Homemade Salmon Sushi: Fresh & Delicious (Salmon Sashimi Included!)
Crafting Perfect Salmon Sushi at Home with Thick, Fresh Salmon – Sashimi is a Bonus!
Hello, aspiring chefs! I’m Chef Ppunimom from ManGae Recipe, where we cook up dreams with our children. We have a salmon fanatic at home who devours salmon sushi, sashimi, and any other raw fish with gusto! Recently, they’ve been craving sushi, so I decided to make some with thick, generous slices of fresh salmon. The reaction was ecstatic: “Mom, you’re the best! The salmon just melts in my mouth!” This recipe is perfect for creating that melt-in-your-mouth experience at home. You’ll even have some delicious salmon sashimi as a bonus!
Sushi Ingredients- Fresh Salmon Fillet: 500g
- Cooked Rice: 1 bowl (approx. 200g)
- Sushi Vinegar (Su) Mixture: 2 Tbsp
- Fresh Wasabi: a pinch
- Soy Sauce (for dipping)
Making Sushi Vinegar (Su)- Rice Vinegar: 3 Tbsp
- Sugar: 2 Tbsp
- Salt: 1/2 Tbsp
- Rice Vinegar: 3 Tbsp
- Sugar: 2 Tbsp
- Salt: 1/2 Tbsp
Cooking Instructions
Step 1
In a bowl of warm cooked rice (about 200g), gently mix in 2 tablespoons of the prepared sushi vinegar using a spatula. Be careful not to mash the rice grains; you want to lightly combine them to create seasoned sushi rice. (The slightly yellowish tint is because I used a mixed grain rice blend.)
Step 2
Take about a handful of the seasoned sushi rice and gently shape it with your hands. Form it into a round, oblong sushi shape. Avoid pressing too firmly, as this can make the rice dense; aim for a delicate touch to create well-formed sushi pieces.
Step 3
Carefully dab a small amount of fresh wasabi onto each shaped sushi rice ball using the tip of a chopstick. The subtle kick of wasabi will beautifully complement the rich flavor of the salmon.
Step 4
To make slicing easier, place the fresh salmon fillet in the freezer for about 5-10 minutes until it’s slightly firm but not frozen solid. This chilling makes it much easier to cut. Slice the salmon into thick, generous pieces suitable for sushi.
Step 5
For a beautiful presentation, gather a few fresh leaves from your balcony herb garden. Arrange them on your serving plate to add a touch of freshness and color. Place a small dish for soy sauce artfully among the leaves.
Step 6
Just before serving, dip your freshly made salmon sushi lightly into the soy sauce and enjoy the delightful combination of fresh salmon and perfectly seasoned rice. It’s a taste of pure bliss!
Step 7
Any leftover salmon can be sliced into bite-sized pieces to be enjoyed as fresh salmon sashimi. Serve with a side of sweet and tangy gochujang (red chili paste) sauce for an extra burst of flavor.
