NORI STACKS WITH SMOKED SALMON
Nori sheets, very thin slices of smoked salmon, sushi rice, and wasabi paste are layered three times to make these stacked salmon squares -- which are delicious served with glasses of cold sake garnished with cucumber.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 28 stacks
Number Of Ingredients 13
Steps:
- Place rice and 2 cups of water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until water has been absorbed, 14 to 16 minutes.
- Meanwhile, combine vinegar, sugar, mirin, sake, and salt in small saucepan. Warm mixture over medium-low heat until sugar and salt are dissolved, about 2 minutes. Set aside.
- Transfer the cooked rice to a large mixing bowl. Slowly add vinegar mixture to the warm cooked rice, stirring constantly, until vinegar mixture is incorporated into the rice. Let cool completely, stirring occasionally.
- Toast the nori sheets to enhance their flavor: Using tongs, pass each sheet over a gas flame, flipping and turning until it crisps and darkens in color. Both changes will be slight, so watch carefully; this should take only 30 seconds to 1 minute. (If only an electric burner is available, heat to medium, place a sheet of nori directly on the burner, flipping and turning for 30 seconds to 1 minute.)
- Place a sheet of toasted nori, shiny-side down, on a dry, clean work surface. Dampen your fingers with water to prevent the rice from sticking to your hands and spread 1 cup lightly packed rice onto the nori. Make sure to spread the rice evenly and all the way to the edges of the sheet. Wet your fingers again and dab 1/2 teaspoon of the wasabi paste over the layer of rice and spread it thin.
- Place a thin layer of smoked salmon over the rice, trimming the edges to fit the sheet of nori, top with a second sheet of nori, shiny-side down, and gently smooth the top layer with a rolling pin. Pressing down firmly seals the layers and makes them easier to cut. Repeat the process 2 more times, creating a total of 3 layers, ending with a final sheet of nori, shiny-side up this time. Wrap with plastic wrap and refrigerate for a minimum of 4 hours; overnight is best. Using a sharp, wet knife, trim the edges of the nori stack to measure 6 by 7 inches. Clean the knife and slice the nori stack into 1 by 1 1/2-inch pieces, re-wetting the knife between each slice. Garnish each piece with strips of ginger and a dollop of wasabi caviar. Serve with scallion soy dipping sauce.
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Gerardo Arias
[email protected]I love the simplicity of this dish. It's perfect for a light lunch or snack.
Engriide Madrano
[email protected]These nori stacks are so easy to make and they're always a crowd-pleaser.
Ekumi Nitro (Ekumi Nitro)
[email protected]I made these nori stacks for a party and they were a huge hit! Everyone loved them.
Said Alishah
[email protected]These nori stacks are beautiful and delicious! I love the combination of flavors and textures.
Brooke Brooke
[email protected]I've made these nori stacks several times and they're always a hit. They're so versatile and can be served as an appetizer, snack, or even a main course.
joshua kaaya
[email protected]These nori stacks are a great way to use up leftover smoked salmon.
Kettie Kumwenda
[email protected]I love the simplicity of this dish. It's perfect for a light lunch or snack.
Gift Banda
[email protected]These nori stacks are so easy to make and they're always a crowd-pleaser.
Tina Ellison
[email protected]I made these nori stacks for a party and they were a huge hit! Everyone loved the combination of flavors and textures.
Erin No name
[email protected]These nori stacks are a beautiful and delicious way to enjoy smoked salmon. The combination of flavors and textures is perfect, and the presentation is stunning.