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Salmon Sushi

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

HealthyJapaneseSeafoodSalmonSushi

Estimated Nutrition

Per Serving Total
Calories 241.7 kcals 1450.4 kcals
Carbohydrates 39.9 grams 239.1 grams
Fat 5.1 grams 30.5 grams
Protein 9.1 grams 54.8 grams
Cook Time
10 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
25
g
Sugar
for the rice
75
g
Sugar
for dipping sauce
CondimentsSauces
50
ml
Rice Wine Vinegar
for the rice
50
g
Wasabi Paste
plus extra to serve
100
ml
Rice Vinegar
for dipping sauce
1
serving
Soy Sauce
to serve
1
serving
Pickled Ginger
to serve
GrainsCereals
150
g
Sushi Rice
rinsed thoroughly and drained
Liquids
225
ml
Water
NutsSeeds
1
pinch
Salt
Seafood
200
g
Salmon Fillet
best-quality, skin removed, cut into 0.5cm strips
Vegetables
4
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
1
piece
Red Chilli
small, finely chopped

Steps

  • 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.