Scandinavian Sushi Roll
Have you considered building a sushi-style roll using fresh dough in place of rice and seaweed? That’s just what Chef Steve Hoogeboom does in this Northern European-inspired SandwichMasters creation. He starts with our fresh rye bread dough as a base, adding cured salmon and cream cheese, then rolling and baking. Topped with a fresh cucumber, dill, and tomato salad, and a sprinkling of mustard seeds, the end result is a very bright, very fresh burst of Scandinavian flavor.
- Gonnella rye frozen dough
- ½ c flour
- 8 oz cream cheese
- 7 oz cured salmon
- 1 egg
- 1 c sugar
- 1½ c vinegar
- ½ c water
- 1 pt cherry tomatoes
- 1 cucumber
- ½ c destemmed dill
- 1/4 c olive oil
- Salt and pepper to taste
- On a floured surface, roll the rye dough as thin as possible and cut into 3×5 inch rectangles.
- Along the bottom third of the dough, add a layer of salmon and smear of cream cheese in desired amounts.
- Beat the egg in a small bowl. Roll the dough starting with the salmon-filled end until there is about ½ inch left. Egg wash the remaining dough and continue rolling to seal everything inside. Crimp the edges, place on a sheet pan, and bake at 325 degrees for about 15 minutes or until dough is baked through.
- Combine mustard seeds with vinegar, sugar, and water in a saucepan. Heat until the seeds are tender, adding water as needed to avoid caramelization or burning.
- For the salad, quarter the tomatoes, julienne the cucumber, and destem the dill. Mix together in a bowl with salt, pepper, and olive oil.
- Slice the roll into 8-10 pieces, approximately one-half inch to two-thirds inch each. Garnish with salad and mustard seeds.