Homemade Fresh Salmon Sushi: A Complete Guide from Basics to Horseradish Sauce
Homemade Fresh Salmon Sushi: A Complete Guide from Basics to Horseradish Sauce
Delicious Salmon Sushi Recipe using Fresh Salmon Fillet (Includes Sushi Vinegar and Horseradish Sauce)
For all you salmon lovers out there, this recipe will guide you step-by-step on how to make delightful salmon sushi at home using fresh salmon fillets! Enjoy a generous and budget-friendly sushi experience right in your own kitchen. We’ll cover everything from preparing perfectly seasoned sushi rice and making a simple sushi vinegar (sanbaisu) to whipping up the essential horseradish sauce that elevates salmon sushi. Even beginners can easily follow along. Get ready to impress yourself and your loved ones with restaurant-quality salmon sushi made at home!
Salmon Sushi Ingredients- 150g Fresh Salmon Fillet (sushi-grade)
- 200g Cooked Rice (fluffy and slightly firm)
- 30g Onion (thinly sliced)
- 20 Capers
- 40g Prepared Horseradish Sauce (or homemade)
Making Delicious Sushi Vinegar (Sanbaisu)- 3 Tbsp Rice Vinegar
- 2 Tbsp Sugar
- 1 Tbsp Fine Sea Salt
Making Flavorful Horseradish Sauce- 30g Onion (very finely minced)
- 3 Tbsp Mayonnaise
- 1 Tbsp Lemon Juice
- 1 Tbsp Oligosaccharide (or corn syrup)
- 1 tsp Fresh Wasabi Paste
- 1 pinch Fine Sea Salt
- A dash of Black Pepper
- 3 Tbsp Rice Vinegar
- 2 Tbsp Sugar
- 1 Tbsp Fine Sea Salt
Making Flavorful Horseradish Sauce- 30g Onion (very finely minced)
- 3 Tbsp Mayonnaise
- 1 Tbsp Lemon Juice
- 1 Tbsp Oligosaccharide (or corn syrup)
- 1 tsp Fresh Wasabi Paste
- 1 pinch Fine Sea Salt
- A dash of Black Pepper
Cooking Instructions
Step 1
First, prepare 200g of cooked rice for your sushi. It’s best to cook the rice so it’s fluffy and not too mushy, which will give your sushi the perfect texture.
Step 2
Now, let’s make the sushi vinegar (sanbaisu) that will give your sushi rice its characteristic flavor. The golden ratio is 3:2:1! Measure out 3 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 tablespoon of fine sea salt, and mix them together.
Step 3
To help the sugar and salt dissolve completely, gently heat the sushi vinegar mixture in the microwave. Heat for 20 seconds, then stir. Repeat once more if needed, ensuring the sugar and salt are fully dissolved.
Step 4
Pour the slightly warmed sushi vinegar over the 200g of cooked rice. While the rice is still warm, gently fold in the vinegar using a rice paddle, cutting through the rice rather than stirring vigorously to avoid mashing the grains. About 1 teaspoon of sushi vinegar per 200g of rice is a good starting point.
Step 5
Thinly slice the onion that will be placed on top of the salmon sushi. Aim for very thin slices for a pleasant texture.
Step 6
To remove the pungent, sharp taste of the onion, immediately immerse the thinly sliced onion in a bowl of ice water. This process mellows the onion’s bite while keeping it crisp.
Step 7
After soaking in ice water for about 10 minutes, drain the onion slices thoroughly. They are now ready to be used as a topping.
Step 8
Next, we’ll make the horseradish sauce to complement the salmon. Finely mince the onion. The finer the mince, the smoother the sauce will be.
Step 9
Place the finely minced onion into a small bowl.
Step 10
Add the remaining sauce ingredients to the bowl: 3 tablespoons of mayonnaise, 1 tablespoon of lemon juice, 1 tablespoon of oligosaccharide, 1 teaspoon of fresh wasabi paste, a pinch of fine sea salt, and a dash of black pepper. Mix everything together thoroughly until well combined. Your flavorful horseradish sauce is ready!
Step 11
Prepare about 20 capers. These little flavor bombs add a nice briny touch. You can rinse them briefly under water if desired.
Step 12
Prepare your fresh salmon fillet. Slice it into pieces suitable for topping sushi. Using the freshest salmon you can find is key for delicious sushi.
Step 13
Salmon can be quite oily. Gently rinse the fillet under cool running water, then place it on paper towels or absorbent paper to pat it completely dry. Removing excess moisture is important for presentation and texture.
Step 14
Slice the salmon into long, rectangular pieces that will fit nicely on top of the sushi rice. Avoid making them too thick so they balance well with the rice.
Step 15
Take portions of the seasoned sushi rice and gently shape them into bite-sized ovals. Don’t pack the rice too tightly; aim for a light, cohesive shape.
Step 16
Each sushi rice ball should be about 10g. Gently roll them in your palms to form the shape. Uniformly sized sushi rice balls look much more appealing.
Step 17
With 10g portions, you should be able to make approximately 20 sushi rice balls from 200g of rice. That’s a generous serving!
Step 18
Carefully place a slice of the prepared salmon on top of each sushi rice ball. Lightly press it down to secure it.
Step 19
Arrange 4-6 strands of the drained, thinly sliced onion over the salmon. This adds a fresh color and a delicate crunch.
Step 20
Add about 1 teaspoon of the prepared horseradish sauce (homemade or store-bought) over the salmon and onion. You can adjust the amount to your preference.
Step 21
Finally, place a caper on each sushi for a finishing touch. Your beautiful homemade fresh salmon sushi is complete! Doesn’t it look delicious?
Step 22
The combination of fresh salmon, crisp onion, rich horseradish sauce, and briny capers is truly divine! You might find it hard to stop after just one.
Step 23
Prepare a dipping sauce of soy sauce mixed with wasabi to your liking. This is perfect for dipping the sushi.
Step 24
Now it’s time to enjoy your wonderfully crafted fresh salmon sushi! Make your meal special with this delicious homemade treat.
