¼ cup gluten-free soy sauce
3 Tbsp. mayonnaise
2 Tbsp. rice vinegar
1 ½ Tbsp. wasabi paste
1 Tbsp. sugar
1 Tbsp. shallot, minced
1 ½ tsp. lemon juice
½ tsp. fresh ginger, grated
¼ tsp. cracked black pepper
1/8 tsp. garlic, minced
¾ cup (approx.) canola oil
Kosher salt, to taste
1 lb. 8 oz. cooked sushi rice
8 oz. (approx.) thinly sliced smoked Alaska Salmon
24 slices seedless cucumber, peeled/scored, sliced 1/8 inch
24 slices avocado, thinly sliced
72 fine julienne of nori (1-inch-long pieces)
2 Tbsp. sesame seeds, toasted
To make Wasabi Mayo, combine all ingredients except oil and salt in blender; blend thoroughly. With motor running, slowly add oil to emulsify. Add more oil, if needed. Season with salt, if needed. Cover and refrigerate at least 2 hours before using. Makes about 1 ½ cups.
Using a round biscuit cutter (about 2 1/4-inch), make 24 rice rounds by packing the rice into cutter and releasing about ½-inch slice rice for each serving. Cut 24 rounds from salmon slices with the same cutter.*
To assemble sushi, with a squirt bottle, squirt about ¼ tsp. Wasabit Mayo onto each cucumber slice; layer with a rice round, an avocado slice and salmon. Squirt about ¼ tsp. Wasabi Mayo onto top of each serving; garnish with nori pieces and a sprinkling of sesame seeds.
*Leftover smoked Alaska Salmon is great in bagel spreads, dips, or with Fettuccine Alfredo.
FOR YOUR DISPLAY:
“Smoked Wild Alaska Salmon served over sushi rice, cucumber and avocado with a light Wasabi Mayo.”