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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.

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

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

Find it online: https://thefamilycooking.com/salmon-sushi/