Who says sushi should only be served with chopsticks? This Japanese-inspired sandwich delivers plenty of great texture along with a little sinus-clearing kick courtesy of a wasabi-infused cream cheese spread. If you have some on hand, go ahead and add a bit of pickled ginger to the sandwich. Rainbow trout or arctic char can be used in lieu of salmon.
Zest of life
Citrus zest, such as lime, is a great way to add vibrant, calorie-free flavour to a range of items, including sandwich spreads.
2 Tbsp (30 mL) grapeseed or sunflower oil
2 Tbsp (30 mL) low-sodium soy sauce or tamari
4 Tbsp (60 mL) rice vinegar, divided
1 Tbsp (15 mL) sesame oil
1 garlic clove, finely chopped
1 Tbsp (15 mL) minced ginger
2 wild salmon fillets, about 6 oz (170 g) each
2 cups (500 mL) shredded red cabbage
1 medium carrot, shredded
1/2 English cucumber, sliced into thin matchsticks
Juice of 1 lime
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cream cheese, room temperature
2 tsp (10 mL) lime zest
1/2 tsp (2 mL) wasabi paste
2 nori sheets
8 slices whole rye bread
Whisk together oil, soy sauce, 2 Tbsp (30 mL) rice vinegar, sesame oil, garlic, and ginger in large container. Place salmon fillets, flesh side down, in container so they lie flat in single layer. Cover and let marinate in refrigerator for at least 1 hour or overnight.
Place cabbage, carrot, and cucumber in bowl. Whisk together lime juice, remaining 2 Tbsp (30 mL) rice vinegar, and salt. Pour over vegetables, stir to combine, and let rest for at least 30 minutes.
Preheat oven to 400 F (200 C). Remove salmon from marinade and place on parchment paper-lined baking sheet, skin side down. Bake for 10 minutes, or until just cooked through in centre. Let rest for 5 minutes and then gently break apart flesh into large pieces.
Stir together cream cheese, lime zest, and wasabi paste. Slice each nori sheet into 4 squares.
To assemble each sandwich, spread some cream cheese mixture on rye bread. Top with 2 nori squares, salmon, and pickled vegetables.