On the second episode of The Feed, we were challenged to create new mashup dishes. After consulting with Pastry Chef Dominique Ansel, creator of the cronut and king of the culinary mashup, I decided on making Swushi. Swushi is fun to say, but even more exciting to eat. This recipe blends the flavors of my heritage through Ethiopian injera and Swedish gravlax to create a new kind of Japanese sushi.
For the Sushi
2 pieces fresh injera (Ethiopian flatbread)
1/4 cup Greek yogurt
1⁄4 cup chopped, cooked collard greens
1⁄4 cup chopped kimchi
2 sheets nori
3 tablespoons espresso-mustard sauce, divided (recipe below)
12 thin slices gravlax (recipe below)
1 tablespoon chopped fresh dill
3 tablespoons Dijon mustard
2 teaspoons sugar
1 1/2 tablespoons white wine vinegar
Pinch of salt
Pinch of freshly ground black pepper
1 tablespoon strong black coffee, cold
3/4 cup grapeseed or canola oil
For the Gravlax
1 cup salt
2 tablespoons crushed coriander
2 tablespoons crushed white pepper
2 cups brown sugar
1 bunch chopped dill
1 1/2 pounds salmon fillet, skin on with bones removed
For the Dipping Sauce
4 tablespoons soy sauce
1 tablespoon rice wine vinegar
For the Sushi:
Using a sushi mat with a piece of plastic on top, lay down a piece of injera. Spread half of Greek yogurt in a thin layer onto injera. Top yogurt evenly with half of the collard greens and kimchi and top with a sheet of Nori.
Spread 1 tablespoon mustard sauce thinly and evenly onto nori and top with single layer of gravlax slices and half of the dill. Using the sushi mat, carefully and tightly roll up the swushi. Trim ends and cut into 1-1/2” slices.
Sprinkle togarashi over top. Repeat with remaining ingredients, reserving 1 tablespoon espresso mustard sauce for plates.
Combine soy sauce and vinegar in a small bowl. Smear some espresso mustard sauce on a plate and place swushi over the sauce cut side up. Serve swushi with dipping sauce.
For the Espresso-Mustard Sauce:
Combine all ingredients except for oil a bowl and mix well. While whisking, slowly pour in oil and whisk until oil is incorporated and sauce is smooth.
For the Gravlax:
Combine salt, pepper, sugar and dill in a bowl and mix well.
Place salmon in a shallow dish and rub a hand full of the mixture on both sides of the fish. Sprinkle the remaining salt mixture and cover.
Cover the salmon with plastic wrap, refrigerate and cure for 12 hours.