Red-pepper ‘salmon’ sushi topping

Preparation info

  • Difficulty


  • Makes enough for


    pieces of sushi

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

Make sure the liquid smoke does not contain wheat (or use smoked paprika instead).


  • 1 red pepper (capsicum)
  • 1 teaspoon liquid smoke (or ½ teaspoon smoked paprika)
  • ½ teaspoon apple cider vinegar
  • 1 tablespoon vegetable oil
  • ¼ teaspoon salt


Pierce the pepper all over with the tip of a small knife, then grill until black and blistered, turning it every 5 minutes – this should take about 15–20 minutes. Use a fork to whisk together the liquid smoke, vinegar, oil and salt in a bowl.

When the pepper is blackened, plunge it into a bowl of cold water and leave for a minute or so to loosen the skin.

Remove the pepper and peel off the skin, then cut the pepper in half lengthwise and remove the stem and seeds. Slice each pepper half into four lengthwise, giving you eight slices of pepper.

Add the pepper slices to the bowl and leave in the fridge to marinate for at least half an hour – they taste better the longer you leave them!

To assemble, place a slice of pepper on top of a rice log, cut thin strips of nori and wrap it around the sushi, using a bit of water to make the nori stick to itself and seal.