Smoked Salmon Bar Sushi

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You don’t need a special mold for our bar sushi, just a square baking pan. Think of it as cheater’s sushi, without all the rolling and forming!

Tags: Advanced, 30 mins, Appetizer & Hors d'Oeuvres, Fish, Rice & Grains, Chill, Low Fat, Omega 3

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1 cup (250 mL)	PC Thai Jasmine Rice
1/4 cup (50 mL)	PC Seasoned Rice Vinegar
1 pkg (350 g)	Half 350 g-pkg PC Bay of Fundy Smoked Atlantic Salmon , thawed
2 tbsp (25 mL)	PC Horseradish Mayo Sandwich Spread
1	green onion- thinly sliced

Place 1-3/4 cups (425 mL) water in small saucepan. Bring to a boil. Stir in rice. Reduce heat to low, cover and cook for 8 to 10 minutes or until water has been absorbed. Stir in vinegar. Cover. Let stand 10 to 15 minutes.
Line 8-inch (2 L) square baking dish or cake pan with plastic wrap, leaving 1-inch (2.5 cm) overhang on all sides. Spray with PC The Virtuous Canola Oil Cooking Spray .
Spoon hot rice into prepared dish. With back of spoon, firmly press down into even layer to cover bottom of pan. Cool to room temperature, about 10 to 15 minutes.
Layer smoked salmon evenly over rice. Cover pan with plastic wrap. Chill for 30 minutes.
Lift rice block from pan by lifting plastic wrap overhang; place on cutting board. Cut into four rows. Cut across rows into six columns, to make 24 pieces. Top each sushi square with dollop of horseradish mayo and sprinkle of green onions. Serve with PC Naturally Brewed Soya Sauce, if desired.

Use a wet knife to cut rice block into bars. Make to the end of step 4 early the same day you plan to serve it.