Have you ever made salmon sushi at home? Don't be fooled by its elaborate look and let yourself be guided through each step. You will be amazed at the result.
Don't panic. The most complex part of making this salmon sushi (but not difficult, I promise you) is washing and cooking the rice. Once you have learned these operations, you can indulge yourself in stuffing your hosomaki with all the ingredients and combinations that your imagination will suggest.
I chose the Alderwood Smokery Smoked Salmon from Vici, which makes the recipe very simple and quick, because it is ready for consumption and should not be cut or knocked down.
For the accompaniment I chose carrots, zucchini and red cabbage, but you can also use cucumbers or avocados.
Post in collaboration with Vici
ingredients for 2/3 roll – 12/18 hosomaki
- 200 g of original rice (for soups)
- 150 g of smoked salmon
- 2/3 sheets of nori seaweed
- 2 leaves of red cabbage
- 1 carrot
- 1 courgette
- 2 tablespoons of vinegar (preferably apple)
- 1 teaspoon of sugar (brown)
- Salt and Pepper To Taste
- wasabi (if you like)
- sprouts or herbs to decorate
HOW TO MAKE SALMON SUSHI
As the chef of a Japanese restaurant told me on my first sushi course, the crucial point is always the rice.
Also this time (like here) I didn't use the classic sushi rice, but the original rice, the one we find for sale as soup rice, with a round and compact grain.
To avoid excess starch and the sticky effect, it is necessary to wash the rice carefully, leaving it to soak for a few hours, changing the water every 30 minutes and rinsing it thoroughly before putting it in the pot.
Cooking is similar to pilaf, by absorption. I covered the rice with enough clean water to exceed the volume of the rice by once. I lit the flame and cooked, on a slow fire with a lid, until the water was completely absorbed and the "holes" typical of this type of cooking were formed.
Then I removed from the heat, seasoned with vinegar, preferably apple or rice, sugar (wholemeal or cane) and a pinch of salt, letting it cool completely.
Meanwhile, I prepared the vegetables, cutting the carrot and cabbage leaves into thin and regular strips and the courgette into larger sticks.
I set up the work area by placing the sheet of nori seaweed on the bamboo mat and, with wet hands, I placed the rice in the center of the mat. Trying to squeeze it as little as possible, I distributed it all over the seaweed sheet, always keeping my hands wet.
A few centimeters from the base of the rice rectangle I placed the smoked salmon cut into strips, one on top of the other, more or less of the same size, then the courgette, carrots and finally the cabbage.
If you want to add wasabi, I recommend brushing the salmon with a touch of product at this stage.
I closed, rolling my salmon hosomaki starting from the bottom, helping me with the mat. Once fully rolled, I exerted light pressure on the rice cylinder and let it rest in the refrigerator for at least 30 minutes. I repeated to get the other rolls.
You can see the step by step in this video recipe.
As well as for the hands, the knife that will cut our salmon sushi will also have to be constantly wet, to slide and cut with precision.
I served with soy sauce and herb leaves.
Vici is a brand of fish-based products, developed by Viciunai Group, a Lithuanian company that distributes throughout Europe from the Baltic Sea.
The raw materials come from sustainable fish farms, with MSC certification, and are processed in compliance with their typicality and tradition.
Vici is synonymous with fish specialties, both fresh and smoked or frozen. But also baked goods and frozen ethnic specialties, such as delicious Japanese gyoza, meat, fish or vegetarian.