California-Style Salmon Tartare Maki
- 1 sheet seaweed nori
- 1/2 cup (125 ml) cooked sushi rice (see recipe)
- 2 tablespoons (30 ml) sesame seeds, black and white
- 1 cup (250 ml) Two-Salmon Tartare (see recipe)
- 1 tablespoon (15 ml) crushed potato chips (or tempura)
- Spread rice on the matte side of the nori, up to 2-cm (3/4-inch) from one edge of the narrow side, working with moistened fingers. Spread sesame seeds in the centre of the sheet. Lightly moisten work surface. Turn sheet over, rice side down.
- Spread salmon tartare in the upper third of the sheet. Sprinkle with potato chips. Roll starting from the rice-less side of the nori. Compress roll with a bamboo mat, applying uniform pressure. Dip the tip of a knife in water and cut roll into ten slices. Place on a serving platter.
You could also serve tartare in gunkan. Gunkan is a type of sushi. It consists of a nigiri rice ball coated with a strip of nori on which filling, of your choice, is placed. To do this, form a 15 ml (1 tablespoon) elongated ball of rice, working with your right hand lightly moistened. Surround rice ball with a 2-cm (3/4-inch) strip of nori, pressing firmly so it sticks to rice. Let seaweed sheet extend from rice, if desired. Place 15 to 30 ml (1 to 2 tablespoons) of tartare on rice and let it extend slightly beyond seaweed sheet.
This recipe was developed in collaboration with Genevieve Everell.