Smoked Salmon Sushi Toasts. These are fun. They are like a cross between Sushi and Smoked Salmon on Toast.
Smoked Salmon Sushi Toasts.
Do you love sushi but would rather eat bread?
Maybe you are just a bit of a rebel like me. If you are these interesting party treats are for you.
They are also good to make if you don’t have any special stores to get ingredients. Sometimes it’s hard to get sushi rice or nori sheets or even Mirin; or if they frankly scare the hell out of you then here is the perfect alternative.
They make a great nibble, canape or party food. Make all the bits and put them together when you are ready to eat. Of course you can vary the ingredients. Use prawns if you want. In fact use roast beef if it takes your fancy. Maybe a bit of horseradish mayonaise , wasabi or chipotle chilli.
Really you can make whatever flavour you like if you just follow the basic principle. Buy a loaf of unsliced bread cut it up, grill or fry it and top it with what ever you want. I have included a recipe for quick stick blender mayonnaise with beetroot powder for colour but you can use a shop-bought Mayo if you like.
What sparked this Sushi on toast? I arrived at my sisters place last week when she was having a major breakdown. Some of the parents at her son’s school had organised a meeting for a year 7 information night and the parent hosting the meeting had fallen ill, and now they were at her house. She was trying to cut some cheese chunks and open the crackers, just in case they were hungry. There was panic. These things were in the fridge…. and this is what I made.
Well lets get on with it. Christmas is coming……
Start with the bread . Cut it and toast it. The smokey flavour of a grill or frypan is quite enticing.
Roll and prepare the sushi rolls.
- 1 loaf bread unsliced
- 250 gram Smoked salmon
- 1 whole Avocado
- 1 small Lebanese Cucumber sliced on a mandolin or sliced finely with a knife
- 1/2 bunch chives
- 4 lemon wedges
- 60 ml olive oil (3 tablespoons)
- 1 large Egg
- 20 ml lemon Juice half a medium lemon, juiced (approximately 1 Tablespoon)
- ½ teaspoon dijon mustard
- 1/4 teaspoon sea salt
- 250 ml Canola oil rice bran oil or macadamia oil,
- 2 Tablespoons beetroot powder (or 1 teaspoon wasabi paste)