Salmon Nori Slice Or Bar Recipe

Name: Salmon Nori Slice Or Bar
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 2 cups sushi rice; Rice Wine Vinegar; 2 tablespoons sugar; 1 teaspoon salt; Pink Salmon; 2 tablespoons mayonnaise; Nori; 1 teaspoon wasabi paste (or to taste); 1 ripe avocado, thinly sliced

Skip the messy rolling! This recipe creates a stunning Salmon Nori Slice, perfect for elegant appetizers or a unique sushi experience. Inspired by Better Homes and Gardens, this recipe delivers delicious salmon and avocado layered on sushi rice and nori, then cut into dainty, bite-sized pieces. A sophisticated and time-saving alternative to traditional sushi rolls.

Prep Time 20 mins

Cook Time 30 mins

Calories 437.7 kcal

Protein 33g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Salmon Nori Slice Or Bar

2 cups sushi rice
Rice Wine Vinegar
2 tablespoons sugar
1 teaspoon salt
Pink Salmon
2 tablespoons mayonnaise
Nori
1 teaspoon wasabi paste (or to taste)
1 ripe avocado, thinly sliced

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How to Make Salmon Nori Slice Or Bar

Cook 2 cups sushi rice according to package directions.
In a small bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Microwave for 30 seconds, or until sugar dissolves. Stir well.
Immediately pour the vinegar mixture over the hot cooked rice and gently stir to combine. Spread the rice thinly onto a baking sheet to cool quickly, gently cutting and turning to distribute the mixture evenly.
In a small bowl, gently combine 1 cup flaked cooked salmon and 2 tablespoons mayonnaise.
Line a 20cm square cake pan with plastic wrap, leaving an overhang on the sides to lift the finished slice out.
Place one sheet of nori on the base of the prepared pan.
Spread half of the cooled rice evenly over the nori. Lightly spread 1 teaspoon wasabi paste (or to taste) over the rice.
Arrange avocado slices over the rice and wasabi.
Top with the salmon mixture, spreading it evenly.
Spread the remaining rice over the salmon, and cover with another sheet of nori.
Cover with the overhanging plastic wrap and press down firmly to compact the layers.
Refrigerate for at least 30 minutes to allow the flavors to meld and the slice to firm up.
To serve, carefully lift the Salmon Nori Slice from the pan using the overhanging plastic wrap. Remove the plastic wrap and cut into bite-sized pieces.
Serve immediately with soy sauce and pickled ginger.