Roulade of Salmon Tartare & Roe
I was a late bloomer. The California roll was my idea of sushi. Meanwhile, all my trendy friends ordered sashimi. I was determined not to let some squishy, raw fish bring me down. I wanted to be cool and look at me now!
After years of training, I can proudly say that I am a HUGE fan of sushi. The slimy, slippery texture that once intimidated my taste buds are now qualities that I love about raw fish. In fact, my boyfriend and I celebrated his birthday at Sushi Yasuda recommended by a fellow foodie, Christine. We sat at the sushi bar and were honored to have Chef Yasuda take us on a journey. It was an amazing experience to have each succulent piece hand-tailored by the master himself while he explained the art and origin of each nigiri. I was even daring enough to try the uni (sea urchin), considering my negative aversion due to a traumatizing surfing accident in Hawaii that involved a reef, my foot and yes, a sea urchin.
But I digress. So clearly, I love sushi. And while this recipe involves smoked salmon, as opposed to my preferred raw version, it still tickles my fancy. There is an explanation as to my choice of smoked fish in this recipe but it’s not nearly as heart-stopping, gut-wrenching and overly dramatic as my sea urchin saga. Simply because he has a compulsion to throw anything that looks good in the shopping cart, hoping that I’ll be able to concoct some fabulous dish. So here you go, love of my life, this is what’s for dinner.
|4||ounces smoked salmon|
|2||Tbsp sesame oil|
|1 1/2||tsp sugar|
|1/2||tsp soy sauce|
|1/2||tsp wasabi sesame seeds or plain sesame seeds|
|1/4||cup avocado, diced|
|1/4||cup mango, diced|
- In a smedium bowl, whisk together sesame oil, wasabi powder, soy sauce and sugar. Add salmon, mango, cucumber, avocado and sesame seeds. Toss together and coat.
- To serve, place a biscuit cutter on an individual plate and place smoked salmon tartare inside the form. Gently remove the biscuit cutter. Top with a small scoop of salmon roe. Optional: If you’d like to make the cucumber wrap, use a mandoline and slice two very thin strips. Wrap around the roulade and secure with a toothpick if it doesn’t stay put. Be sure to warn your dining companions!