Salmon Sushi (2 Pcs) Recipe

Cook the Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.5 cups of water in a pot. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 18-20 minutes until the water is absorbed. Remove from heat and let it sit covered for another 10 minutes.

Season the Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a spatula. Allow the rice to cool to room temperature.

Prepare the Salmon

Slice the fresh salmon fillet into thin strips, approximately 1 cm wide and 5 cm long, ensuring that the slices are uniform for even presentation.

Assemble the Sushi

Place the nori sheet shiny side down on a bamboo sushi mat. Wet your hands to prevent sticking, and take about 1/2 cup of sushi rice, spreading it evenly over the nori, leaving about 2 cm at the top edge free of rice. Lay the salmon strips horizontally across the rice.

Roll the Sushi

Starting from the bottom edge of the mat, roll the sushi away from you, applying gentle pressure to form a tight roll. Continue rolling until the edge of the nori meets the rice. Moisten the free edge of the nori with a little water to seal the roll.

Cut and Serve

Using a sharp knife, cut the roll into 2 equal pieces. Serve with wasabi, soy sauce, and pickled ginger on the side.