends. Or eat them all yourself, we won't judge!
Excellent with smoked King Salmon, smoked Alaska Halibut or Alaska Crab (King, Snow or Dungeness), too!
Substitute green of your choice for the shredded Napa Cabbage - any leafy green will be fabulous! Dried nori would make it even more sushi-like.
Add a dot or two of Sriracha sauce for some spice.
**NOTE** Raw fish must be frozen to at least 4 degrees below zero for a duration of at least 7 days to kill any parasites present. Our fish is flash frozen at 40+ degrees below zero and kept well below zero for the duration of the time it is in our freezers. It is sushi grade and safe to eat raw in sushi or poke.
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