Smoked Salmon and Japanese Potato Salad Sushi

Japanese Potato Salad and Smoked Salmon
Smoked Salmon and Japanese Potato Salad Sushi
The recipe below is a submission for Huon Salmon's blogging challenge - #Huonsalmon. I was invited along with 30 other bloggers to select from their Reserve Selection of products to create and post a Salmon recipe for year-round cooking.

I was provided with a gift voucher to their online store to order Salmon products of my choosing.

The idea behind this recipe came about while trying to decide on a Japanese sushi type dish but without the need to cook the perfect rice. Not everyone has rice cookers and even with one, it takes effort and understanding to cook quality sushi rice, so I thought I'd substitute the rice with everyone's favourite Japanese potato salad, using Kewpie Mayonnaise.

Ingredients - makes approximately 4 rolls (with plenty of potato salad for another side serving)

300g Huon Smoked Salmon - Reserve Selection banquet slice
1 tsp Huon Reserve Selection hand milked caviar
1 avocado
4 large potatoes
1/2 cucumber
1 carrot
1 egg
1/2 tbsp Japanese grain vinegar (image)
1 tsp brown sugar
1 tsp vegetable oil
8 tbsp Japanese Kewpie Mayonnaise
Salt, cracked black pepper
Wasabi, soy sauce and pickled ginger.


Peel and cut potatoes into equal sized quarters, boil until you can skewer potatoes easily
Peel and cut carrots into equal sized small portions and boil until you can skewer easily
Boil the egg for 10 minutes
Thinly slice cucumber and place into a bowl
Thinly slice onion and place into a bowl
Sprinkle a pinch of salt into cucumber and onion and knead with hands
Mash the potatoes, add a pinch of salt, sugar, vinegar and oil while potatoes are still warm.
Leave potato mixture to cool down
Rinse the cucumber with cold water and add into potato mixture
Add the boiled carrot into potato mixture
Add Kewpie Mayonnaise
Add the egg and mix thoroughly
Add pepper to taste

Using a bamboo mat, carefully place glad wrap on the top.
Place 4-5 slices of Huon Smoked Salmon Banquet Slice on top of the glad wrap perpendicular to your body (each slice starts from your body and heads away from your body, not left to right, etc)
Evenly spread 3/4 cup of potato mixture on the salmon from your body until 3/4 to the top of the salmon away from your body.
Slice the avocado into long strips and place it on top of mash from left edge to the the right.
Starting from the edge closest to your body, gently roll forward using the bamboo mat as a weight to push and to guide into shape.
Keep glad wrap around the roll and place in fridge. Repeat all above steps and continue to roll as many as required.
Before serving, take glad wrapped rolls from fridge and using a sharp knife using a saw like motion with light pressure, slice sushi roll into smaller portions and remove glad wrap once cut.
Serve with caviar, wasabi, pickled ginger and soy sauce.


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