Ok, it’s not sushi, but I just don’t feel comfortable serving raw fish. I don’t even think there is a such thing as ‘sushi grade’ fish, but something about picking up some raw salmon at my local store and serving it doesn’t sit well with me. So, here is some sushi inspired shells that are pretty damn good.
- 1 salmon filet
- 1 inch fresh ginger, minced
- 2 cloves garlic, minced
- 1/4 C. soy sauce
- 1/4 C. olive oil
- 1 avocado, chopped
- 1 cucumber, chopped
- 8 oz cream cheese, softened
- 24 jumbo pasta shells
- 1/2 C. mayonnaise
- 2-3 Tbsp. Sriracha sauce
- 2-3 Tbsp. honey
- 3-4 cloves garlic, finely minced
- 1 C. panko bread crumbs
Preheat your oven to 375°
In a large ziplock bag add the ginger, 2 cloves minced garlic, soy, and olive oil. Mix to combine and add Salmon. Let marinate in fridge for at least 30 minutes. Cook in oven until done and flakes easily with a fork, 15 minutes or so depending on thickness of filet.
Either cut or tear salmon in to chunks and place in a large bowl with avocado, cucumber, and cream cheese. Combine thoroughly.
Cook pasta shells according to package directions. Drain and let cool.
Line a 9×13 baking dish with foil and spray with cooking spray.
Working one at a time, line a pasta shell with seaweed and fill with salmon filling, placing it in the dish.
Top each shell with panko bread crumbs and bake until panko is toasted, 10 minutes or so.
While the shells are baking, make the sauce by combining the mayo, sriracha, honey and garlic together.
Drizzle sauce over shells and serve!