Looking for a quick-and-easy party platter to accompany your other sushi creations? Ride the waves with this inspired Salmon Battleship Sushi Recipe – a delicious fusion of Wild Salmon, subtle cucumber, and fiery Wasabi, topped with delicate Salmon Roe. Simple, yet artistic, it’s the perfect accompaniment to other fish-based sushi platters!
Cut a rectangular block of Sashimi-grade Salmon. Place it at a 45-degree angle to the board, allowing you to cut straight down the length of the filet with ease.
(Note. For optimum cuts, always slice the Sashimi at 90 degrees, across the fat lines and muscle fibers. This will allow for a more tender, melt-in-the-mouth Sashimi.
To make your first cut, align the blade with the bottom-most corner at a 45-degree angle. Hold the Sashimi firmly in place with three fingers, then gently guide the knife through the flesh, starting at the heel. A sharp knife will glide with ease.
Set aside the first piece of Sashimi, and continue making subsequent, similarly sized cuts across the width of the filet. For reference, each should be approximately 5 mm in thickness.
Wash and prepare the Wasabi, then, using small, circular motions, begin grating it to a fine consistency using the Sharkskin Paddle Grater. Use a finger to push the Wasabi to the center of the board, thus creating a ball. Set aside for later.
To prepare the rice center, first moisten your hands with a little water. Take a small clump of sushi rice and begin forming it into a ball in your hand. Avoid rolling between both hands, as this will compress the rice too much, making it disintegrate.
Place the rice ball onto your chopping board. Next, take a large Sashimi slice and carefully fashion it around the rice ball. Ensure you ‘stick’ the tail end by applying a little pressure to the flesh. Once you have created the nest, use your finger to gently compress the rice at the center. Apply a small dab of fresh Wasabi to the center of the rice with your fingertip. Finally, spoon a little Salmon Roe into each nest, taking care not to overfill them.
Lay five slices of cucumber horizontally across your chopping board. Arrange each so that it slightly overlaps the next. Use your knife to trim off the curved ends.
Transfer the cucumber onto your chosen display plate, or board, using the flat of your knife. With the tip of the blade, ‘lift’ the cucumber (from beneath) at one end, creating a curve/ wave. Arrange the battleships along the flat of the cucumber, allowing plenty of space between for visual effect.