Chef Maylin Chavez is one of our favorite West Coast chefs who utilizes Acme Smoked Fish to blend traditional and inspired flavors from around the world. No matter which of her eclectic, featured recipes you choose to make, it’s gonna be good. Like, I’ll-be-having-seconds good.
Recipes
Togarashi Smoked Salmon Sushi Roll
Chef Maylin Chavez and Chef's Roll created this inventive sushi roll using Acme's Togarashi Smoked Salmon. The nuttiness of the sesame seeds, the umami and additive smokiness of the nori, the light pepper flavor, and the orange zest all complement the smoked salmon in a way that makes our togarashi smoked salmon perfect for a sushi roll. The art and craft of making sushi is a culinary tradition that dates back centuries in Japan. Although without quite as long a history as sushi, the tradition of togarashi spice has been centuries in the making as well. These two Japanese staples come together wrapped around a Brooklyn classic, Acme smoked salmon.
Directions
Rinse rice in a fine mesh strainer under cold water. Remove excess water. Place rice into a large sauce pot with water (see amount above). Cover and cook the rice over medium low heat. Bring to a simmer, lower heat, and cook until all water has been absorbed. Transfer rice to a bowl. Drizzle the rice with vinegar, sugar, and salt seasoning and gently toss with a wood spoon and let cool off. Approximately 15 minutes.
Toss minced Acme Togarashi Smoked Salmon with spicy mayo and lime juice, then set aside. Prepare your avocado slices, cucumber, and ponzu sauce.
Wrap your bamboo mat with plastic wrap, this will help in rolling your sushi. Then spread a thin layer of rice over the mat. Moisten your hands so the rice won’t stick to your fingers. Then lay a nori sheet over the rice, add the minced Acme Togarashi Smoked Salmon, 4 slices of cucumber, 4 slices of avocado, and gently roll your sushi, making sure it holds together. Then (with a very sharp knife) cut your slices, garnish with sliced Acme Togarashi Smoked Salmon, salmon roe, furikake, gomasio, and drizzle ponzu sauce over the sushi roll.
Prep Time
20min
Cook Time
15min
Serves
4-8people
Ingredients
Sushi Rice
- ½ cup of short grain Japanese Rice
- 1 ¾ cup of cold water
- 2 tablespoons rice vinegar
- 1 tablespoon white granulated sugar
- 1 teaspoon of sea salt
Filling
- 1 pound of Acme Pre-Sliced Togarashi Smoked Salmon / keep half of the smoked salmon as is (as the other half will be minced)
- 1 large avocado, sliced
- 1 medium cucumber, thinly sliced
- 3 tablespoons spicy sriracha mayo
- 4 toasted nori sheets
- Juice of 1 lime
Ponzu Sauce
- ½ cup of ponzu sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sambal olek
Garnishes
- 1 ounce of salmon roe
- 1 tablespoon of furikake
- 1 tablespoon of gomasio
Chef Maylin Chavez and Chef's Roll created this inventive sushi roll using Acme's Togarashi Smoked Salmon. The nuttiness of the sesame seeds, the umami and additive smokiness of the nori, the light pepper flavor, and the orange zest all complement the smoked salmon in a way that makes our togarashi smoked salmon perfect for a sushi roll. The art and craft of making sushi is a culinary tradition that dates back centuries in Japan. Although without quite as long a history as sushi, the tradition of togarashi spice has been centuries in the making as well. These two Japanese staples come together wrapped around a Brooklyn classic, Acme smoked salmon.
Ingredients
Sushi Rice
- ½ cup of short grain Japanese Rice
- 1 ¾ cup of cold water
- 2 tablespoons rice vinegar
- 1 tablespoon white granulated sugar
- 1 teaspoon of sea salt
Filling
- 1 pound of Acme Pre-Sliced Togarashi Smoked Salmon / keep half of the smoked salmon as is (as the other half will be minced)
- 1 large avocado, sliced
- 1 medium cucumber, thinly sliced
- 3 tablespoons spicy sriracha mayo
- 4 toasted nori sheets
- Juice of 1 lime
Ponzu Sauce
- ½ cup of ponzu sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sambal olek
Garnishes
- 1 ounce of salmon roe
- 1 tablespoon of furikake
- 1 tablespoon of gomasio
