Salmon sashimi

The first time I tried this recipe out of curiosity, after finding it in an old magazine where Joseph Hadad talked about salmon sashimi in rice paper. I bought a small pack of rice paper because I didn't know what to expect, but after the first round, I realized it was worth having them more often at home. The rolls are quick to make, don't create a mess, require no cooking, and you only need a few fresh ingredients. I've made them several times, especially when I had smoked salmon on hand.

Quick Info

Total time: approx. 20 minutes

Preparation time: 20 minutes

Cooking time: none required

Servings: 2-3

Difficulty: easy

Recipe type: snack, appetizer or cold dinner

Ingredients

100 g smoked salmon, sliced

1 bunch green onions

1 small leek

2 fresh cucumbers

10 g fresh ginger

rice paper (about 6-8 sheets for the ingredients above)

15 ml coconut milk

a few drops of sesame oil

50 g ground hazelnuts

1 red bell pepper (for decoration)

soy sauce

Worcestershire sauce

a little wasabi paste

Preparation method

1. Wash the green onions and leek. Cut both into very thin strips, as thin as matchsticks.

2. Peel the cucumbers, then cut them into thin sticks as well.

3. Peel the ginger and chop it finely.

4. Mix the green onions, leek, cucumbers, and ginger in a bowl. Do not add salt or other seasonings at this stage.

5. Fill a wide bowl with warm water, not hot.

6. Take a rice paper sheet and dip it in the water for a few seconds until it becomes soft. Do not leave it too long, it tears easily.

7. Remove the rice paper sheet onto a clean plate.

8. With a brush, spread a little coconut milk evenly over the surface of the sheet.

9. Place a slice of smoked salmon on one edge.

10. On top of the salmon, add 1-2 tablespoons of the vegetable and ginger mixture.

11. Drizzle a little sesame oil over the vegetables.

12. Fold the side edges inwards, then roll the package tightly, like a cabbage roll. Be careful not to add too much filling, the sheet tears easily.

13. Repeat the steps until you finish the ingredients.

14. Place the rolls on a plate.

15. Sprinkle ground hazelnuts on top.

16. Cut the red bell pepper into thin strips and use it for decoration.

17. For the sauce, mix soy sauce with a little Worcestershire sauce and very little wasabi paste (to taste).

18. Serve the rolls cold, with the prepared sauce on the side.

Why I make the recipe often

The preparation is very quick, doesn't dirty many dishes, and doesn't require a stove or oven. I can mix vegetables and fish at will without needing special tools. I like it because it's a fresh option when I don't feel like cooking but want something with interesting textures. It's also good for when friends come over and I want a cold platter different from classic bruschetta.

Tips and variations

Tips

The rice paper softens very quickly. A dip of 4-5 seconds is sufficient.

When rolling the package, do not add too much filling; otherwise, it will tear.

If you want more compact rolls, use two overlapping sheets of rice paper.

Use a very sharp knife if you want to cut them in half.

Substitutions

You can replace the smoked salmon with another smoked fish, tuna, or smoked trout.

For a vegetarian version, omit the salmon and increase the amount of vegetables.

Coconut milk can be omitted, but it adds a creamy note.

Hazelnuts can be replaced with chopped walnuts or almonds.

Variations

Instead of rice paper, thin pastry sheets can be used. In this case, the rolls are baked in the oven or steamed.

You can change the vegetables inside to carrots, avocado, or radishes, depending on what you have in the fridge.

Serving ideas

Arrange the rolls on a large plate, decorated with red bell pepper or green onion sprigs.

They are also suitable for picnics if you wrap them separately in foil.

They go well as an appetizer at a meal with Asian dishes or on a cold brunch platter.

Frequently asked questions

1. How long in advance can I prepare the rolls?

Ideally, you should make them no more than 2 hours before serving. The rice paper dries out in the refrigerator after several hours.

2. Can I use fresh salmon instead of smoked salmon?

The recipe is designed for smoked salmon, which is already cooked. I do not recommend raw salmon unless you have a very fresh fillet, specially prepared for sashimi.

3. What do I do if I can't find rice paper?

You can try using thin pastry sheets, but then they must be baked in the oven or steamed.

4. Can I omit the hazelnuts?

Yes, you can leave out the hazelnuts, but they provide an interesting texture. They can be replaced with other nuts, or you can omit them completely.

5. Is wasabi paste mandatory in the sauce?

It is not mandatory, but it adds a bit of spiciness. You can omit it if you don't like it.

Nutritional values

Approximately, for one serving (about 3 rolls):

Calories: 160-180 kcal

Protein: 8-10 g

Fat: 9-10 g (depends on the amount of nuts and fish)

Carbohydrates: 11-13 g

These are approximate values and vary depending on how thick the salmon slices are and how many nuts you use. It’s a snack with good proteins and fats, not very high in carbohydrates.

Storage and reheating

The rolls are best on the day you make them. The rice paper tends to dry out or become sticky if you keep them for long. If you need to store them, cover them with plastic wrap and keep them in the refrigerator for a maximum of 24 hours. They do not lend themselves to reheating. It's better to make just as much as you know you will consume.

 Ingredients: 100 g smoked salmon, 1 bunch of green onions, 2 fresh cucumbers, 1 small leek, a few drops of sesame oil, 50 g ground hazelnuts, 10 g fresh ginger, rice paper, 15 ml coconut milk, soy sauce, Worcestershire sauce, wasabi paste

 Tags:  sashimi