Salmon sushi is a classic and crowd-pleasing dish, but it can seem intimidating to make at home.
Fear not!
This recipe breaks down the process into simple steps, making it easy for anyone to create restaurant-worthy salmon sushi rolls in their own kitchen.
Imagine a vibrant orange slice of salmon nestled amongst fluffy white rice, all wrapped in a sheet of crisp seaweed (nori).
A touch of green from carrot, avocado or cucumber adds a pop of colour, and a dollop of wasabi peeks out, ready to tantalise your taste buds.
How to Make Delicious Salmon Sushi at Home
Equipment
- Sushi mat (makisu)
- Sharp knife
- Saucepan with lid
- Mixing bowl
- Spreading utensil, (spoon or spatula)
- Small bowl of water for wetting your fingers
Ingredients
- 2 cups Sushi rice
- 1.5 cups Water
- 60 ml Rice vinegar
- 2 Tbsp Sugar
- 1 tsp Salt
- 225 g Salmon fillet thinly sliced
- 1 Avocado thinly sliced
- 1 Cucumber thinly sliced (optional)
- 1 Carrot thinly sliced (optional)
- 1 Nori sheet seaweed, cut in half (use 2 sheets for 4 full rolls)
- Wasabi paste optional
- Pickled ginger gari (optional), for serving
- Soy sauce for serving
Instructions
Cook the rice:
- Rinse the 2 cups Sushi rice in a fine-mesh strainer until the water runs clear.
- Drain and transfer to a saucepan.
- Add the 1.5 cups Water and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes, or until rice is cooked through.
- Remove from heat and let stand for 10 minutes.
Prepare the dressing:
- In a small bowl, whisk together the 60 ml Rice vinegar, 2 Tbsp Sugar, and 1 tsp Salt until the sugar dissolves.
Season the rice:
- Transfer the cooked rice to a large mixing bowl.
- Gently fold in the vinegar mixture using a wooden spoon or spatula. Be careful not to crush the rice.
- Let the rice cool slightly while you prepare the fillings.
Assemble the rolls:
- Place a half sheet of nori on a bamboo mat, shiny side down.
- Spread a thin layer of rice evenly over the nori, leaving a 2.5 cm (1-inch) border at the top.
Add fillings:
- Add a dab of wasabi paste (optional) in the centre of the rice.
- Layer with thin slices of salmon, avocado, carrot and cucumber (if using).
Roll the sushi:
- Using the bamboo mat as a guide, tightly roll the sushi mat away from you, starting with the edge closest to you. Gently press to form a compact roll.
- Moisten the top edge of the nori with a little water to seal the roll.
Cut the rolls:
- Using a sharp knife dipped in water, cut the roll into 6-8 pieces.
- Repeat with remaining ingredients to make additional rolls.
Note:
- You can adjust the amount of fillings to your preference.
Video
Notes
- Use sushi-grade salmon for the freshest flavour.
- For perfectly even slices, chill the salmon slightly before slicing.
- Wet your knife with water between cuts to prevent sticking.
- Don't overstuff the rolls, or they will be difficult to roll and cut.
Serving Suggestions:
- Serve with soy sauce, pickled ginger, and wasabi paste for dipping.
- Enjoy alongside other sushi dishes or as a light lunch or dinner.
1 Comment
Margorie Jerkins · 27/04/2024 at 3:59 pm
I love sushi. This is good if you like chunky crunchy fillings