While daydreaming and paddling this recipe merged with reality. Apparently, I was getting tired of my lunch repertoire. I have used hot smoked salmon for this recipe. I have also use lox (cold smoked) that I dehydrated and vacuum packed beforehand.
Don’t use freshly caught fish for sushi salad. Raw fish for sushi needs to be properly handled and prepared to prevent food contamination and kill harmful parasites. In part, fish needs to be frozen first; that is, to a specified temperature and time period.
Use salmon that has been properly smoked and dehydrated using food safe practices. Follow instructions provided with smoker and dehydrator or find another reliable source of information.
You can play with amounts in this recipe, using your imagination and depending on what you have left for ingredients in the bottom of the food canister.
Smoked Salmon Sushi Salad
1 1/2 cup sushi rice
1/4 cup rice wine vinegar
1 Tbsp sugar
salt to taste
1/4 cup soya sauce
100 g smoked salmon
pickled ginger (dehydrated if needed, to taste)
2-3 sheets nori cut into strips
1/2 cup wasabi peas
1/4 cup sesame seeds
1/4 cup red onion and/or carrot (small diced, optional)
The night or morning before, prepare sushi rice, as per instructions. Add rice wine vinegar, sugar and salt and let cool. Add soya sauce. If needed, rehydrate smoked salmon in just enough rice wine vinegar to cover it for at least an hour. Just before you are ready to eat lunch, add smoked salmon, nori strips, wasabi peas, and sesame seeds. Add onion or carrot, or both (optional).