Sushi with salmon is a popular and delicious choice that can be enjoyed in various forms, including nigiri, sashimi, and rolls. Here’s a guide to making some classic sushi with salmon:
Classic Salmon Sushi Recipe
Ingredients:
For Sushi Rice:
- 2 cups sushi rice (short-grain or medium-grain rice)
- 2 1/2 cups water
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon salt
For Sushi:
- 1/2 pound (225 grams) fresh salmon, sushi-grade, skinless and boneless
- Soy sauce, for dipping
- Wasabi and pickled ginger, for serving
- Nori (seaweed sheets), for sushi rolls (optional)
For Optional Additions:
- Avocado, sliced
- Cucumber, julienned
- Carrot, julienned
- Scallions, chopped
- Sesame seeds
- Sriracha mayo or other sauces (optional)
Instructions:
1. Prepare the Sushi Rice:
- Rinse the Rice: Place the sushi rice in a sieve or fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and helps achieve the right texture.
- Cook the Rice: Combine the rinsed rice and water in a rice cooker or a pot. Cook according to the rice cooker instructions or bring to a boil, then reduce the heat, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Let it sit covered for 10 minutes.
- Season the Rice: While the rice is cooking, heat the rice vinegar, sugar, and salt in a small saucepan until the sugar and salt dissolve (do not boil). Allow it to cool.
- Mix the Rice: Transfer the cooked rice to a large bowl or a flat container. Gently fold in the vinegar mixture with a wooden spoon or rice paddle. Let the rice cool to room temperature before using.
2. Prepare the Salmon:
- Slice the Salmon: Use a sharp knife to slice the salmon into thin, even slices. For nigiri, cut the salmon into thin strips about 1/2 inch wide. For rolls, you might cut the salmon into longer strips.
- Optional: If making sushi rolls, you can also prepare vegetables like avocado, cucumber, and carrot.
3. Assemble the Sushi:
Nigiri:
- Shape the Rice: Wet your hands to prevent sticking. Take a small amount of sushi rice (about 1-2 tablespoons) and gently form it into a small, oval-shaped mound.
- Top with Salmon: Place a slice of salmon on top of each rice mound. You can optionally brush the salmon with a bit of soy sauce or a touch of wasabi before adding it.
Sushi Rolls (Maki):
- Prepare the Nori: Place a sheet of nori on a bamboo sushi mat lined with plastic wrap.
- Spread the Rice: Wet your hands and spread a thin layer of sushi rice over the nori, leaving about 1 inch of nori at the top edge. Press the rice down gently to adhere.
- Add Fillings: Arrange slices of salmon, avocado, cucumber, and carrot in a line along the bottom edge of the rice.
- Roll the Sushi: Lift the bamboo mat and roll the sushi tightly from the bottom edge, using the mat to help shape it. Press gently as you roll to ensure it holds together.
- Slice the Roll: Use a sharp knife to cut the roll into bite-sized pieces, wiping the knife with a damp cloth between cuts to prevent sticking.
4. Serve:
- Arrange the sushi on a serving plate. Serve with soy sauce, wasabi, and pickled ginger on the side.
- For an extra touch, sprinkle sesame seeds or chopped scallions over the sushi.
Tips:
- Freshness: Ensure the salmon is sushi-grade, which means it has been frozen to kill parasites. Buy from a reputable source.
- Rice Preparation: Sushi rice should be seasoned while still warm for the best flavor.
- Rolling Technique: When rolling sushi, use gentle pressure to avoid squeezing out the filling.
Enjoy your homemade salmon sushi with your favorite accompaniments and dipping sauces!
