Smoked Salmon Sushi

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

40 Ratings
Directions for: Smoked Salmon Sushi


1 cup of canned chickpeas

1 Tbsp of Dijon mustard

1 tsp of sesame oil

dash of hot sauce

1 Tbsp of soya sauce

3 Tbsp of chopped cilantro

16 slices of smoked salmon

4 sheets of nori paper


1. Mash chickpeas and add Dijon, sesame oil, hot sauce, soya sauce and cilantro and mix well.

2. Lay a piece of plastic wrap on a work surface. Place a sheet of nori paper over the plastic wrap.

3. Cover the half of the nori sheet closest to you with 4 slices of smoked salmon, slightly overlapping them.

4. Spread a few tablespoons of the chickpea mash over the smoked salmon. Using the plastic wrap to help, begin to roll tightly. Dampen the far edge of the nori with water and then seal the edge. Cut into 1 inch slices

See more: Fish, Herbs, Dinner, No-Cook, Appetizer, Chinese

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