Goshen’s Crispy Salmon Sushi

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Goshen’s crispy salmon sushi is a wonderful way to enjoy the seafood treat of sushi. This is not a raw recipe the salmon is fried. Goshen’s crispy salmon sushi has a wonderful texture of crispy salmon and fresh lettuce. This is a wonderful seafood treat that combines fresh sushi with crispy fried texture. Goshen’s crispy salmon sushi takes about 30-40 minutes to prepare. This can be a quick tasty appetizer or one of the courses in a meal.

Check out Goshen's sushi kitchen for the utensils that will help you on your sushi experience.

Makes 16 pieces of sushi

Ingredients:

·         2 2/3 cups( 400 grams) of prepared sushi rice

·         8 small fresh lettuce leaves

·         2/3 pounds (300 grams)of salmon with skin

·         1 cucumber piece 4 inch (about 10 cm)

·         1 tablespoon(about 15 milliliters) of corn starch powder

·         3 tablespoons(about 45 milliliters) of oil

·         2 sheets of seaweed

·         1 tablespoon(about 14.3 grams) of wasabi paste

Serve with:

·         Pickled ginger

·         Soy sauce

·         Wasabi paste

Directions:

Step 1: The first step in Goshen’s crispy salmon sushi is to wash the lettuce and cucumber and dry them off with a paper towel.  Cut the cucumber with the peel into ¼ inches (1/2 cm) then cut them into ¼(1/2 cm) inch pieces. Dry the salmon and powder it with the corn starch. Heat the oil in a frying pan on medium heat and fry the salmon until crispy for two minutes.

Step 2: Fry the salmon for one more minute and take out of the pan and dry off the fat and excess oil. Cut the salmon in lengthwise pieces. The next step in Goshen’s crispy salmon sushi is to cut the seaweed sheets in half diagonally. Make the Maki style sushi with the prepared ingredients.

Step 3: Put the ingredients on the thin side of the seaweed sheet. Let the lettuce and cucumber stick out of the ends. Cut the rolls into 4 pieces each. Then you are ready enjoy Goshen’s crispy salmon sushi.

Check out Goshen's sushi kitchen for the utensils that will help you on your sushi experience.

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

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