the taste space

Smoked Salmon Sushi Pizza

Posted in Appetizers, Mains (Fish) by Janet M on June 8, 2012

It is true. I am in a Mixed Diet Relationship.

I often get questions how Rob and I duke it out in the kitchen.

In my corner, I am the whole-foods vegan devoid of white flours and sugars.

At the opposite end, we have Rob, who will eat anything.

Thankfully, we actually don’t have segregated corners.

Before I met Rob, he was eating vegetarian at home. Actually, when Rob met me, I was eating a flexitarian diet (mainly vegetarian with occasional fish but I still ate meat, too). Rob had no clue what he was getting himself into, haha!

One of my friends who is vegan won’t allow any meat into his home.  I am definitely not like that but I could see how dietary choices could definitely divide relationships. Thankfully both Rob and I are more accommodating, as well as our friends and families.

At home, Rob and I eat mostly the same stuff. Mostly vegan, although sometimes Rob eats yogurt and adds butter to his granola. There are some Rob-only ingredients, like the red and green curry pastes in the fridge (they include shrimp, so a definite no-go for me). There are some Janet-only foods, too, because Rob doesn’t really care for them- like my Amazing Grass for breakfast. For breakfast fruit, Rob gets the bananas and mangoes while I relish in berries. Rob loves spicy foods, so if cooking for himself, he usually increases the chilies. If cooking for both of us, they fall more into my own comfort zone (1/2 tsp Aleppo max!). Rob also has a sweet tooth and is pretty content to munch through the rare dessert that I make.

I think we’ve got things worked out pretty well in the kitchen, actually.

Rob eats out way more often than I do, which is where he gets his occasional fix of meat. If we Rob cooks meat at home, it is for our guests.  Rob’s last birthday party kind of had me in a tizzy because I didn’t want to cook meat. Rob couldn’t use the barbecue so grilling was out. Thankfully the slow cooker came to the rescue.

I still contend that while I don’t crave it, I probably miss fish the most. Here I am sharing a smoked salmon sushi pizza that I made for a party with mixed company. While traditional sushi can be finicky to make for a large crowd, making a casserole of sushi pizza is much quicker and easier.

I used the seasoned sushi rice from Yo Sushi and the sushi pizza recipe was modified from Bonnie Stern’s HeartSmart Cooking for Family and Friends. I ended up doubling the recipe to fit a 9″x13″ pan but I probably didn’t have to double it. It made a ton of food. My pieces were a bit big which necessitated using a knife and fork to eat, so next time I would opt for smaller bite-sized pieces, with overlapping cucumber slices.

I am still too shy to try a nontraditional raw take on this for a crowd. If I test-run it first, I may have more courage to try Ricki’s vegan sushi pizza next time.

This is being submitted to this week’s Weekend Herb Blogging, hosted by Terry.

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