How To Make Salmon And Rice Sushi

While the rice is being cooked preheat the oven to a temp of 425 f.

How to make salmon and rice sushi. Step 2 put the rice in a saucepan with 200ml water and the sake or mirin if using. Press down the rice using the index finger from the other hand. Drain and repeat 4 to 5 times or until the water runs clear.

1 mix the soy sauce lemon juice sugar and ginger together. Leave to drain for 15 mins. Spread the sushi rice over the bottom of the tin the mixture will be a little sticky so you may have to wet your hands to do this.

Plus sushi rice is seasoned with vinegar the su in sushi actually means vinegar sugar and salt. Place a thin layer of rice over the sheet leaving a 5cm gap at one end. You cannot just use any rice.

Serve with optional wasabi soy sauce along with pickled ginger. Place the rolled sushi rice onto the salmon and bend your fingers to cover both the fish and rice together. Fold the cling film over the salmon to cover pressing down well with your hands to mould everything together.

Instructions start the process by cooking sushi rice in a cooker or pot and seasoning it as per the instructions in my article. Rinse the sushi rice in a colander massaging it with your hands until the water runs clear. The rice needs to stick together so it can be picked up with chopsticks.

3 slice the salmon into pieces. Place a seaweed sheet shiny side down on the mat. Use wet hands to spread cup of rice over the seaweed sheet leaving a 3 cm wide border along the top edge.