See Also: Smoked Salmon Couscous Sushi(recipes)
Smoked Trout Mousse Wrapped in Smoked Salmon(recipes)
Sushi Rolls with Cold Smoked Rainbow Trout(recipes)
Sushi salmon rolls(recipes)
Crispy salmon with couscous timbale(recipes)
Smoked Salmon Lavash(recipes)
Blinis with smoked salmon(recipes)
Smoked Salmon Appetizers(recipes)
Smoked Salmon Roses(recipes)
Chive bread with smoked salmon(recipes)

Smoked Salmon Couscous Sushi (recipes)








Makes 20-24 sushi



Preparation time

30 mins to 1 hour



Cooking time

less than 10 mins

















Ingredients



Note: You will need a bamboo sushi mat.3 sheets Nori seaweed (pre-toasted)125g (4 oz) quick-cook couscousfinely grated zest of one lemona squeeze of lemon juice130ml (scant ¼ pint) chicken, vegetable or fish stocksmall bunch fresh coriander, roughly choppedJapanese pickled ginger, shreddedMaldon salt½ good sized cucumber225g smoked salmonextra wasabi paste and pickled ginger, to serve



Method



1. Firstly prepare the filling, take the cucumber and cut into a length the same width as the Nori. Cut into slices 5mm/¼in thick then cut the slices into batons the same thickness. Wrap the batons in the sliced smoked salmon. Refrigerate until required.2. To cook the couscous, place the lemon zest, lemon juice, stock and a pinch of salt into a pan with a good fitting lid. Bring the stock to the boil. As soon as the stock has boiled, sprinkle in the couscous and stir, when the mixture returns to the simmer place on the lid and turn off the heat and leave the couscous to cook in its own heat. The couscous should be cooked after about 4 minutes. Fold the coriander into the couscous. 3. Lay the sushi mat on the table and place a sheet of Nori on top shiny side down. The mat should lie so it rolls away from you not from side to side. Place a damp (not wet) clean tea towel over the Nori and wait for a couple on minutes for the Nori to soften. Spread a thin layer of the couscous on the seaweed leaving about 3-4cm/1¼-1½in of uncovered Nori on the top of the sheet (wet hands help here). 4. Lay two strips of wrapped cucumber horizontally across the couscous in the centre. Sprinkle with the pickled ginger and fold the bamboo mat so that the filling is enclosed then moisten the uncovered strip of seaweed and roll up. The most difficult part of this is getting the roll tight enough to prevent it from disintegrating when it is sliced! 5. To help with the slicing, roll the sushi tightly in cling film and refrigerate. Cut the sushi just before serving. When needed slice the roll through the cling film but do not forget to remove it before serving or you will have chewing-gum sushi!