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Tuna and Salmon Sushi Dip

June 15, 2011 | Appetizers, Fish & Seafood, Popular

I kicked off my summer series of cooking lessons for kids – Cooking with Michele on Mondays, in partnership with The Kids Cook Monday – with a sushi class this week.This is what the kitchen looks like before the kids get here – all orderly, clean and ready to cook. I can’t show you an “after” photo because I’m usually too exhausted to even lift up my camera after 2 hours of cooking with a dozen kids. The thing about my kids’ classes is that I don’t charge as much as adults, and therefore don’t make that much. So with sushi grade tuna going for $30 a pound, I want to make sure nothing is wasted.So as I was cleaning up, I noticed that I had a little assortment of fixin’s left: a small amount of tuna mixed with spicy tuna sauce from making Spicy Tuna Rolls, a few pieces of raw salmon, some grated carrots, one green onion, condiments like soy sauce, sesame oil, and sesame seeds. So I simply diced up the salmon and added it to the tuna mixture, along with the diced green onion, grated carrots, a little soy sauce, and a little sesame oil. I used a small timbale dish to mound it out onto my plate, topped it with sesame seeds, and served it with some chips. This, along with a nice glass of wine, made for a lovely cocktail hour on my back patio after a tiring day. But you don’t need to wait for sushi leftovers or for a tiring day – make this up any time for an appetizer, lunch, dinner or snack. Just make sure to always use sushi grade raw fish!

4.0 from 2 reviews
Tuna and Salmon Sushi Dip
 
Prep time
Total time
 
Recipe type: Appetizer
Serves: 1-2
Ingredients
  • ½ cup raw tuna, salmon, or mix
  • 1 green onion, minced
  • 1 small carrot, grated
  • Spicy Sushi Sauce, to taste
  • soy sauce, to taste
  • sesame oil, to taste
  • sesame seeds, for garnish
Instructions
  1. Dice tuna and salmon into small pieces and toss with onion and carrot. Add Spicy Sushi Sauce, soy sauce, and sesame oil to taste, then press into a small timbale dish. Loosen edges with a knife and turn out onto a plate. Sprinkle with sesame seeds on top and serve with chips for dipping.

 

Comments

4 Responses | TrackBack URL | Comments Feed

  1. Yum, I could go for some of this right now…

    Reply

  2. Replace the chips with cucumber and it would be an awesome low-carb snack.

    Reply

  3. What a wonderful idea! A great way to further my sushi obsession. Beautiful blog and food!

    Reply

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