Published: 6 September 2022
Jump to RecipeThere’s nothing better than homemade sushi! It’s simple, it’s cheaper than store-bought and it’s perfectly customisable to fit your taste buds.
A lot of people feel uneasy when it comes to handling raw fish. That’s definitely understandable considering the growing food hazards that threaten us daily. This smoked salmon recipe for sushi is, therefore, a perfect alternative. Not to mention it’s incredibly tasty!
This recipe makes 4 different kinds of sushi using smoked salmon.
Enjoy!
Smoked Salmon Sushi Feast
Equipment
- cling film
Ingredients
- 1 1/2 cups sushi rice (short grain sticky rice)
- Pinch salt
- 2 Tbsp rice vinegar (+ a splash for the vinegared water)
- 130 g smoked salmon
- 1 Tbsp olive oil
- 1 tsp dried chives
- spicy mayonnaise
- 3 seaweed sheets (nori) for sushi
- 3 Tbsp sesame seeds (preferably toasted)
- 3 large leaves of Boston lettuce
- 3/4 cup cucumber (cut into thin sticks)
- 4 radishes (cut into thin pieces)
- 1 avocado (cut into slices)
- 1/2 ripe mango (cut into very thin slices)
For the dipping sauce (see notes)
- Soy sauce
- Rice vinegar
- Maple syrup
Instructions
To prepare the sushi rice:
- In a pot, rinse the rice by covering it with water, stirring it with your fingers and draining off the foggy water.
- Add roughly 2 cups of cold water and salt, and bring to a boil. Once boiling, cover with a lid and reduce the heat to medium-low. Let it simmer for about 10 minutes or until all the water has been fully absorbed.
- Take it off the heat and leave the lid on for 2-3 more minutes. Remove the lid and let it cool a bit before mixing in the rice vinegar.
To prepare the smoked salmon
- Evenly season the smoked salmon slices with olive oil and dried chives
Now for the sushi rolls!
1)Smoked Salmon Nigiri
- Dip hands in vinegar water and take a bit of rice. Using both thumbs and index fingers, shape into a finger-like shape.
- Cut a piece of smoked salmon and smear a bit of spicy mayo on the back of it before tightly placing it on top of the rice.
2)Futomaki
- Place the nori sheet, shiny-side down, on a flat surface. Using a fork or with your hands (dipped in the vinegar water), pat handfuls of rice on the nori (roughly 1 cm thick), leaving the edge near you clear.
- Sprinkle sesame seeds on the rice and spread a line of spicy mayo in the middle of the rice.
- Time to add the fillings! On the line of mayo, add a leaf of lettuce, followed by pieces of cucumber, radish, avocado and smoked salmon. Be careful not to overfill your rolls or else they will be impossible to roll.
- Lift the edge with no rice and roll it on top of the topping, applying light pressure to secure it before rolling forward.
- Press all around the roll to make it firmer.
- Using a sharp knife (or a small serrated knife), cut the roll into sushi pieces.
3)Futomaki topped with mango
- Repeat steps 1 to 6 of futomaki above.
- Add thin slices of mango on top of each piece and sprinkle sesame seeds.
4)Uramaki (inside-out roll)
- Place the nori sheet shiny-side up on a flat surface. Using a fork or with your hands (dipped in the vinegar water),pat handfuls of rice on the nori (roughly 1 cm thick), leaving the edge near you clear.
- Sprinkle sesame seeds on the rice and flip the nori sheet around on a cling film
- Spread a line of spicy mayo in the middle of the sheet and, on top of it, add a leaf of lettuce, followed by pieces of cucumber, radish, avocado and smoked salmon.
- Lift the edge with no rice and roll it on top of the topping, applying light pressure to secure it before rolling forward while carefully removing the cling film as you go.
- Press all around the roll to make it firmer.
- Using a sharp knife (or a small serrated knife), cut the roll into sushi pieces.
Notes
For the dipping sauce, I usually buy sweet soy sauce at the store. If you want to make it at home, simply combine together soy sauce and maple syrup at a 2:1 ratio. Then, add a tiny splash of rice vinegar and you’ve got yourself a homemade sweet soy sauce! Don’t forget to give it a taste and tweak it to your liking.
