This interesting fusion between sushi and ceviche makes for an impressive little appetizer. Ceviche is a raw fish typically marinaded in a acidic citrus juice, like lemon or lime, to “cook” the food. For this dish you may need to go to a specialty store that sells sushi grade fish. This is high quality and fresh fish, so please do not replace it with just any kind of fish from a supermarket!
Serving size: about 6 rolls (depending on length of salmon cut)
1 pound SUSHI GRADE salmon (not just any type of fish from supermarket)
4 Asparagus stalks
8 limes, juiced
1/2 cup soy sauce
1/2 TBL wasabi
Dash of black pepper
Optional garnish: 1 TBL sesame seeds, bean sprouts
Juice limes into a bowl. Rinse salmon and slice into strips about 2-4 inches long, 1.5 inches in width – the length is up to you and your cut of salmon. Place salmon strips into bowl of lime juice. Cover and place in refrigerator to cool for at least 20 minutes (up to overnight). *Typical ceviche requires overnight marinade, but we are making sushi/ceviche*
While salmon is in the fridge, prepare the veggies: Cook asparagus spears “al dente” and cool. Slice cucumbers lengthwise. Make cuts of cucumber into long, thin cucumber “sticks”.
Once salmon is chilled, lay out strips on a flat surface. Mix together soy sauce and wasabi and black pepper (use less if you don’t like it spicy) and drizzle mixture over the salmon. Cut cucumber and asparagus stalks to the width of the salmon strips and lay 2 pieces of asparagus and several pieces of cucumbers on top of each strip of salmon. Roll the salmon around the vegetables and lay on serving platter. Feel free to use toothpicks if salmon rolls will not stay closed.
Top with dashes of sprouts and sesame seeds for garnish.
Careful not to drool all over before serving to guests!