Fresh Salmon Sushi: Classic Japanese Rolls Made Simple
Salmon maki rolls, a classic sushi dish, are a delightful combination of sushi rice, fresh salmon, and crispy nori. Making salmon maki at home is a rewarding experience that allows you to enjoy the flavors and artistry of Japanese cuisine without leaving your kitchen. With the right ingredients and a few simple techniques, you’ll be able to roll your own delicious salmon sushi at home.
Equipment
- - Rice Cooker (Zojirushi NHS-06 3-Cup Rice Cooker)
- - Bamboo Sushi Mat (Sushi Bazooka Bamboo Sushi Rolling Mat)
- - Sushi Knife (KitchenAid 8-Inch Chef's Knife)
- - Sushi Rice Seasoning Bowl (Small Ceramic Mixing Bowl)
- - Cooling Fan (Lasko 16-Inch Oscillating Stand Fan)
Ingredients
- - 1 cup sushi rice
- - 1 ½ cups water for cooking rice
- - 1 tablespoon rice vinegar
- - 1 teaspoon sugar
- - ¼ teaspoon salt
- - 4 sheets nori seaweed
- - 8 ounces sushi-grade salmon thinly sliced
- - 1 small cucumber julienned
- - 1 avocado sliced
- - Soy sauce for dipping
- - Wasabi for serving
- - Pickled ginger for serving
Instructions
- **Prepare the Sushi Rice**: Wash sushi rice thoroughly until the water runs clear. Cook rice using a rice cooker with 1 ½ cups of water. Once cooked, season with a mix of rice vinegar, sugar, and salt. Spread rice on a flat surface to cool.
- **Prepare the Fillings**: Slice the sushi-grade salmon into thin strips, and cut the cucumber and avocado into thin julienne strips.
- **Rolling the Sushi**: Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of sushi rice on the nori, leaving a border at the top. Add slices of salmon, cucumber, and avocado along the center.
- **Roll the Sushi**: Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Once rolled, slice the roll into 6-8 pieces using a sharp knife.
- **Serve**: Arrange the sushi rolls on a plate. Serve with soy sauce, wasabi, and pickled ginger.