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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I was looking fgor a Low Carb solution to my love of Sushi when BOOM there it was. THis is Michael Smith's Sushi tweek just a little. It is VERY VERY tasty provided you don't scrimp on the add in's. Ingredients:
1 cup canned chick-peas |
1 tablespoon dijon mustard |
1 teaspoon sesame oil |
1 dash hot sauce, depending on preference |
1 tablespoon soy sauce |
3 tablespoons chopped green onions (green only) |
1 dash pepper |
4 slices smoked salmon (per nori - 16 total) |
4 sheets nori |
Directions:
1. Mash chickpeas (I used the food processor - its much easier) in a bowl - add dijon, sessame oil, hot sauce, soya sauce, onion greens and pepper - mix very well.
2. Lay a piece of plastic wrap on the counter and place a sheet of nori paper on the end closes to you.
3. lay the salmon on the nori closest to you overlaping slightly and making sure it goes all the way to the ends.
4. spread a few tablespoons of the mash mix over the salmon trying to be as consistent in thickness as possible and going all the way to the ends.
5. lifting the plastic wrap start to roll your sushi. Try to make it as tight as possible.
6. At the end of the roll moisten the last 1/2 inch of nori with water to seal the edge.
7. Place seam side down and slice each roll into 6 even rolls.
8. Serve with wasabi, pickled ginger and soysauce.
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