Ingredients
Scale
- Sushi Rice:
- 2 cups short-grain sushi rice (cooked)
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- Sushi Fillings & Toppings:
- 200g sushi-grade salmon (thinly sliced)
- 4 sheets nori (seaweed, for rolls)
- 1/2 avocado (sliced, optional)
- 1 small cucumber (julienned, optional)
- Condiments & Serving:
- 1 tbsp soy sauce (for dipping)
- 1 tsp wasabi (optional)
- Pickled ginger (for serving)
Instructions
Prepare the Sushi Rice:
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Stir the mixture into warm, cooked rice and let it cool to room temperature.
Slice the Salmon:
- Use a sharp knife to slice the sushi-grade salmon into thin, even pieces for nigiri or rolls.
Make Salmon Nigiri:
- Wet your hands with water to prevent sticking.
- Shape small portions of sushi rice into oval mounds.
- Place a slice of salmon over each mound, pressing gently.
Make Salmon Rolls:
- Lay a sheet of nori on a bamboo mat.
- Spread a thin layer of rice, leaving 1 inch at the top.
- Add salmon, avocado, and cucumber.
- Roll tightly using the mat and slice into even pieces.
Serve and Enjoy:
- Arrange your salmon sushi on a plate.
- Serve with soy sauce, wasabi, and pickled ginger on the side.
Notes
- Always use sushi-grade salmon to ensure safety when consuming raw fish.
- Keep your hands wet when handling sushi rice to prevent sticking.
- Use a very sharp knife for clean cuts when slicing salmon and sushi rolls.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook (except rice preparation)
- Cuisine: Japanese
Nutrition
- Serving Size: 6 pieces (nigiri or rolls)
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 25mg
Keywords: Salmon sushi, homemade sushi, sushi rolls, nigiri sushi, Japanese food