Salmon Sushi
Crafted for sushi lovers and seafood enthusiasts, this homemade salmon sushi recipe delivers the perfect blend of fresh, buttery sashimi-grade salmon and seasoned sushi rice for a restaurant-quality experience at home. With step-by-step instructions, you'll prepare two iconic styles: delicate salmon nigiri and tightly rolled salmon maki sushi. Featuring nori seaweed sheets, a tangy rice vinegar mixture, and optional accompaniments like umami-rich soy sauce, fiery wasabi, and pickled ginger, this recipe is both flavorful and customizable. Whether you're hosting a sushi night or enjoying a solo culinary adventure, this dish comes together in under an hour and is packed with authentic taste—all while highlighting fresh, quality ingredients. Perfect for impressing guests or indulging in a satisfying meal for two.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 8 ounces Fresh salmon (sashimi-grade)
- 2 sheets Nori sheets (seaweed)
- optional Soy sauce
- optional Wasabi
- optional Pickled ginger
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear, then drain.
Combine the sushi rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.
Remove the rice from the heat and let it sit, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula. Let the rice cool to room temperature.
Use a sharp knife to slice the salmon into thin, bite-sized pieces for nigiri and strips for rolls. Ensure the salmon is kept cold until ready to use.
To make nigiri, dampen your hands with water, take a small amount of sushi rice, and shape it into an oblong mound. Place a slice of salmon on top and press gently to secure.
To make salmon rolls, place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of rice evenly over the nori, leaving a 1-inch border at the top edge.
Lay strips of salmon at the center of the rice. Roll the sushi tightly using the bamboo mat, starting from the edge closest to you and sealing the roll with the top border of the nori.
Use a sharp knife to slice the roll into 6-8 even pieces. Wet the knife with water between slices to ensure clean cuts.
Serve the salmon nigiri and rolls with soy sauce, wasabi, and pickled ginger on the side, if desired.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 6.7 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 497 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
