Salmon Sushi Recipe

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Salmon Sushi Recipe

Salmon Sushi

Salmon Sushi. Salmon is one of the most common ingredients in sashimi, nigiri, rolls, and other raw sushi dishes. Eating fish raw always carries some amount of risk, so preparing the salmon properly is key. You should start with fresh, high-quality fish, but cleaning your work area and tools is also important to avoid the spread of bacteria. It might take awhile to learn how to make a perfect roll, but you'll have fun trying! Add wasabi (Japanese horseradish) for a good kick! To cook Salmon Sushi you need 6 ingredients and 9 steps easily.

The ingredients needed to make Salmon Sushi:

of Fresh Salmon Fillets *a block for Sashimi is preferable
of Smoked Salmon
of Sushi Rice *see me ‘Sushi Rice‘ recipe
of Nori
of Wasabi
of Tare (Sauce) *Soy Sauce, Ponzu, Teriyaki sauce or your favourite sauce

Steps to make Salmon Sushi:

Nigiri-zushi Method:
Remove skin from fresh Salmon Fillets and slice them in 6-8mm thickness. Cut Smoked Salmon into right size.
Make small Sushi Rice balls and place small amount of Wasabi on top, then cover with Salmon slices.
To make Grilled Salmon Nigiri, the easiest way to cook Salmon is cooking only one side of Salmon slices on a hot non-stick grill pan very quickly. If you have a blow torch, you can cook the surface of Salmon after you make them into Nigiri-zushi.
I brushed the Salmon some ‘Tare’
Maki-zushi Method
Cut Salmon into smaller peaces or strips.
Spread out cooled Sushi Rice on the Nori sheet. Place some Salmon on the rice with small amount of Wasabi, then roll. Naturally you can add other ingredients such as Avocado and Cucumber. Japanese Mayonnaise is also quite nice for this sushi.
Once the Maki-zushi has been rolled, it is cut into bite sized pieces with a sharp knife.

Salmon is a popular choice for making sushi because of its buttery texture and high fat content. You can see how high the fat content is within a piece of salmon by observing the white lines that flow throughout the meat. Wild salmon presents thin white lines due to being leaner, while farmed salmon presents thick white lines. Make sure you always use farmed salmon that are carefully bred and categorized as sushi-grade. They are sold frozen at a specific temperature to ensure safety.

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