Salmon Sushi
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Ingredients
Onion Salmon Sushi
- 6 oz raw salmon (a block or sliced) Sashimi grade
- 1/4 onion very thinly sliced
- 2 green onion
- 1/4 cup rice vinegar
- 1/4 cup water
- 2 cup Sushi Rice
- Katsuo dried bonito flakes
- Ponzu Sauce
- Japanese mayonnaise
Salmon Sushi Roll
- 2 tsp sesame seeds
- 1 cup Sushi Rice about 200g
- 1 sheet Nori roasted seaweed about 8" square (20 cm)
- 3 oz raw salmon (block) Sashimi grade
- 1 Japanese cucumber
Instructions
- Make Onion Salmon Sushi. If using a block of salmon, slice thinly to get 12 pieces. Slice onion very thinly. Chop green onion finely. Have Sushi Rice ready to use.
- Mix 1/4 cup vinegar and 1/4 cup water in a small bowl. Lightly wet or dampen hands with the vinegar mixture, and take a golf ball size piece of Sushi rice (about 2/3 oz or 20 g). Form into an oblong shape. Repeat to make 12 pieces. Top each rice ball with a slice of salmon.
- Put sliced onion and Katsuobushi bonito flakes on the salmon, and drizzle with Ponzu Sauce. For another variation, put onion on the salmon, squeeze on some mayo, and top with chopped green onion, then serve with soy sauce.
- Make Salmon Sushi Roll. Cut salmon into pieces 1/2" (1 cm) thick and 8" (20cm) long. Cut cucumber into 1/4" (0.5 cm) thick pieces and the same length as the salmon, cutting out seeds. (It's OK not to have one 8" long piece, just add pieces together to make the total length.) Have Sushi Rice ready to use.
- Put a bamboo sushi rolling mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. Put plastic wrap on the sushi mat, and place a sheet of Nori roasted seaweed on the plastic. Spread the Sushi Rice on the seaweed, and sprinkle sesame seeds on the rice. Pick up the seaweed and rice and turn over, rice side down on the plastic.
- On the Nori seaweed, put a strip of salmon and 2 long pieces of cucumber horizontally, leaving 1" (2.5 cm) room on the Nori seaweed near you. Roll and tighten firmly with the rolling mat to make a log. Cut into 8 pieces.