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Salmon Sushi and Sashimi Recipe

Japanese · Main course · 90 min total

Fresh salmon sushi and sashimi made with sushi-grade salmon, seasoned sushi rice, and nori, served with soy sauce, wasabi, and pickled ginger.

Ingredients

• 1 lb sushi-grade salmon fillet
• 2 cups short-grain Japanese rice
• 2 1/2 cups water
• 1/3 cup rice vinegar
• 3 tbsp sugar
• 1 tsp salt
• 4 sheets nori (seaweed)
• Soy sauce, for serving
• Wasabi, for serving
• Pickled ginger, for serving

Instructions

1. Rinse the rice in cold water until the water runs clear. Drain and place in a rice cooker or pot with 2 1/2 cups water. Cook according to manufacturer's instructions or bring to a boil, cover, reduce heat to low, and cook for 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring, until sugar and salt dissolve. Do not boil. Set aside to cool.
3. Transfer the cooked rice to a large wooden or glass bowl. Gradually fold in the vinegar mixture using a cutting motion with a rice paddle or spatula. Fan the rice to cool it quickly. Cover with a damp cloth and set aside.
4. Place the salmon fillet on a cutting board. Using a sharp knife, slice against the grain into 1/4-inch thick slices for sashimi. For nigiri, slice into 1/4-inch thick pieces about 2 inches long and 1 inch wide. Keep refrigerated until ready to use.
5. For nigiri sushi: Wet your hands with water and a little vinegar (tezu). Take about 1 tablespoon of sushi rice and form into a small oval shape. Place a slice of salmon on top and press gently. Repeat with remaining rice and salmon.
6. For maki sushi: Place a sheet of nori shiny side down on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch strip at the top edge. Place thin strips of salmon along the center of the rice. Using the mat, roll tightly away from you, sealing the edge with a little water. Slice each roll into 6-8 pieces.
7. Arrange nigiri, maki, and sashimi on a platter. Serve with small dishes of soy sauce, wasabi, and pickled ginger.

Tips

• Use only sushi-grade salmon from a trusted source to ensure safety for raw consumption.
• Keep your hands and knife moist with vinegar water to prevent rice from sticking.
• Serve immediately for best texture and flavor.

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