Smoked Salmon Sushi Bites
These elegant smoked salmon sushi bites are a delicious twist on classic sushi, combining silky smoked salmon, creamy cheese, crisp cucumber, and perfectly seasoned sushi rice. Shaped in an egg-carton-style mold, these beautiful bite-sized appetizers are perfect for parties, brunches, holiday gatherings, or a fresh and flavorful snack.
Categories: SNACKS
Ingredients
- 12 thin slices of smoked salmon
- 12 small squares of nori seaweed
- 6 tablespoons plain cream cheese, softened
- 12 thin cucumber rounds
- 1 1/2 cups prepared sushi rice, cooled to room temperature
- 1 teaspoon black sesame seeds
- Food-safe plastic wrap, as needed
Cooking Instructions
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01
Prepare a clean 12-cavity egg-carton-style mold suitable for food contact. Make sure the mold is completely clean and dry before using it.
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02
Line each cavity with food-safe plastic wrap, leaving enough excess around the edges to fold over the filling later.
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03
Place one thin slice of smoked salmon into each cavity. Gently press the salmon against the bottom and sides so it forms a neat outer layer.
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04
Add one small square of nori seaweed to each cavity, placing it directly over the smoked salmon.
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05
Spoon approximately 1/2 teaspoon of softened cream cheese into each cavity. Spread it gently without disturbing the salmon.
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06
Place one cucumber round into each cavity, ensuring it sits evenly over the cream cheese.
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07
Divide the prepared sushi rice evenly among the 12 cavities. Add approximately 2 tablespoons of rice to each one, gently pressing it into place.
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08
Fold the excess plastic wrap over the rice to cover each sushi bite completely.
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09
Gently press the mold with your hands to compact the rice and fillings. Apply even pressure to help the bites hold their shape without crushing the cucumber.
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10
Place a clean serving board over the mold and carefully invert it.
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11
Lift the mold away slowly. Remove the plastic wrap from each sushi bite, taking care not to disturb the salmon surface.
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12
Sprinkle the smoked salmon tops with black sesame seeds. Arrange the sushi bites neatly on a serving platter and serve immediately, or refrigerate until ready to serve.
Chef notes
Use sushi rice that has been cooked and seasoned with rice vinegar, sugar, and salt for the most authentic flavor. Allow the sushi rice to cool to room temperature before assembling. Hot rice can soften the cream cheese and affect the texture of the salmon. Choose thin, flexible slices of smoked salmon so they fit neatly into the mold and create an attractive outer layer. Pat the cucumber slices dry with a paper towel to remove excess moisture and prevent the sushi bites from becoming watery. Softened cream cheese is easier to spread and helps the layers stay together. You can substitute whipped cream cheese for a lighter texture. Press the rice gently but firmly. Over-compressing can make the sushi bites dense and unpleasant to eat. Store leftovers in an airtight container in the refrigerator and consume within 24 hours. Because smoked salmon is perishable, avoid leaving the sushi bites at room temperature for more than 2 hours.
