Cooked Salmon Recipe for Sushi
This Japanese delicacy combines tender, marinated salmon with vinegared rice, fresh vegetables, and nori sheets. With a perfect balance of sweet and savory, each bite is a delightful explosion of taste. Elevate your sushi experience with this delectable recipe that adds a twist to traditional sushi rolls.
Equipment
- Baking sheet
- Small bowl
- Whisk
- Shallow dish or resealable bag
- Oven
- Bamboo sushi mat
- Sharp knife
- Cutting board
- Sauce dishes
Ingredients
- 2 salmon fillets (about 8 ounces each), skin-on
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon garlic powder
- Cooked sushi rice (approx. 3 cups)
- Nori sheets
- Fresh vegetables (e.g., cucumber, avocado, carrots)
- Pickled ginger
- Wasabi
- Soy sauce (for dipping)
Instructions
- In a small bowl, whisk together the soy sauce, mirin, honey, sesame oil, grated ginger, and garlic powder.
- Place the salmon fillets in a shallow dish or a resealable bag and pour the marinade over them.
- Make sure the salmon is evenly coated, cover the dish (or seal the bag), and refrigerate for at least 30 minutes to allow the flavors to infuse.
- To cook the Salmon, Preheat your oven to 400°F (200°C).
- Remove the salmon fillets from the marinade, allowing any excess marinade to drip off.
- Place the fillets, skin-side down, on a baking sheet lined with parchment paper.
- Bake the salmon for approximately 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Lay a bamboo sushi mat on a clean surface and place a sheet of nori on top.
- Moisten your hands with water to prevent the rice from sticking and evenly spread a layer of sushi rice over the nori, leaving about an inch at the top without rice.
- Arrange thin strips of your preferred vegetables (cucumber, avocado, carrots) across the middle of the rice.
- Lay a strip of cooked salmon along the vegetables.
- Using the bamboo mat, tightly roll the sushi, applying gentle pressure to ensure it holds its shape. And then wet the top edge of the nori sheet with a little water to seal the roll.
- With a sharp knife, slice the sushi roll into bite-sized pieces, about 1-inch thick. Repeat the rolling and slicing process with the remaining ingredients.
- Arrange the sushi rolls on a platter, garnishing with pickled ginger and serving with wasabi and soy sauce on the side.