I guess I could have put this in the fish section - but as it turned out so good and should prove to be a pretty versatile process. It's probably better here :-)
Just for a change I'll start with the finished item and work backwards deconstructuring it.
The rice free sushi: close up, and on a plate
Unslice and stick back together to make a roll
Unroll - If you've ever unrolled a fatty, this step will be a doddle.
Remove olives and place back in pot
Remove smoked salmon
For the rice substitute that comes off next.
60 grams couscous
60 ml very hot water
about 1/3 lemon worth of fine lemon zest.
3 tsp medium fat philly cream cheese
1/4 tsp xanthan gum
1/3 - 1/2 tsp smoked seasalt (ordinary seasalt will do)
couple good pinches CBP.
Used in gluten free baking, so look in the gluten free section of your supermarket.
Mix lemon zest with couscous and add water. Stir and leave for 5 minutes.
Add all other ingredients and mix well. And viola: rice substitute for sushi :-)
This recipe make sufficient for one sheet of japanese nori seaweed. Which in turn will produce about 10 slices of sushi.
The xanthan gum just sticks it all together and gives it a much firmer texture than it would otherwise have had.
I also made a dip for the sushi.
This consisted of soy sauce, honey, maple syrup and papya and lime chutney
Mixed to taste. No pics as it just looks like a small pot with soy sauce in it :-) Ie: it's a black liquid in a small pot.
And that's how you dismember rice free smoked salmon and herby olive sushi.
The flavours in this work extremely well together. The couscous mix is pretty much bang on for texture and has just enough flavours to not be cloggy or stodgey. The pistachio and oak smoked salmon is rich enough to not be overpowered by the olive, that adds a little bitterness and saltiness to the mix, while the seeweed sheet adds some extra umami and a little chew.
Dip that lot into the salty, sweet, fruity, buttery (papaya chutney is weirdly buttery) sauce and you've got a winning dish - ideal for munchies or a starter.
And from taking the slices off the plate to resealing the couscous bag only took 20 minutes.
Doing it the other way round - should also take 20 minutes :-)
I can see this being a great way to use pulled pork, hot smoked salmon etc.
You could add chilli to the couscous mix and use refried beans instead of salmon and use pickled chillis instead of olives . (damn, does this count as comfort food ?)
Hell at a pinch you could even use rice
But I think the couscous mix is a bit more versatile. And a lot less offensive
And that's how you deconstruct rice free sushi :-)
Just for a change I'll start with the finished item and work backwards deconstructuring it.
The rice free sushi: close up, and on a plate
Unslice and stick back together to make a roll
Unroll - If you've ever unrolled a fatty, this step will be a doddle.
Remove olives and place back in pot
Remove smoked salmon
For the rice substitute that comes off next.
60 grams couscous
60 ml very hot water
about 1/3 lemon worth of fine lemon zest.
3 tsp medium fat philly cream cheese
1/4 tsp xanthan gum
1/3 - 1/2 tsp smoked seasalt (ordinary seasalt will do)
couple good pinches CBP.
Used in gluten free baking, so look in the gluten free section of your supermarket.
Mix lemon zest with couscous and add water. Stir and leave for 5 minutes.
Add all other ingredients and mix well. And viola: rice substitute for sushi :-)
This recipe make sufficient for one sheet of japanese nori seaweed. Which in turn will produce about 10 slices of sushi.
The xanthan gum just sticks it all together and gives it a much firmer texture than it would otherwise have had.
I also made a dip for the sushi.
This consisted of soy sauce, honey, maple syrup and papya and lime chutney
Mixed to taste. No pics as it just looks like a small pot with soy sauce in it :-) Ie: it's a black liquid in a small pot.
And that's how you dismember rice free smoked salmon and herby olive sushi.
The flavours in this work extremely well together. The couscous mix is pretty much bang on for texture and has just enough flavours to not be cloggy or stodgey. The pistachio and oak smoked salmon is rich enough to not be overpowered by the olive, that adds a little bitterness and saltiness to the mix, while the seeweed sheet adds some extra umami and a little chew.
Dip that lot into the salty, sweet, fruity, buttery (papaya chutney is weirdly buttery) sauce and you've got a winning dish - ideal for munchies or a starter.
And from taking the slices off the plate to resealing the couscous bag only took 20 minutes.
Doing it the other way round - should also take 20 minutes :-)
I can see this being a great way to use pulled pork, hot smoked salmon etc.
You could add chilli to the couscous mix and use refried beans instead of salmon and use pickled chillis instead of olives . (damn, does this count as comfort food ?)
Hell at a pinch you could even use rice
But I think the couscous mix is a bit more versatile. And a lot less offensive
And that's how you deconstruct rice free sushi :-)
Normal, frontwards service will be resumed with the next thread - promise
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