Salmon avocado sushi nibbles

Name: Salmon avocado sushi nibbles
Prep time: 30 min
Total time: 30 min
Yield: Makes 12 portions
Cuisine: Japanese
Ingredients: 2 to 3 teaspoons wasabi paste or hot Chinese mustard; 1 small tomato, blanched, peeled and deseeded, flesh diced; ¼ teaspoon salt; 3 oz (100 g) salmon fillets; Wakame seaweed or salad greens, to garnish (optional); 1 large ripe avocado, peeled, pit removed, flesh diced (see note); 1 small white onion, diced; 1 lemon, halved

Preparation info

Makes
12
portions

Difficulty
Easy
Ready in
30 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Avocado and salmon make a heavenly match, their lush textures and delicate flavors melting together, with pastel-colored results. Here they combine in a novel interpretation of sushi which, while looking every bit as spectacular as traditional versions, is much easier to prepare and construct.

Ingredients

3 oz (100 g) salmon fillets
Wakame seaweed or salad greens, to garnish (optional)

Asia
Japan
Fish course
Pescatarian
Gluten-free

Method

Make the Avocado Filling by squeezing the juice from ½ of the lemon over the avocado cubes in a bowl and toss lightly to mix, then add the onion and tomato. Add the wasabi or mustard and salt, squeeze the other ½ of the lemon over it and toss until well combined. Set aside.
Slice the salmon fillets into 12 thin strips, each measuring 1 x 5 in (2.5 x 12.5 cm). S