Salmon Sushi

Prepare seasoned rice, spread on nori with salmon and vegetables, roll tightly, chill, and serve with sweet chilli dipping sauce.

Healthy Japanese Seafood Salmon Sushi

Estimated Nutrition

Calories

241.7

kcal / serving

1450.4 kcal total

Carbs

39.9g

per serving

239.1 g total

Fat

5.1g

per serving

30.5 g total

Protein

9.1g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

for the rice

Sugar

for dipping sauce

CondimentsSauces

Rice Wine Vinegar

for the rice

Wasabi Paste

plus extra to serve

100

Rice Vinegar

for dipping sauce

serving

Soy Sauce

to serve

serving

Pickled Ginger

to serve

GrainsCereals

150

Sushi Rice

rinsed thoroughly and drained

Liquids

225

Water

NutsSeeds

pinch

Salt

Seafood

200

Salmon Fillet

best-quality, skin removed, cut into 0.5cm strips

Vegetables

sheets

Nori

dried

0.5

piece

Cucumber

peeled, seeds removed, cut into thin batons

0.5

piece

Red Pepper

seeds removed, cut into thin batons

piece

Red Chilli

small, finely chopped

Method

Boil rice and water in a pan, then simmer covered for five minutes and allow to cool.

Mix the cooled rice with salt, sugar, and vinegar in a bowl.

Spread wasabi paste on nori sheets and place a 2.5cm line of rice at the bottom edge.

Add salmon, cucumber, and pepper batons to the sheets and roll them up tightly.

Chill the rolls in the fridge for 30 minutes, then slice into 5cm pieces.

Dissolve sugar in a pan with vinegar and chilli to create the dipping sauce.

Serve sushi with dipping sauce, extra wasabi, soy sauce, and pickled ginger.