From the moment I felt too close to you
Blushing at touching
Overlapping and apologizing
There was no denying
As we were filleting
More than the flesh of this fish was
Going to be exposed.
Because your eyes on me
Made me fumble
I was jumbling words
and stumbling for sentences
Everything got slippery
You showed me the way
And made me try it for myself.
(I liked it. Even if I don’t remember how to do it again in the future.)
(artwork by me in Notan Printmaking tradition)
For me the key to sushi enjoyment is the right balance of dry and wet and mingling of flavor components. This one was a hit.
I started using seaweed wraps while I was living in Hawaii. They are the perfect travel food because they serve as a catch all container that you can carry 100 of in your backpack without even noticing they’re there. That’s my secret backpacking tip. Now onto this dish.
My boyfriend’s family gave us a jar of their wonderful homemade pickled salmon. It’s one great way Alaskans use to save their fish catch of the season. This was my first time trying it, and it was delicious. The salmon was pickled with slices of onion, peppers, lemon, and peppercorns.
I know I am not a trained or traditional sushi maker, but I love how it’s such a fun way to combine flavors. For me the key to sushi enjoyment is the right balance of dry and wet and mingling of flavor components. This one was a hit.
Pickled Salmon Sushi
I spread a little mayo on a flat seaweed wrap and then made of bed of Calrose rice over this. (I had previously cooked and seasoned the rice so it was more flavorful).
Then I spread pesto generously in a wide line next to the rice and spread chunks of creamy goat cheese along the line of pesto. Then I cut the pickled salmon into bite sized pieces and lay them perpendicular to the direction I would roll the wrap to ensure clean easy bites. Then I drizzled some of the juices from the pickled salmon jar onto the rice and added a few onion and pepper slivers out of the pickled jar. Wetting the points of contact on the seaweed I wrapped it up… this is the hard part and just takes practice…and Voila! Yum time