This is a fun take on my favorite kind of sushi: salmon and avocado with a healthy dose of wasabi. I keep it open-faced here so you can see how pretty the insides look and so as not to cover up the succulence of the ingredients with too much bread.
Recipe courtesy of Dave Lieberman
Print
Total:
15 min
Prep:
15 min
Yield:
24 pieces

Ingredients

  • 3 tablespoons wasabi paste, or to taste
  • 1/3 cup cream cheese, at room temperature
  • 24 party pumpernickel bread slices
  • 1 ripe Hass avocado
  • 1/2 lemon
  • 16 ounces smoked salmon, thinly sliced

Directions

Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture. 

Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently. 

Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible.

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