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Sushi Toasts

Smoked Salmon Sushi Toasts

These make a great alternative to using for sushi, if you can't get Japanese rice or condiments maybe this is for you.
5 from 4 votes
Course Appetiser, Party Food, Snacks, Starter
Cuisine Asian Fusion, Australian
Servings 24


  • 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)

Easy Stick Blender Mayonnaise

  • 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)


  • Cut the crust off the loaf of bread. Slice the bread and cut into 5cmx 21/2cm (2 inchesx 1 1/4 inches) rectangles. These are like little blocks in the shape of sushi. Make them small enough for about 1 bite.
  • Heat a non-stick skillet to hot. Add 1 tablespoon olive oil and smear the skillet with it. Put around 6 pieces of bread into the skillet at a time, colouring on all sides (lightly toasting). Put the toasted bread onto a tray and continue. Add more oil as it is needed.
  • Once all of the bread is toasted set aside while you prepare the other ingredients.

To make the Mayo

  • Place the juice, egg, dijon, salt and beetroot powder into a wide mouth jar or, cylinder shaped container that comes with the blender. Add the oil last and wait for it to rise back to the top. Put the immersion blender in so that it sits firmly on the bottom of the container. Set it to the highest speed and turn on. Do NOT pull the blender up or out, just allow it to sit at the bottom of the container. The mayo will emulsify and begin creeping up the sides. Most of the mixture will look emulsified and look like mayo (less than a minute), then you can begin to move the immersion blender up and down to incorporate any oil that is sitting on the top


  • Cut the chives into 3cm pieces and the smoked salmon into even sized pieces. Prepare the cucumber, mayonnaise and lemon wedges to serve. Cut even slices of avocado and sprinkle with lemon juice to keep it from browning
  • Once all of the ingredients have been prepared, it's time to assemble.
  • Put the mayonnaise into a zip lock bag and cut a small whole in the corner. Squeeze a small amount of mayonnaise onto each piece of bread to hold on the topping. Put a chive and either a piece of folded cucumber strip or a slice of avocado, then finish with a squiggle.
  • You can make them a couple of hours ahead but they are more delicious eaten straight away.
  • Don't forget you can use seared tuna, butterflied prawns and smoked trout