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Ingredients
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Sushi Rice
Salmon Topping
Method
Sushi Rice Preparation
- 1
Rinse the Sushi Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. This removes excess starch.
- 2
Cook the Sushi Rice
In a medium saucepan, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
- 3
Make Sushi Vinegar
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
- 4
Season the Rice
Once the rice is cooked, remove it from heat and let it sit covered for 10 minutes. Then, transfer the rice to a large bowl, drizzle the vinegar mixture over it, and gently fold with a rice paddle to combine. Allow the rice to cool to room temperature.
Salmon Topping Preparation
- 5
Prepare the Salmon
Using a sharp knife, slice the fresh salmon fillet into thin, even slices. Aim for about 1/4 inch thickness.
- 6
Assemble the Sake Don
In a serving bowl, place a generous scoop of the prepared sushi rice. Layer the sliced salmon on top of the rice.
- 7
Finish with Condiments
Drizzle with soy sauce, add a dollop of wasabi on the side, and garnish with pickled ginger.