Baked Salmon Sushi Recipes

BAKED SALMON SUSHI

Steps:

• Preheat oven to 400 degrees. Rinse rice in several changes of water, jostling rice with fingertips, until water runs clear. Set in a sieve over a bowl to drain while you prepare the rest of the ingredients (at least 20 minutes).
• Using a mandoline or vegetable peeler, slice ginger paper-thin along the grain (to yield 1/2 cup). Bring a small pot of water to a boil, add ginger, and blanch 5 seconds; drain. Return pot to stove and add 3/4 cup vinegar, 2 tablespoons sugar, and 2 tablespoons water. Season lightly with salt. Bring to a simmer, stirring to dissolve sugar. Reserve half the vinegar mixture (this will be used to season your rice); add blanched ginger to remaining vinegar mixture and set aside. Cool completely.
• Place rice and 2 1/2 cups water in a small pot. Bring to a boil, then reduce heat to lowest setting and cover. Cook until rice is tender and all the water has been absorbed, about 12 minutes (alternatively, cook rice in a rice cooker according to manufacturer?s instructions). Remove from heat. Let sit with lid on, 10 minutes more. Transfer rice to a large bowl; cool 5 minutes. Fold in one-quarter of the reserved vinegar mixture with a wide spatula or plastic bench scraper, fanning the rice while you fold in vinegar mixture to cool it down quickly. Cover with a clean kitchen towel. Reserve remaining vinegar mixture for assembling.
• While rice cooks, season salmon generously with salt and let stand 10 minutes. Pat dry. Meanwhile, toss cucumbers and carrots with remaining 1/4 cup vinegar, 1 teaspoon sugar, 1 teaspoon salt, and sesame oil. Set aside. Roast salmon on a parchment-lined rimmed baking sheet until just cooked through, 8 to 10 minutes. Cool, then flake into 6 portions.
• To assemble, place 1 sheet of nori, shiny-side down, on a bamboo rolling mat with the long side closest to you. Dampen hands with reserved vinegar mixture and gently press 3/4 cup rice evenly across nori, leaving a 1/2-inch border on all sides. Spread 2 teaspoons mayonnaise evenly across center of rice. Layer 1/3 cup vegetable mixture, 1 portion salmon, and a few slices of avocado evenly across middle of rice. Sprinkle with sesame seeds. Starting with the edge closest to you, use the mat to fold the bottom third toward the center, pressing evenly across the roll to compress the filling. Repeat with another turn and gently press again. Remove mat. Lightly wet a sharp knife with vinegar mixture and cut into 6 equal pieces. Repeat with remaining sheets of nori. Serve with reserved pickled ginger and soy sauce.

BAKED SALMON ROLL WITH A SWEET PONZU SAUCE

Steps:

• Wash rice before cooking to remove as much of the starch as possible. water should run clear.cook your rice first i use my hand to measure the water but you can also just follow the direction on the package. after rice is done add 1/4 cup mirin, 1/4 cup sugar, 1/4 cup rice vinegar to the rice. mix well set aside to cool till touchable. while rice is cooling prep your filling and start your sauce.
• combine all sauce ingredients in small sauce pan. simmer till the liquid is reduce by half. remove from heat and place aside to cool.sauce should thicken while cooling.
• cut your cream cheese into strips generally i use half of a 8oz block cut into 4 1/2 inch strips. i usually keep the cream cheese strips in the fridge till ready to use.
• peel and deseed your cucumber. cut into long slices. i feed the extra to my kids or make a asian cucumber salad.
• shredd your crab and set aside.
• it is a plus to have a sushi mat most can be bought at any asian market . i got mine for $2.99 very inexpensive. if you don't have one though use saran wrap.
• i take my sushi mat and place a piece of saran wrap on top of it. now take 1 sheet of your nori and place it one the saran wrap.
• place a handfull of rice on to of your nori. make sure to keep some cool water running to keep the rice from sticking to your hand. smooth rice all over your wrap just enough to cover try to make it as even as possible. now pick up your rice covered nori and flip it so the rice is now on the saran wrap. on the side closest to you place your filling. i generally start with the cream cheese 2 slices, then cucumbers 4 - 6 slices and enough crab to line the roll. for a person who likes spicy i sometimes add a few drops of a chili sauce.
• now its time to roll. the sushi mat does help to make a seamless roll but you can cheat with the saran wrap it just not as perfect.
• pull the mat or saran wrap to cover the filling. give it s slight squeeze to make sure everything is tighly sealed. continue rolling the roll and squeeze again when you get to the end. make you the seam side is down. repeat with your second roll. make sure not to removed the saran wrap yet set your rolls aside. preheat oven to broil.
• make sure your salmon has no skin on it. i have my local store remove the skin i suggested a whole foods store if you have one. your fish monger will also tell you the best cuts he has currenly if you ask. cut into 1 1/2 to 2 inch strips.
• remove the top of your saran wrap on the roll but don't remove.
• place your salmon on top of the roll. place your saran wrap bake on the roll. squeeze the roll with your sushi mat or squeeze your saran wrap. this is the help the salmon form to the roll.
• using a very sharp knife with the saran wrap cut the pieces in the roll but still maintain its shape.
• spray a cookie sheet with pam. transfer roll to cookie sheet with saran wrap on to maintain shape.
• remove saran wrap it should come off easy after slicing through it.
• place cookie sheet in oven and broil for 3 to 5 mins to cook salmon and melt cream cheese.
• remove from oven and immediatly transfer to a plate or serving dish to not brown the bottom of the roll.
• pour sauce over the roll to your liking.
• you may want to wait a couple of minutes to eat as filling maybe very hot.
• garnish with some thinly sliced green onions if you like.
• sit back and enjoy
• don't forget your chopsticks.

SUSHI BAKE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Soak shiitake mushrooms in hot water until soft, 5 to 10 minutes.
• Meanwhile, lightly grease a 9x13-inch baking pan or glass baking dish. Spread rice in the prepared pan; sprinkle furikake evenly over the top.
• Drain mushrooms and squeeze out excess water. Mix mushrooms, imitation crabmeat, mayonnaise, sour cream, tobiko, and kamaboko in a large bowl. Spread over the furikake.
• Broil in the preheated oven until the top is lightly browned, about 15 minutes. Slice into 24 portions and serve in the pan. Spoon a generous mound onto a sheet of seaweed, wrap loosely, and consume immediately.