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Healthy Recipes from Chef Carol Birch and Chef Mandilyn Canistelle
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Salmon Sushi
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Salmon Sushi Serves 8
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INTRODUCTION
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Salmon Sushi can be made from left-over Salmon Pate for a new creation.
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INGREDIENTS
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ROLLS
1. 2 cups Salmon Pate, see recipe
2. 2 red bell peppers, julienne
3. 2 carrots, shredded or julienne
4. 2 cups Alfalfa sprouts or any variety
5. 2 avocados, julienne
6. 2 mangos, julienne
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7. 2 cucumbers, seeded and thinly sliced
8. 8 Nori seaweed sheets
CONDIMENTS
1. Wheat-free Tamari
2. Pickled ginger
3. Wasabi
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INSTRUCTIONS
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PREPARE
Equipment: Food processor
PROCESS
Prepare ingredients. To assemble rolls, lay one sheet of Nori, shiny side down. Layer ingredients stacked atop 2-3 rows, on 1/3 of the Nori sheet closest to you. To roll the sushi, grip the edge of the Nori sheet with your thumbs and forefingers. Press the filling back with your other fingers. Roll the front end of the Nori over the filling. Pull the Nori back with your fingers, giving the roll a tight squeeze, and continue rolling. Seal the edge with water and set seam side down. Cut the roll into 8 pieces with a sharp knife.
PRESENT
Serve sushi with condiments for a satisfying flavorful snack or light meal.
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For more recipes from Chef Mandy, please visit her website, www.eatingintheraw.org.
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