Sushi Salmon / Sake Recipe

Preparation Directions

1. 1

   Prepare the Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps achieve the right texture.

2. 2

   Cook the Rice

   Combine the rinsed sushi rice and 2.5 cups of water in a rice cooker. Cook according to the rice cooker instructions, or bring to a boil in a pot, then reduce heat, cover, and simmer for 18-20 minutes until water is absorbed.

3. 3

   Season the Rice

   Once the rice is cooked, let it sit for 10 minutes. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a spatula, taking care not to mash the grains.

4. 4

   Slice the Salmon

   Using a sharp knife, slice the fresh salmon into thin strips. Aim for about ¼ inch in thickness.

5. 5

   Prepare the Sushi Rolls

   Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about an inch at the top edge.

6. 6

   Add Salmon

   Place a few strips of the sliced salmon along the center of the rice-covered nori.

7. 7

   Roll the Sushi

   Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge of the nori with a little water.

8. 8

   Slice the Rolls

   Using a sharp knife, slice the rolled sushi into bite-sized pieces. Clean the knife with a damp cloth between cuts to ensure clean edges.

9. 9

   Serve the Sushi

   Arrange the sushi pieces on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side.