Easy Smoked Salmon Sushi

Easy Smoked Salmon Sushi is a quick and easy way to jazz up any gathering with a sushi inspired appetizer.

Of course we’re a seafood company, so it was just a matter of time before we made sushi.

But let me be upfront. This is not authentic. Ok now that that's off my chest...

This is a quick and easy riff on sushi, using simple ingredients and will be a hit at any gathering you attend or host.

What is Sushi?

When people think of sushi, the first thing that probably comes to mind is raw fish with rice wrapped in seaweed.

While it actually can be all of those things, the one requirement for it to actually be sushi is sour rice. The rice isn’t actually sour but flavored with rice vinegar.

That’s it.

It doesn’t have to have seaweed, nor does it need to be raw fish, heck there doesn’t even need to be fish at all!

Now, I’m not saying raw fish isn’t a thing. It’s just called sashmi.

Sashmi is simply raw fish. It’s often presented on a mound of rice, but can be presented on pickled vegetables or all on its own.

Pretty much here in the States, we default to calling any and everything that could be either sushi or sashmi, sushi.  

Easy Smoked Salmon Sushi 

I had seen one of those videos on Facebook that showed how you could use your ice cube tray for more than just ice.

Now, I’m no stranger to using my tray for more than ice. I freeze herbs in olive oil, leftover wine (yes there is such a thing), and pesto in them and pop them into a sealed container once frozen. 

In this video they pressed rice into the tray to make sushi. Genius.

So that’s what I did.

Based on the above info, this is not authentic sushi since I didn’t sour the rice with vinegar, but my results were still delicious.

You really could top these with any and every type of veggies you enjoy.

Easy Smoked Salmon Sushi

24 pieces

Ingredients:

• 2 cups Sushi Rice; cooked and cooled
• Cooking spray or neutral tasting oil (Safflower)
• 4 oz cream cheese; room temperature
• 2 tsp green onions; minced
• 3 tsp milk
• 1/8 tsp black pepper
• Pinch of salt
• 1 package smoked salmon; flaked
• Toppings: Red/Green bell peppers, avocado, cucumber
• Dipping: Soy Sauce/Tamari, Rice Vinegar

Directions: 

• Coat 2 ice cube trays with either cooking spray or oil.
• Press the cooked and cooled rice firmly into the coated trays, about 2 tablespoons per square.
• Chill for 20 minutes. 
• Meanwhile, mix the cream cheese, green onions, milk, salt, and pepper together in a bowl. 
• Pop the rice cubes out of the tray and arrange on a platter. 
• Spread about a generous teaspoon of the cream cheese mixture over the top of the rice. 
• Add desired vegetables and cover them with the flaked smoked salmon.
• If not serving immediately, cover and refrigerate, otherwise, serve and enjoy.