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MAIN COURSE : Wiles Magazine

MAIN COURSE

SUSHI STYLE

Philip Lam - Salmon photo

Sushi is a popular dish among stylish cosmopolitan singles. But how many of you fashionistas out there have ever tried to make it at home? With this quick easy recipe, you can wow your guests at your next cocktail party and offer them an hors d’oeuvres spread that’s as stunning as your wardrobe!

Eat well and enjoy!

Chef Arturo Vargas

 

SALMON SUSHI

INGREDIENTS:

10 oz. raw fresh salmon, thinly sliced
1 cup cooked sushi rice
1/2 of a fresh cucumber sliced
6 inch pickled radish, thinly sliced
2 tablespoons sugar
1 teaspoon wasabi paste
8 Nori seaweed sheets
3 tablespoons soy sauce
1 avocado, thinly sliced
1 pickled ginger, for serving

 

PREPARATION:
Place the salmon in a large bowl with soy sauce and sugar. Let the fish rest in the marinade for five minutes. Then, drain salmon and coat with wasabi paste.

Place seaweed sheets on large plates and place 1 to 2 tablespoons of rice on each sheet. Place one strip of salmon and one strip of cucumber and avocado in the center of the seaweed sheet then roll to form sushi. Slice and serve with pickled ginger and extra soy sauce on the side.

 

 

A native of Acapulco, Mexico, Chef Arturo Vargas is a respected health educator and owner of Northern California’s Taste for the Senses Catering. Arturo was formally trained in the culinary arts in Mexico. Prior to opening his catering company, he served as chef in some of San Francisco, California’s finest restaurants, and facilitated healthy cooking classes and workshops for organizations such as the University of California, Davis, the American Heart Association, and Whole Foods Market. His culinary expertise has been featured in several publications, including Sacramento Magazine, Luxe Life magazine and on SimplyRecipies.com.

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