Bread
Sushi
After experimenting with Sushi for quite a
bit, I figured, "Why can't I do the same thing
but with Bread?"
I've seen the larger sandwich wraps in
restaurants, but I'm not really a fan of very
thick tortilla's nor all the doo dad's they put
in it, too much Lettuce, Onions and the like.
I wanted something that I could serve at a
party, something light and small, and non
committal that the sandwich wraps are.

 INGREDIENTS:














A few slices of large White Bread, crusts
removed
Whipped Cream Cheese
Butter (soft)
slices of Smoked Salmon
Capers
Rolling Pin















These ingredients definetly compliment
each other.
I rolled out the Bread very thin, spread a bit
of soft Butter down first, then some
Creamed Cheese and then topped with a
thin slice of Smoked Salmon.














I rolled up tight.















I'm on a roll, a Bread Sushi Roll!!!















I took all my rolls, wrapped up tight in plastic
wrap and put in freezer for about 15 min,
not only "to set" but to get them really cold,
so when I slice them they wouldn't fall apart
and unravel.
If you're not going to use them right away,
you can first refrigerate, and then about 15
min before you need them, then put in
freezer for 15 min.
After I sliced the Salmon Rolls, I garnished
with Capers on top.
I figured I would take this a step further and
looked through my cabinets.
Here's what I did:














I found a can of Asparagus and only used the
really really soft spears. You can also steam
or boil fresh Asparagus for about 15 minutes
until soft, but use only the "spear" portion.
Come to think of it, you could use frozen
Asparagus, but just partially defrosted as I
don't know about refreezing defrosted
Asparagus.
I needed something binding, so I choose
Cheese Spread.

Again, I rolled them up tight, and then
wrapped up tightly in plastic wrap and put in
freezer for about 15 min.
















Right before I was ready to serve them, I took
scissors to cut and a cup of cold water.
Just like slicing Sushi, it helps to dip the knife
(or in this case scissors) in cold water in
between cutting.
I topped the Salmon Bread Sushi with Capers
and the Asparagus ones with Black Olives and
Cherry Tomatoes, and of course toothpicks.
I saw this in an old old OLD cookbook I found
in my garage while cleaning it out so I thought
I'd give it a whirl but make a few changes.














I found some Deviled Ham in my cabinets, and
figured that Cheese (Lorraine and spicey
Jalepeno) might go good, as well as Honey.
For the binder I used some soft Butter, Mayo
and just a little bit of Creamed Cheese.
Again, I removed the crusts from Bread, but
this time I used both White and Honey Wheat
Bread. I guess any kind of White and then
dark Bread can be used.















On the dark slices I spread just a bit of Butter,
Mayo, Cream Cheese and then the Deviled
Ham















I alternated the Bread and spread Butter and
drizzled some Honey over the other slices.
Then I topped with Cheese.














So then I alternated the colors of the Bread. I
would make the bottom slice White, then add
ingredients for the Deviled Ham slice, and
then the top slice with Wheat bread and
added the Honey part to that.
You have to keep track because you're going
to want to stack the
two different recipe
slices on different colors of bread.
Stack the White Bread slice on the Wheat
Slice.
Wrap in plastic wrap, and freeze for 15
minutes.














When you cut them up, you will already have
a Checkerboard effect because you layered
the two different color breads on top of each
other. After cutting up, you can change the
direction of the little bite sized pieces. Top with
Olives and Cherry Tomatoes. Serve along
side your other (regular)
Sushi Trays.
Click HERE for video
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