Please Pass the Recipe

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Salmon Roe Sushi

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I unwittingly qualified for a freebie at the market last week.

Along with the bundle of super fresh fish I’d just bought, my favourite fishmonger handed me a numbered ticket and told me I could claim a free product from the Huon Salmon promotion booth. I had no trouble choosing between a package of smoked salmon or a jar of salmon roe.

Salmon roe is a luxury in my kitchen. The price has risen way beyond my budget so even for special occasions I can’t justify the high price of a tiny jar.

Sushi is the perfect medium for salmon roe. Fresh and mild flavours allow the sweet salty fishy roe to shine. Eggs, avocado, cucumber, hot smoked salmon, radish, wasabi and mayonnaise were the complementary ingredients I chose.

The spoon sushi is based on a recipe from “The Japanese Kitchen” for a “salad” of seasoned sushi rice, roe loosened with saki, smoked salmon and capers, all topped with scrambled egg.

A combination of two recipes using wasabi and avocado from the same book morphed into a delicious piquant cream which not only took centre stage in cucumber cups, but became both glue and garnish with rice balls.

Thick slices of cucumber made a textural contrast to the nori rolls. In the space left from scooping out the seeds of some pieces I spooned wasabi avocado cream, the others made great containers for tightly packed rice and an over the top garnish. With very few ingredients I produced a beautiful looking and delicious lunch, thanks to one tiny jar of salmon roe.

Sushi rice is easy to prepare. You’ll find a very clear description of how to achieve perfect sushi rice in my post for DIY hand rolls. Allow 1/3 cup raw rice per person.

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Salmon and Roe Spoon Sushi Canapes

1 cup of cooled, cooked and seasoned sushi rice

2 heaped tablespoons salmon roe

1 tablespoon saki

1 heaped tablespoon capers, rinsed and squeezed

1/4 cup finely flaked hot smoked salmon

1 egg, lightly scrambled and cooled

Stir the saki through the roe to separate the eggs.

In a bowl combine the rice, salmon, roe and capers.

Serve the sushi on ceramic Asian soup spoons

Makes 12

Wasabi and Avocado Cream

1 tablespoon of mayonnaise, preferably homemade

1 tablespoon of pre prepared wasabi

OR 1/2 tablespoon powdered wasabi mixed to a paste with water

1 teaspoon rice vinegar

1 teaspoon mirin

1/2 large ripe avocado

Process all the ingredients to a smooth paste.

Makes approx 1 cup

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

25 comments on “Salmon Roe Sushi

  1. Pingback: Prawn Salad with Avocado Wasabi Cream | Please Pass the Recipe

  2. milkandbun
    December 21, 2014

    Wow! Stunning dish and wonderful photos! Looks like from a fancy restaurant! Would love to try it!

    Like

    • ladyredspecs
      December 23, 2014

      Oh you flatter me!! It’s far simpler to make than you would think! Have a happy Christmas Sabine

      Like

  3. Fig & Quince
    December 16, 2014

    Ooh, I’m drooling here, salmon roe is one of my faves too and lucky you! Yay! Makes me want to gobble gobble it off the screen! 🙂

    Like

  4. Fae's Twist & Tango
    December 13, 2014

    Both my husband and son love salmon roe, and I who grew up in Japan am not fond of many seafood, cooked or raw. Nonetheless, when I see a beautiful presentation, as is exhibited here, I have to drop a line. I am in awe of your repertoire. 🙂

    Like

    • ladyredspecs
      December 14, 2014

      We’re big fans of sushi and sashimi and we’re lucky enough to have fantastic Japanese cafes and restaurants. Melbourne is a cultural melting pot and ethnic cuisines soon are enthusiastically tried, tested and then embraced. Most Australians cook across a broad range of cuisines

      Liked by 1 person

  5. My Kitchen Witch
    December 11, 2014

    I love the idea of this wasabi and avocado cream, even if I’m not all that keen on sushi. It would be the perfect accompaniment to smoked salmon or smoked trout canapés. Salmon roe is superb, but also expensive here, too (even if you can find it). You were definitely lucky at the fish mongers!

    Like

    • ladyredspecs
      December 11, 2014

      It was such a bonus, a treat for free! We love both sushi and sashimi and count ourselves fortunate to have an excellent takeaway nearby that prepares both very,very well. I endeavour to produce sushi of their quality, but fail miserably, I’m not Japanese! The avocado wasabi cream is amazing, i think you’d enjoy it!

      Liked by 1 person

  6. ChgoJohn
    December 10, 2014

    Is there no cuisine you haven’t mastered? These appetizers look beautiful and would be perfect for many of the holiday parties that are soon to fill our calendars. I’ve never bought salmon roe, other than at a restaurant, and wonder if its price has risen here, too. Is it merely because of a rise in demand or has something impacted the fish stocks? Hmmm …

    Like

    • ladyredspecs
      December 10, 2014

      My food tastes are very eclectic John, they reflect the amazing multicultural society that i live in. The salmon in Australia is all farmed so our high prices should have no impact on your market

      Like

  7. Margot @ Gather and Graze
    December 10, 2014

    These little sushi canapés look amazing Sandra! You really are a very talented lady. Hmmm, it’s 5 o’clock here right now… nothing would be lovelier than a few of these little bites to accompany a glass of wine!

    Like

    • ladyredspecs
      December 10, 2014

      Aw, thanks Margot, you’re very kind. I’ve been experimenting with Japanese flavours for a couple of months now, we’re loving every fresh and tasty morsel!

      Like

  8. Eha
    December 10, 2014

    Oh lucky duck you and now I have to justify the purchase of a small jar of roe to myself to make these for Christmas!! The cucumbers and the nori rolls are such a lovely mix-and-match pair!! So when friends come around Christmas – but that avocado cream will be made and used before 🙂 !

    Like

    • ladyredspecs
      December 10, 2014

      I’m making the avocado wasabi cream as a side for tonight’s dinner Eha, it goes so well with grills and salads too

      Like

  9. Saskia (1=2)
    December 10, 2014

    Yay, nothing better than a foodie freebie. Little bread samples are about as exciting as it gets for me though – you hit the jackpot with salmon roe! In your first photo the roe looks like little jewels. Just beautiful, and I reckon I could eat your Wasabi avocado cream by the spoonful. Yum.

    Like

    • ladyredspecs
      December 10, 2014

      Just read you comment while thinking about dinner. Some avocado wasabi cream will be on my plate tonight! It’s right up your alley Saskia, enjoy..

      Like

  10. keraoregan
    December 9, 2014

    I’ve always been afraid of trying fish roe but this sounds really delicious! Thanks for sharing lovely 🙂

    Like

    • ladyredspecs
      December 9, 2014

      Oh don’t hold back, salmon roe is the best ever, a textural delight and a mild flavour

      Liked by 1 person

      • keraoregan
        December 9, 2014

        Might have to try it when I’m feeling brave, I’m not usually a fish fan but apparently it’s not overly fishy. Is that correct?

        Like

      • ladyredspecs
        December 9, 2014

        True, not very fishy at all..

        Like

  11. cheergerm
    December 9, 2014

    Wowarama! What a spunky grouping of sushi canapé. That salmon roe looks the total business, how in love those little salty pops of salty goodness. Even better, it were free!

    Like

    • ladyredspecs
      December 9, 2014

      Yes, Cheery, the price made the roe super enjoyable. It’s all in the pop, you’re so right…

      Liked by 1 person

  12. Francesca
    December 9, 2014

    How wonderful is this recipe. Let me count the ways. It saves on last minute rolling. It has a perfect balance of ingredients, it is visually exciting. And is perfect for the season. Madame Sandra, I know how busy you are with things. Thanks for this recipe- a real treat.

    Like

    • ladyredspecs
      December 9, 2014

      You’re most welcome Francesca. I put in a big effort and got a few posts scheduled early, there would be no hope now! Hopefully after this weekend my efforts can turn to Christmas prep…..

      Like

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This entry was posted on December 9, 2014 by in Dairy Free, FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Rice dishes, Seafood Dishes and tagged , , , .
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