Sushi-Style Sandwich Rolls with Shrimp
- Prep time
25 minutes - Cooking time
5 minutes - 4
30 ml (2 tbsp) sesame seeds
180 g (6 oz) Nordic shrimp or sushi-grade salmon
45 ml (3 tbsp) mayonnaise
5 to 10 ml (1 to 2 tsp) sriracha sauce
15 ml (1 tbsp) capers
Salt and freshly ground pepper, to taste
6 slices St-Méthode Whole Oat Bread
1 Lebanese cucumber, cut into 6 sticks
24 strands of fresh chives
- In a small pan over medium-high heat, toast the sesame seeds for 3 to 5 minutes, stirring often. Remove from heat and transfer to a bowl to cool.
- Chop the shrimp or salmon and place it in a bowl.
- Add the mayonnaise, sriracha, capers, and 10 ml (2 tsp) of sesame seeds. Season with salt and pepper to taste.
- Scatter some sesame seeds on your work surface, place a slice of bread over them, and flatten it with a rolling pin. Repeat with the other slices of bread.
- Cover the flattened bread with the shrimp or salmon mixture.
- Add a stick of cucumber and 4 strands of chives to one end of each bread slice and roll tightly to form rolled sandwiches.
- Cut each roll into 6 slices and serve 9 pieces per person.
For some variety, top each slice of flattened bread with just the mayonnaise mixture (no shrimp or salmon). Cover with slices of smoked salmon instead. Repeat the rest of the process, adding a stick of cucumber and 4 strands of chives to one end of each bread slice, and rolling tightly to form rolled sandwiches.
