Why sushi with salmon is a good choice
Making your own Sushi with Salmon is a great way to enjoy high quality food at a much lower cost than a restaurant. You can control exactly how much seasoning and filling goes into each roll to suit your personal taste. It is also a fun activity to do with friends or family in the kitchen. Learning the technique of rolling allows you to experiment with different fillings once you master the basics.
Follow these 4 steps for sushi with salmon
Prepare rice: Rinse the sushi rice under cold water until the liquid runs clear, then place it in a saucepan with the measured water and simmer for fifteen minutes until the water is absorbed.
Season rice: Mix the rice vinegar, sugar and salt in a small bowl until dissolved, then gently fold this mixture into the warm rice and let it cool completely to room temperature.
Prep fillings: Slice the fresh salmon and the cucumber into long and thin strips using a sharp knife while the rice is cooling down.
Roll sushi: Place a nori sheet on a bamboo mat, spread a layer of rice over it, add the salmon and cucumber strips, then roll it up tightly and slice into bite-sized pieces.
Important tips for sushi with salmon
Always use a very sharp knife to slice your Sushi with Salmon to ensure the rolls stay neat and do not tear the seaweed. Dipping the blade of your knife in water between each cut helps prevent the sticky rice from clinging to the metal. You should ensure the rice is completely cool before you place it on the nori sheets so the seaweed stays crisp. If you do not have a bamboo mat, you can use a piece of cling film to help you shape the rolls. It is important to buy sushi grade fish from a reliable fishmonger to ensure it is safe for raw consumption. Press the rice down firmly but gently so the roll holds its shape when you pick it up with chopsticks. Serve the dish immediately for the best texture and flavour.
You can add a little bit of wasabi inside the roll if you prefer a spicier taste.
You can also try these recipes:
spinach lasagne,
cod with pointed cabbage or
traditional roast beef.
