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Smoked Salmon Pressed Sushi
Prep time
Cook time
Total time
Easy gluten free smoked salmon pressed sushi.
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 2½ cups uncooked sushi rice - gf
- 8 oz. smoked salmon
- 4 oz. Philadelphia Cream Cheese, thinly sliced - gf
- 4 tablespoons Mizkan Sushi Seasoning - gf
- 3 to 4 sheets gimMe Organic Roasted Seaweed - gf
- ½ lemon, thinly sliced (mandoline recommended)
- ½ of English cucumber, thinly sliced diagonally using a mandoline
- 2 tablespoon capers
- 2 tablespoons toasted sesame seeds
- 1 teaspoon olive oil for greasing
Instructions
- Cook the rice according to package directions. Stir in the sushi seasoning into the rice and gently mix while it's cooling down.
- Oil a 9 x 13 Pyrex pan and arrange the sliced lemons at the bottom.
- Slice pieces of salmon and arrange them on top of the lemons. Gently press half of the rice on top of salmon using a wet rubber spatula.
- Place the roasted seaweeds on top of the rice then top with the cucumbers followed by the cream cheese. Sprinkle sesame seeds all over the top and finish with the remaining rice. Gently press the entire sushi.
- Place a piece of parchment paper on a large serving platter big enough to accommodate the sushi. (I a large clean wooden chopping board.)
- Place a sheet of plastic wrap on the sushi, flip the pan onto the prepared parchment paper. Sprinkle capers on top. Slice sushi to serving pieces and serve. Yum!
