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Gravlax Sushi Parfait

Prep Time25 minutes
Cook Time20 minutes
Curing Time3 days
Servings: 7

Ingredients

Gravlax

  • 1½  lbs wild salmon, steelhead or arctic char with skin. For large fillet, cut fillet in half, lengthwise.
  • 1 tbsp sea salt
  • 1⅔ tbsp demerara sugar
  • ½ cup fresh dill

Sushi Rice

  • 2 cups sushi rice
  • 2 cups water
  • 1 tsp salt
  • ⅓ cup apple cider vinegar
  • 1 tbsp sugar
  • 2 tbsp chopped dill (optional)
  • 2 tbsp chopped pickled ginger (optional)

Toppings

  • 2 avocados
  • 2 tbsp lemon juice
  • 2 tbsp mayonnaise
  • 2 tbsp greek yogurt
  • salt to taste
  • 2 cups english cucumber or persian cucumber finely diced
  • 1½ cups cherry tomatoes, halved
  • ⅓ cup pickled onions as garnish (optional)
  • ⅓ cup micro greens as garnish (optional)
  • 1 sheet seaweed crumbled as garnish (optional)

Instructions

Gravlax

  • Day 1: Combine salt and sugar. Blot excess moisture from salmon with paper towel. Place salmon fillet skin side down on a sheet of plastic wrap, and sprinkle sugar and salt on top. Wrap tightly, and chill in the fridge overnight.
  • Day 2: Take salmon out of fridge and unwrap. Transfer fillet onto a plate and blot excess moisture with paper towel. Place fish on fresh piece of plastic wrap, skin side down and cover with ¼ cup fresh dill and wrap tightly. Chill in fridge overnight.
  • Day 3:
    If 2 days of curing time is sufficient, unwrap fillet, remove skin and cut into twenty-eight thin slices.
    If you want to cure additional day, repeat instructions from Day 2, but before wrapping the fillet in fresh piece of plastic wrap, remove old dill and replace with ¼ cup fresh dill. Chill in the fridge overnight. Unwrap the next day, remove skin and cut fillet into twenty-eight thin slices.

Sushi Parfait

  • Place rice in a medium pot and rinse with water until water is no longer white and murky. Drain the rice well and add 2 cups water and salt to the pot.
  • Place pot over high heat and bring to a boil. Boil rice for 10 minutes, then turn down heat, cover the pot and simmer for 10 minutes. After 10 minutes, turn off heat, leave the cover on and let it rest for 10-15 minutes.
  • In the meantime, place avocados in a small bowl, and mash with a fork. Add lemon juice, mayonnaise, greek yogurt, salt and mix until smooth and set aside.
  • When the rice is done, fluff the rice with spoon or fork and transfer to a medium bowl. Add apple cider vinegar and sugar to a small cup and stir to combine. Sprinkle vinegar mixture to the rice and fold rice gently. Set the rice aside to cool completely. Once rice has cooled, fold in dill and or ginger to the rice.
  • To assemble sushi parfait, layer martini glass with diced cucumbers, avocado cream, then sushi rice. Add four pieces of gravlax, additional diced cucumbers and 3-4 halved cherry tomatoes on top of rice.
  • Garnish sushi parfait with pickled red onions, micro greens and/or crumbled seaweed. Serve with side of soy sauce.