Makes 20 pieces / Serves 4
Sushi-grade salmon is essential here—and you should buy it the day you plan to serve the sushi. It’s okay if the slices are not all uniform; they don’t have to look perfect to taste delicious.
1¼ cups Brown Sushi Rice (below)
4 ounces sushi-grade salmon, sliced against the grain on an angle into ¼-inch-thick slices
Extra virgin olive oil for rubbing
½ cup Cucumber Yogurt Dip (here) or store-bought tzatziki
Kosher salt
Fresh ground black pepper
Fresh dill fronds for garnish
Wet your hands and scoop 1 tablespoon of the rice into one palm. Make a fist around it to shape into a ½- x 1-inch rectangle. Push the ends in with your thumb and index finger to create clean edges. Put the rice block on a platter and repeat with remaining rice.
Drape a slice of salmon over each rectangle, then rub each slice with olive oil using your finger. Spoon a teaspoon of the yogurt dip onto each and season with salt and pepper. Garnish with the dill fronds and serve immediately.
NOTE: You must slice the fish against the grain (white fatty lines between flesh) for the correct texture.