Salmon Sushi Rolls, Salmon Sashimi, Sunomono Cucumber Salad, DD Ginger Ale

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Salmon Sushi Rolls, Salmon Sashimi, Sunomono Cucumber Salad, DD Ginger Ale

Prep Time 30

Cook Time 15

Servings

Calories 890kcal

Ingredients

Divine Dish Ginger Concentrate

2- inch piece Fresh ginger sliced or grated
2 cups Water
20 oz Sparkling water
1 Lime halved to taste
1 tsp Honey or date syrup to taste
Ice cubes optional

Salmon Rolls

¾ cup Short-grain sushi brown rice
2 TBSP Rice wine vinegar
1 tsp Sugar
6 oz Sushi-grade salmon sliced into strips
4 Nori seaweed sheets
1 cup Cucumber cut into matchsticks
½ Avocado sliced

Sunomono Cucumber Salad

2 cups Cucumber thinly sliced
2 TBSP Rice wine vinegar
1/2 tsp Sugar
1 tsp Sesame seeds

Edamame

2 cups Edamame beans in pods
Black pepper to taste

Salmon Sashimi

8 oz Sushi-grade salmon sliced thin against the grain

For Serving

2 TBSP Reduced-sodium soy sauce or Coconut aminos
Wasabi paste optional
Pickled ginger optional

US Customary - Metric

Instructions

Prepare all ingredients as listed.
Bring the ginger and water to a low simmer in a saucepan for 10 minutes. Strain and chill the ginger concentrate.
Cook the rice according to the directions on the package. Once tender, combine the rice wine vinegar and sugar. Stir until the sugar dissolves. Gently fold the mixture into the cooked rice. Let the rice cool to room temperature.
Toss the thinly sliced cucumber with the rice wine vinegar and sugar. Let stand for 10–15 minutes, then sprinkle with the sesame seeds.
Cook the edamame according to the package directions until tender. Drain well and season with black pepper.
Place a sheet of nori on a clean work surface or sushi mat. Spread one-quarter of the seasoned rice over the nori, leaving a small strip uncovered at the far edge. Arrange salmon strips, cucumber matchsticks, and avocado across the center. Roll firmly, using the uncovered edge to seal the roll. Repeat with the remaining ingredients. Slice each roll into pieces with a sharp, slightly damp knife.
Using a very sharp knife, slice the salmon for sashimi against the grain into thin, even pieces. Keep refrigerated until ready to serve.
Combine the chilled ginger concentrate (about 2oz per portion) with sparkling water. Add a squeeze of lime to taste and sweeten with honey or date syrup to taste. Stir gently.
Serve the sushi rolls, salmon sashimi, edamame, sunomono cucumber salad with soy sauce, wasabi, pickled ginger, and Divine Dish Ginger Ale.

Notes

Food-safety note: Use salmon specifically sold as suitable for raw consumption (often labeled sushi-grade/sashimi-grade), keep it properly refrigerated, and follow the seller's handling instructions.

Nutrition