I was recently invited by Green Peace to enter their “Think Outside the Can” recipe contest. They launched the contest to raise awareness on the destructive and irresponsible tuna fishing practices of large companies, such as Chicken of the Sea. The hope is that by raising awareness, these companies will realize their customers care about environmental practices.
My recipe uses an alternative to tuna– canned Wild Alaskan Salmon. Salmon caught in Alaska is abundant and the fishing processes used are not damaging to the environment. This Seafood Guide is helpful to determine whether or not the seafood you are buying is eco-friendly or not.
The salmon salad I make has an Asian flair with roasted sesame oil and wasabi mayonnaise. In Japanese convenient stores, tuna salad used in rice balls (onigiri) is common, and I thought I’d do a sushi roll (makizushi) version and replace the tuna with salmon. You could also just use it in a sandwich or on crackers of course!
First, cover a sushi rolling mat with saran (I had forgotten to do this in the photo! The saran makes life easier). Then place roasted dried seaweed (nori) sheet on top. Cover with a layer of seasoned rice using a spoon or paddle. I dip the back in water while pressing which keeps the rice from sticking to it. Sprinkle the rice with roasted sesame seeds.
Flip the whole thing over so that the nori is facing up. This is where the saran comes in handy!
Put a strip of the salmon salad in the middle with a sprig of green onion. Then, using the roller, roll up tightly from the bottom. Cover the filling with the bottom of the nori and rice and slowly continue to roll, gradually removing saran as you go (so that it doesn’t get caught inside). At the top 3/4″ of the nori, wet with a bit of water with your finger and finish the roll. The water will seal the ends together.
Then cut the roll in half, then cut the halves into fourths, so you have eight pieces per roll.
I actually prefer the taste of the salmon used this way than tuna!
2 tablespoons of light mayonnaise
1-2 teaspoons of wasabi paste, to taste
6 oz can of Wild Alaskan salmon
1 teaspoon roasted sesame oil
- Mix mayonnaise and wasabi paste together in a small bowl and set aside.
- Drain salmon and break up flesh with a fork in a bowl.
- Add mayonnaise mixture and sesame oil to salmon and season to taste with salt and pepper. Mix until incorporated.
Inside Out Salmon Sushi Roll
(Note: Japanese rice, nori, and black sesame seeds are usually available in Asian stores or the International section in grocery stores. Sushi rollers are available in Japanese markets or here.)
2 ½ cups cooked white rice (made from 1 cup uncooked rice)
2 tablespoons rice vinegar
1 ½ teaspoon sugar
1 teaspoon kosher salt
2 sheets nori (dried roasted seaweed)
2 tablespoons roasted sesame seeds (black or white)
Salmon salad (see above)
1 scallion, trimmed and cut in half lengthwise
- While rice is cooking, whisk together rice vinegar, sugar and salt together in a small bowl and set aside.
- Put freshly cooked rice into a large bowl and sprinkle with rice vinegar mixture. Mix with a wooden paddle or spoon while fanning the rice.
- Cover a sushi roller with a piece of saran wrap. Orient the mat so that the long side is facing you. Place a sheet of nori on top.
- Spread half of the sushi rice on top in a thin layer, using a spoon. Dip the back of the spoon in water to prevent rice from sticking while you press down on the rice.
- Sprinkle 1 tablespoon of sesame seeds on top. Flip over so that the nori is face up.
- Spread ½ of the salmon salad in center and top with green onion. Roll the sushi by first covering the filling with the bottom part of the sheet and rice and gently pulling towards you so that the roll is tight. Then slowly continue to roll while removing saran wrap. When you get to the top, wet the top ¾ inch of margin of the nori with a bit of water with your finger and finish the roll. The water will seal the ends together.
- Cut the roll in half, then cut the halves into fourths. Make another roll in the same manner with the remaining salmon salad.
Yield: 16 pieces from 2 rolls.