Mocki Sushi
To assemble sushi, with a squirt bottle, squirt about 1/4 tsp. Wasabit Mayo onto each cucumber slice; layer with a rice round, an avocado
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Cooking tools:
- Squirt bottle
- Chef's knife
- Cutting board
Ingredients
- 1/4 cup 1/4 cup gluten-free soy sauce
- 3 Tbsp. 3 Tbsp. mayonnaise
- 2 Tbsp. 2 Tbsp. rice vinegar
- 1 1/2 Tbsp. 1 1/2 Tbsp. wasabi paste
- 1 Tbsp. 1 Tbsp. sugar
- 1 Tbsp. 1 Tbsp. shallot, minced
- 1 1/2 tsp. 1 1/2 tsp. lemon juice
- 1/2 tsp. 1/2 tsp. fresh ginger, grated
- 1/4 tsp. 1/4 tsp. cracked black pepper
- 1/8 tsp. 1/8 tsp. garlic, minced
- 3/4 cup 3/4 cup (approx.) canola oil
- Kosher salt, to taste
- 1 lb. 1 lb. 8 oz. cooked sushi rice
- 8 oz. 8 oz. (approx.) thinly sliced smoked Alaska Salmon
- 24 slices 24 slices seedless cucumber, peeled/scored, sliced 1/8 inch
- 24 slices 24 slices avocado, thinly sliced
- 72 72 fine julienne of nori (1-inch-long pieces)
- 2 Tbsp. 2 Tbsp. sesame seeds, toasted
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