Sushi inspired salmon with soy jelly and wasabi mayonnaise

  • Servings: 4 portions
  • Cooking Time 120 minutes

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    3.1/5 based on 2368 votes.

This Japanese influenced dish works well as an appetizer or as a lighter lunch option.

  • 8 slices FINN CRISP Original Sourdough Rye Thins
  • 3 tbsp mayonnaise
  • 2 tsp wasabi
  • ½ cup soy
  • ¼ cup gelatin
  • 200g salmon
  • 50g sugar
  • 50g salt
  • ½ tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 tbsp poppy seeds
This is how you do it


  1. Cut salmon into bars and cover with sugar and salt.
  2. Let stand for about 1 ½ hours.
  3. Cut the bread slices into three or four parts.
  4. Mix mayonnaise and wasabi together.
  5. Heat soy and add soaked gelatin, cool in the refrigerator until soy is gelatinous.
  6. Wash and dry the salmon bars carefully.
  7. Brush lightly with oil, and roast the salmon bars on a pan.
  8. Cool slightly and roll the salmon bars in seed mix.
  9. Wrap in foil.
  10. Cut the salmon bars into ca 3 cm thick slices and remove the foil wrapper after cutting.
  11. Put a slice of salmon on a piece of FINN CRISP Plus thin crispbread and garnish with wasabi mayonnaise and soy jelly.

Pssst... If you're a Pescetarian (only eat fish and no other meat) you can exchange the gelatin with a vegetarian alternative like agar.