Homemade Salmon Sushi & Sashimi with Fresh Salmon
Homemade Salmon Sushi & Sashimi with Fresh Salmon
The Best Salmon Sushi and Sashimi Recipe to Enjoy with Fresh Salmon
I found the freshest salmon at the fish market today! I’m sharing a recipe for homemade salmon sushi and sashimi that captures this freshness. 🍣 You can enjoy a taste comparable to professional restaurants right at home. For detailed steps, please refer to the video (https://youtu.be/92mrxy-k2kE)!
Main Ingredients- Fresh salmon fillet
- Sushi rice (short-grain rice)
Sushi Seasoning & Accompaniments- Wasabi (to taste)
- Soy sauce (for dipping)
- Sushi vinegar (rice vinegar, sugar, salt mixture)
- Wasabi (to taste)
- Soy sauce (for dipping)
- Sushi vinegar (rice vinegar, sugar, salt mixture)
Cooking Instructions
Step 1
First, wash the sushi rice thoroughly. Gently wash the rice grains to avoid breaking them, and repeat 3-4 times until the water runs clear. Drain the rice and set aside.
Step 2
Place the washed rice in a rice cooker or pot. Use slightly less water than you normally would for cooking rice, and cook until it’s fluffy and firm. (Using the ‘Sushi’ or ‘White Rice’ mode on your electric rice cooker is convenient.)
Step 3
Once the rice is cooked, use a spatula to gently fluff the rice, being careful not to mash the grains, to achieve a fluffy texture. Leave the lid open to let the steam escape, or transfer the rice to a wide bowl to cool slightly.
Step 4
While the rice is still warm, prepare the sushi vinegar (sushi-zu) and mix it into the rice. A common ratio for sushi vinegar is about 3-4 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1/2 teaspoon of salt, but you can adjust this to your preference. Stir until the ingredients dissolve without heating.
Step 5
Pour the prepared sushi vinegar over the warm, slightly cooled rice in moderation. Using a spatula, gently mix the vinegar into the rice by cutting through the grains, ensuring each grain is coated. Be careful not to overmix, as this can make the rice mushy. The result should be shiny, distinct grains of sushi rice (shari). It’s best to let the shari cool completely before shaping it into sushi.
Step 6
Now it’s time to prepare the star ingredient: the fresh salmon fillet. Remove the skin from the salmon and slice it to your desired thickness and shape. Since it will be placed on sushi or sashimi, slicing it not too thick is recommended.
Step 7
Slice the salmon into bite-sized pieces or pieces that will fit nicely on top of the sushi. If you plan to enjoy it as sashimi, slicing along the grain will make it even more tender.
Step 8
Take portions of the prepared sushi rice (about 30-40g each) and gently form them into ovals or rectangles. Don’t pack the rice too tightly, as it will become hard; shape it loosely. Place a small dab of wasabi on top of the rice according to your preference, and then carefully place a slice of salmon over it.
Step 9
Your delicious salmon sushi and sashimi, made with fresh ingredients and care, are now complete! 🍣 You can enjoy an even richer flavor by dipping them lightly in soy sauce, if desired. Make your special occasions, or even an ordinary day, more wonderful with this elegant homemade salmon dish!
