Salmon Lover Recipe

Rinse and cook rice

Rinse 0.5 cup short-grain sushi rice under cold water until water runs nearly clear (about 3–4 rinses). Drain and combine with 0.6 cup water in a small saucepan. Bring to a gentle boil, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes.

Season rice

While rice cooks, mix 1 tablespoon rice vinegar, 1/2 teaspoon sugar, and 1/4 teaspoon salt in a small bowl until dissolved. Transfer cooked rice to a shallow bowl, gently fold in the vinegar mixture with a rice paddle or wooden spoon to coat grains without mashing. Fan the rice as you fold to cool it to near room temperature (about 10 minutes). Set aside. Reserve 3/4 cup of this cooked rice (cooled) for the roll; keep remainder for the nigiri.

Using a very sharp knife, portion the sushi-grade salmon into 4 even fillets for sashimi/salmon portions. Aim for pieces about 1/4–1/2 inch thick and 2–3 inches long. Pat dry with paper towel. Arrange on a chilled plate.

Optional light seasoning: brush each fillet with a tiny drizzle (about 1/16 tsp) of sesame oil, sprinkle a pinch of fine sea salt or a few sesame seeds, and garnish with thinly sliced scallion if desired. Keep chilled until serving.

Divide the remaining seasoned sushi rice into three portions (about 1.5 tablespoons each). Wet your hands with a little water mixed with a drop of rice vinegar to prevent sticking. Gently shape each portion into an oblong mound roughly 2 inches long and press lightly so it holds shape but remains tender.

Slice the salmon thinly (about 1/8–1/4 inch thick) into 3 pieces sized to drape over the rice mounds. Place a small dab (about 1/8 tsp) of wasabi onto one side of each rice mound (optional), then lay the salmon slice over the rice, pressing gently to adhere. Arrange the three nigiri on the serving plate next to the sashimi portions.

Prepare nori and rice

Place a bamboo rolling mat on a work surface and cover with plastic wrap. Lay the nori sheet shiny side down on the mat. With wet hands, spread the reserved 3/4 cup cooked sushi rice evenly over the nori, leaving a 1/2-inch strip along the far long edge free of rice. Press rice gently and uniformly; sprinkle 1/2 teaspoon toasted sesame seeds over the rice if desired.

Add fillings

On the near edge of the nori (the edge closest to you), place the salmon strips (cut into long thin strips) in a single line across the width about 1 inch from the edge. Add cucumber matchsticks next to the salmon. If using, dot 1 teaspoon mayonnaise across the filling line or lightly mix mayo with the salmon strips before placing.

Roll and cut

Lift the bamboo mat edge and roll the nori over the fillings, pressing gently to shape a tight roll. Continue rolling until sealed, using the exposed nori edge to close the roll. Press gently along the roll to compact. Using a sharp, wet knife, slice the roll into 6–8 bite-sized pieces (for one roll you may get 6–8 depending on thickness). Wipe knife between cuts for clean slices.

Arrange the 4 sashimi pieces, 3 salmon nigiri, and the salmon roll pieces on a serving plate. Place pickled ginger and wasabi on the side and serve soy sauce in a small dish for dipping. Garnish with a light sprinkle of sliced scallion over sashimi or a few sesame seeds if desired.

Estimated serving: this plate is intended for 1–2 people as a sushi sampler. Serve immediately while rice is at room temperature and salmon is chilled.