Description
This recipe offers a twist on traditional sushi by incorporating baked salmon as a filling. It provides a delicious alternative for sushi lovers who prefer cooked fish or want to try something new.
Ingredients
- 2 salmon fillets
- 2 cups sushi rice
- 4 nori seaweed sheets
- Rice vinegar
- Sugar
- Salt
- Soy sauce
- Wasabi (optional)
- Pickled ginger (optional)
- Sesame seeds (optional)
- Cucumber (thinly sliced (optional))
- Avocado (thinly sliced (optional))
Instructions
- Prepare the Salmon:
- Preheat the oven to 375°F (190°C).
- Place the salmon fillets on a baking sheet lined with aluminum foil.
- Season the salmon with salt and pepper or any desired seasonings.
- Bake the salmon in the preheated oven for 12-15 minutes or until cooked through. Once done, remove from the oven and let it cool slightly.
- Cook the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice according to the package instructions, using slightly less water for a firmer texture.
- Once cooked, let the rice cool slightly, then season with a mixture of rice vinegar, sugar, and salt, stirring gently to incorporate. Allow it to cool completely.
- Prepare Nori Sheets:
- Place a nori sheet shiny side down on a clean surface, such as a cutting board or sushi rolling mat.
- Assemble the Sushi:
- Spread a thin layer of sushi rice evenly over the nori sheet, leaving about a half-inch border along the top edge.
- Place a strip of baked salmon horizontally across the center of the rice.
- Add any optional fillings such as cucumber or avocado slices, sesame seeds, wasabi, or pickled ginger.
- Roll the Sushi:
- Starting from the bottom edge, tightly roll the nori sheet and rice over the filling, using a rolling mat or your hands to shape it into a cylinder.
- Moisten the top border of the nori sheet with water to seal the roll.
- Slice and Serve:
- Use a sharp knife to slice the sushi roll into bite-sized pieces, wiping the blade with a damp cloth between cuts to keep it clean.
- Serve the baked salmon sushi with soy sauce, wasabi, and pickled ginger on the side, if desired.
Notes
- For best results, use sushi-grade salmon.
- Customize the sushi rolls with your favorite fillings such as vegetables or spicy mayo.
- Store any leftovers in an airtight container in the refrigerator for up to two days.
- Category: Appetizer, Main Course
- Cuisine: Fusion, Japanese
Nutrition
- Calories: 60
Keywords: Baked Salmon, Fusion Recipe, Homemade Sushi, Japanese Cuisine, Seafood Sushi, Sushi Rice