- 15 minutes
- 15 minutes
Sushi always looks pretty, however not everyone is a fan of raw fish. This mock sushi dish looks just as tasty as the real thing, but features cooked salmon, avocado, carrots, zucchini, rice and a scallion garnish. Pair it with a delicious wasabi infused low sodium soy sauce and some ginger for a healthful treat.
- Preheat oven to 35°. Place salmon in tinfoil boats. Place butter and pads a top salmon and squeeze the juice from the lemon wedge on salmon and butter. Bake until salmon is tender and flaky.
- Slice avocado, zucchini and carrot into thin strips.
- Prepare rice as directed and arrange a small spoonful of rice on your plates, four to a plate. Top rice with carrot and avocado slices.
- When salmon has finished cooking break apart into bite-sized pieces and place each atop avocado. Using only the ends of the green onion, place slivers of the onion atop each sushi bite.
- Mix powdered wasabi with 1 teaspoon of water until it forms a paste. Put a pinch of the wasabi on each plate and put a teaspoon or so of low-sodium soy sauce into small cups to garnish sushi bites, along with a pinch of pickled ginger on the plate. Serve as soon as possible to prevent the avocado from browning. (Note: you can also mix the wasabi paste with the soy sauce, but wasabi is a strong flavor. Your diners may prefer to accent their bites according to their own individual taste buds.)