Salmon Sushi

Why You’ll Love This Recipe

You’ll love Salmon Sushi for its simplicity, freshness, and versatility. Whether you prefer hand-rolled maki, nigiri, or sashimi-style sushi, this recipe captures the authentic taste of Japanese cuisine in every bite. It’s light yet satisfying, rich in omega-3 fatty acids, and customizable with your favorite toppings and sauces. Making sushi at home is also fun and rewarding — perfect for date nights or casual gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sushi-grade salmon fillet
• Sushi rice
• Rice vinegar
• Sugar
• Salt
• Nori (seaweed sheets)
• Soy sauce (for dipping)
• Wasabi and pickled ginger (for serving)
• Optional fillings: cucumber, avocado, or cream cheese
• Optional toppings: sesame seeds, scallions, or spicy mayo

Directions

1. Prepare the sushi rice:
   Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions.
2. In a small saucepan, warm rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice and let it cool to room temperature.
3. Prepare the salmon:
   Slice the sushi-grade salmon into thin, even pieces using a sharp knife. Keep chilled until ready to assemble.
4. For nigiri:
   Shape small, oval portions of sushi rice using damp hands. Place a slice of salmon on top and gently press to adhere.
5. For rolls (maki):
   Place a sheet of nori on a bamboo mat, spread a thin layer of rice over it, and add salmon and optional fillings. Roll tightly, then slice into bite-sized pieces.
6. For sashimi:
   Simply arrange thin slices of salmon on a chilled plate and serve with soy sauce and wasabi.
7. Serve immediately with soy sauce, wasabi, and pickled ginger on the side.

Servings and timing

This recipe serves 2–3 people.
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes

Variations

• Spicy Salmon Roll: Mix chopped salmon with spicy mayo before rolling.
• Avocado Salmon Roll: Add slices of ripe avocado for a creamy texture.
• Salmon Nigiri: Keep it simple with seasoned rice and a fresh salmon topping.
• Seared Salmon Sushi: Lightly sear the salmon with a torch or skillet for a smoky flavor.
• Vegan option: Substitute salmon with marinated carrots or smoked tofu.

Storage/Reheating

Salmon Sushi is best enjoyed fresh. If you must store it, keep it in an airtight container in the refrigerator for up to 24 hours. Do not freeze, as the texture of the fish and rice will be compromised. Sushi should not be reheated; instead, enjoy it chilled.

FAQs

What kind of salmon should I use for sushi?

Use only sushi-grade or sashimi-grade salmon that has been frozen according to safety standards to kill parasites.

Can I use regular salmon from the grocery store?

Not unless it’s labeled sushi-grade. Always check with your fishmonger to ensure it’s safe for raw consumption.

How do I slice salmon for sushi?

Use a very sharp knife and slice thinly against the grain for smooth, even pieces.

Can I make sushi without a bamboo mat?

Yes, you can roll sushi using parchment paper or a clean kitchen towel.

How do I keep the rice from sticking to my hands?

Wet your hands lightly with water before shaping the rice.

Can I use cooked salmon instead?

Absolutely — grilled, baked, or smoked salmon makes a delicious alternative.

What’s the difference between nigiri and maki?

Nigiri is rice topped with fish, while maki is fish and rice rolled in seaweed.

How do I make the rice perfectly sticky?

Use short-grain sushi rice and season it with rice vinegar, sugar, and salt after cooking.

Can I add sauces to my sushi?

Yes, spicy mayo, eel sauce, or ponzu sauce add great flavor variations.

How can I make this recipe gluten-free?

Use tamari instead of soy sauce for a gluten-free dipping option.

Conclusion

Salmon Sushi is a beautifully balanced dish that combines delicate salmon, seasoned rice, and traditional Japanese flavors in one bite. It’s simple, fresh, and endlessly customizable, making it perfect for sushi lovers of all skill levels. Whether you enjoy it as elegant nigiri, classic rolls, or minimalist sashimi, this recipe brings authentic Japanese flavor right to your table.

Salmon Sushi

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Salmon Sushi is a classic Japanese dish featuring fresh, sushi-grade salmon paired with perfectly seasoned rice and traditional accompaniments like soy sauce, wasabi, and pickled ginger. It’s elegant, nutritious, and surprisingly easy to prepare at home — ideal for sushi lovers and beginners alike.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 2–3 servings
• Category: Main Course
• Method: No-Cook / Assembly
• Cuisine: Japanese
• Diet: Low Fat

Ingredients

• 8 oz sushi-grade salmon fillet
• 2 cups cooked sushi rice
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)
• Wasabi and pickled ginger (for serving)
• Optional fillings: cucumber, avocado, cream cheese
• Optional toppings: sesame seeds, scallions, spicy mayo

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Instructions

1. Rinse sushi rice under cold water until clear, then cook according to package instructions.
2. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Stir into the cooked rice and let cool to room temperature.
3. Using a sharp knife, slice sushi-grade salmon into thin, even pieces. Keep refrigerated until ready to use.
4. For nigiri: Shape small oval portions of rice with damp hands and top with salmon slices, gently pressing to adhere.
5. For rolls (maki): Place a sheet of nori on a bamboo mat, spread rice evenly, add salmon and optional fillings, roll tightly, and slice into pieces.
6. For sashimi: Arrange thin salmon slices on a chilled plate and serve with soy sauce and wasabi.
7. Serve sushi immediately with soy sauce, wasabi, and pickled ginger on the side.

Notes

• Always use sushi-grade salmon for safety and quality.
• Keep your hands lightly wet to prevent rice from sticking.
• Use a very sharp knife for clean salmon slices.
• Serve sushi fresh for the best flavor and texture.
• For gluten-free sushi, use tamari instead of soy sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 480mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 45mg