HOMEMADE SALMON SUSHI

Sushi doesn't get any fresher than making it at home! We'll share the best and easy recipe with you!

Ingredients for the vinegared rice:

  • 500g short or medium grained rice (uncooked)
  • 2 cups of water
  • 1/2 cup rice vinegar
  • 50 gram white sugar
  • 1 spoon of salt

Ingredients for the sushi rolls:

  • 250 gram fresh VĂ…RLAKS salmon (boneless and skinless)
  • 30 ml soysauce
  • 2 advocados
  • 5 pieces Yaki Nori green seaweed
  • (And you need a sushi rolling mat)

For the perfect sushi rice

  1. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
  2. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Steps to make the sushi rolls:

  1. Cut the fresh salmon and advocado into long strips
  2. Place 1 piece of seaweed on the bamboo mat
  3. spread 240 gram of vinegared rice evenly on the seaweed
  4. Leave some space at the top and bottom
  5. Place the salmon and advocado in the centre of the rice
  6. Lift the edges of both the bamboo mat and seaweed nearest you, and bring over to meet the far edge of the rice and roll over to meet the far edge of seaweed.
  7. Gently but firmly press the bamboo mat around the roll to shape it.
  8. Remove mat and let the sushi roll sit for 5 to 10 minutes
  9. Cut into 8 to 10 pieces. Repeat with the other 4 pieces of seaweed.

You just made some delicious fresh sushi rolls, enjoy!

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