New Years Eve calls for some food that can be eaten over a long period of time. Here in Germany meat or cheese Fondue or Raclette are the go to New Years Eve traditions.
Boring! Why not try something a little different? Sushi is great, but stop. It is a lot of work to prepare it the right way. This is a kind of shortcut. But a tasty one. And a great way to feed a bunch of people or just one person.
I found the idea a couple of days ago on Pinterest when I was looking for New Years Eve food trends. It is a combination of fresh cooked salmon and ready made imitation crab sticks or Surimi as it is called here. Mixed with greens and lots of Kewpie mayo and the hot Sriracha sauce.
The first thing to do was to prep the sushi rice. I have Japanese short grain rice at home. I washed it until the water was clear and soaked it in water for 30 min. Then with a 1 to 1 ratio cooked it in my rice cooker. In a mug I combined the ingredients for the sushi dressing and heated them up in the microwave. They went over the freshly cooked rice when it came out of the cooker.
My defrosted salmon went in the steamer (Varoma) of my Thermomix to cook. But you can easily prepare it in the Air Fryer or in a pan.
Use an ovenproof dish and coat it with oil. I used some toasted sesame oil. Press the cold rice down evenly. Sprinkle Furikake or shredded seaweed and shiso on top.
Pull the salmon apart with 2 forks. Cut the Surimi in small chunks and chop the green onion. Mix it with Kewpie mayo and Sriracha until it is smooth. Spread on top of the rice.
Spread more mayo and Sriracha on top and bake at 170 C fan for 15 min.
Cool down for 10 min and cut up Noori sheets as wrappers. Enjoy!
Serve it with cucumber sticks, avocado chunks, salmon caviar, soy sauce and wasabi.
Leftovers store in the fridge and warm up the next day and enjoy again.
Ingredients:
250 g salmon, 100 g Surimi/imitation crab
2 rice cooker cups short grain rice, sesame oil
50 ml rice vinegar, 1 tsp sugar, 1/2 tsp salt Furikake or rice seasoning, 1 green onion
Kewpie mayo and Sriracha, cucumber, avocado, soy sauce, wasabi, caviar
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