Salmon Sushi Recipes

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SALMON SUSHI



Salmon Sushi image

Make and share this Salmon Sushi recipe from Food.com.

Provided by dicentra

Categories     Lunch/Snacks

Time 10m

Yield 2 rolls, 2 serving(s)

Number Of Ingredients 5

nori
1 cup cooked rice
1/2 cup thinly sliced smoked salmon
1/2 small carrot, peeled and cut into thin strips
1 small cucumber, sliced into thin strips

Steps:

  • Jellyroll fashion, roll up the ingredients in the following order.
  • Place the dried seaweed on top of a bamboo mat.
  • Top with a thin layer of rice, followed by the samon and finally 2 strips each of carrot and cucumber for each roll.
  • Roll tightly and slice into 4 pinwheels.

Nutrition Facts : Calories 188.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 7.8, Sodium 278.2, Carbohydrate 33.2, Fiber 1.4, Sugar 3.1, Protein 9.5

SALMON SUSHI BITES



Salmon Sushi Bites image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 24 bites

Number Of Ingredients 8

1 1/2 cups instant rice
1 1/2 teaspoons rice vinegar
1 tablespoon sugar
3/4 teaspoon salt-free all-purpose seasoning
Pinch of salt
3 4-ounce packages sliced smoked salmon
Sesame seeds (optional)
Soy sauce, for dipping

Steps:

  • In a small saucepan over high heat, bring the rice and 1 1/2 cups water to a boil. Reduce the heat; cover and simmer 5 minutes, or until all of the water is absorbed. Stir in the vinegar, sugar, all-purpose seasoning and salt.
  • On a cutting board, separate the salmon slices and cut into 1 1/2-inch-wide strips. Place 2 teaspoons of the rice at one end of each salmon strip and roll up tightly. Sprinkle with sesame seeds, if desired. Serve the sushi bites with the soy sauce for dipping.

Nutrition Facts : Calories 75 calorie, Fat 1.5 grams, SaturatedFat 0 grams, Cholesterol 22 milligrams, Sodium 28 milligrams, Carbohydrate 6 grams, Protein 9 grams, Sugar 0 grams

SMOKED SALMON SUSHI ROLL



Smoked Salmon Sushi Roll image

A very basic and easy way to make sushi rolls.

Provided by Vivian Lee

Categories     Appetizers and Snacks     Seafood

Time 5h

Yield 6

Number Of Ingredients 7

2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

Steps:

  • Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  • Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
  • Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
  • Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Nutrition Facts : Calories 291 calories, Carbohydrate 45.1 g, Cholesterol 8.7 mg, Fat 6.9 g, Fiber 3.8 g, Protein 11.1 g, SaturatedFat 1.1 g, Sodium 404.7 mg, Sugar 0.2 g

BAKED SALMON SUSHI



Baked Salmon Sushi image

There's no raw fish in these easy sushi rolls-just succulent, perfectly cooked salmon and plenty of fresh vegetables. For our food editor's tips on how to roll like a pro, see How to Make Sushi at Home.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h25m

Yield Makes 6 rolls

Number Of Ingredients 14

2 cups short-grain white rice, preferably Japonica
3-inch piece ginger, peeled
1 cup rice-wine vinegar
2 tablespoons sugar, plus 1 teaspoon
Kosher salt
12 ounces salmon (about 1 inch thick), preferably wild, skin removed
2 carrots, peeled and julienned (1 cup)
2 mini cucumbers, julienned (1 cup)
1/2 teaspoon toasted sesame oil
1/4 cup mayonnaise
1 avocado, halved and thinly sliced
1 tablespoon toasted sesame seeds
6 sheets toasted nori
Soy sauce, for serving

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.

EASY SALMON SUSHI



Easy salmon sushi image

Smoked salmon gives this easy recipe a festive touch and means you don't have to prepare fresh fish - a good sushi recipes for beginners

Provided by Emma Lewis

Categories     Buffet, Canapes, Dinner, Starter, Supper

Time 40m

Yield Serves 6 as part of a meal

Number Of Ingredients 4

300g sushi rice
4 tbsp rice wine vinegar (see tip below)
1 tbsp caster sugar
200g pack smoked salmon slices

Steps:

  • Tip the rice into a sieve. Place under a cold running tap and rinse until the water runs clear, then drain really well and place in a saucepan. Pour over 350ml water. Bring to the boil and cook about for 5 mins until most of the liquid has boiled away and small holes appear in the rice. Turn the heat down as low as it will go. Cover the pan with a really tight-fitting lid or tin foil and leave for 10 mins. Then turn off the heat and leave for another 10 mins.
  • Heat the rice wine vinegar, sugar and a pinch of salt together in the microwave for about 30 secs until the sugar dissolves. Tip the cooked rice into a large bowl. Pour over the warm rice wine mixture and stir through, then leave the rice to cool down.
  • Line a 20 x 20cm baking tin or similar-size dish with a double layer of cling film. Spread the sushi rice over the bottom of the tin (the mixture will be a little sticky, so you may have to wet your hands to do this). Then cover the rice completely with smoked salmon slices. Fold the cling film over the salmon to cover pressing down well with your hands to mould everything together. You can chill the sushi in the fridge until ready to use, but try not to chill it for longer than 3 hrs or the rice will harden.
  • To serve, dip a sharp knife into a little hot water to stop the rice from sticking, then cut into 16 rectangles.

Nutrition Facts : Calories 216 calories, Fat 2 grams fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Protein 12 grams protein, Sodium 1.6 milligram of sodium

SMOKED SALMON SUSHI



Smoked Salmon Sushi image

Ths is my favourite sushi! I first had it in Rockhampton a couple of years ago while on vacation, and love to make it at home now!

Provided by Sara 76

Categories     Lunch/Snacks

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

2 cups cooked sushi rice
2 sheets nori
1/3 cup smoked salmon
1/3 cup cream cheese
1 tablespoon red onion, finely chopped

Steps:

  • Combine the cream cheese and red onion.
  • The nori on a bamboo mat, shiny side down.
  • Spread 1 Cup of rice on the nori.
  • Spread half the cream cheese mixture along the edge of the rice, and top with half of the smoked salmon.
  • Using the bamboo mat, roll the nori, forming a log.
  • Moisten the edge of the nori with water to seal.
  • Cut in half to form 2 single serve rolls, or cut into 6 finger food slices.
  • Serve with wasabi and soy sauce.

EASY SALMON SUSHI RICE BOWL



Easy salmon sushi rice bowl image

Encourage kids to learn how to cook with our easy salmon sushi rice bowl. The recipe features a full list of equipment and easy-to-follow instructions

Provided by Cassie Best

Categories     Dinner

Time 30m

Number Of Ingredients 20

150g sushi rice
pinch of caster sugar
1 tbsp rice vinegar
120g frozen edamame
1 large carrot
handful of radishes
¼ cucumber
2 cooked skinless salmon fillets
1-2 tbsp soy sauce
1 tsp toasted sesame seeds
few pieces of sushi ginger, optional
scales
measuring jug
medium saucepan with a lid
measuring spoons
wooden spoon
small saucepan
vegetable peeler
chopping board
sharp knife

Steps:

  • Tip the sushi rice into a medium saucepan, cover with 200ml water and add a pinch of salt. Put the pan on the hob and turn the heat to high. Wait for the water to boil, then reduce the heat to very low, cover the pan with a lid and leave to gently cook for 15 mins.
  • After 15 mins turn off the heat, fluff up the rice with a fork, then return the lid to the pan and leave for another 5 mins, the rice will continue to cook. After 5 mins, check the rice is cooked - it should have absorbed all the water and be soft but not mushy. Stir the sugar and vinegar through the rice, cover with the lid again and leave to keep warm while you prepare the other ingredients.
  • Fill a small pan halfway with water, put it on the hob and bring the water to a gentle boil. Add the edamame beans, cook for 3 mins, then carefully drain.
  • Peel the carrot and discard the outer skin, then keep peeling the flesh to create lots of carrot ribbons.
  • Thinly slice the radishes. Cut the cucumber into batons, then thinly slice lengthways.
  • With your hands, break the salmon into small pieces - look out for any bones and throw these away.
  • Divide the warm rice between two bowls and arrange the other ingredients on top, then drizzle with the soy sauce and sesame seeds, and add a few pieces of sushi ginger, if using.

Nutrition Facts : Calories 713 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 1.25 milligram of sodium

MISO-GLAZED SALMON WITH SUSHI RICE



Miso-Glazed Salmon With Sushi Rice image

Seasoning just-cooked rice with a mix of rice vinegar, salt, and sugar turns it into a dynamic side you'll want to snack on right out of the pot.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Seafood     Fish     Salmon     Rice     Maple Syrup     Vinegar     Green Onion/Scallion     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Soy Free     Kid-Friendly     Quick & Easy

Yield 4 servings

Number Of Ingredients 13

2 cups short-grain white sushi rice, rinsed until water runs clear
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
3 tsp. sugar
½ cup unseasoned rice vinegar, divided
¼ cup pure maple syrup
¼ cup red or white miso
¼ cup tamari or regular soy sauce
½ tsp. crushed red pepper flakes, plus more for serving
2 Tbsp. extra-virgin olive oil
4 (5-6-oz.) skin-on salmon fillets
6 scallions, thinly sliced
1 Tbsp. toasted sesame seeds
Lime wedges (for serving; optional)

Steps:

  • Bring rice, a pinch of salt and 2½ cups cold water to a boil in a medium saucepan over medium-high heat. Stir once, cover, and reduce heat to low. Cook until water evaporates and rice is tender, 18-20 minutes. Remove from heat and let sit, covered, 10 minutes.
  • Whisk sugar, ¼ cup vinegar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl until sugar dissolves. Stir into rice; re-cover. Let sit until ready to use.
  • Whisk maple syrup, miso, tamari, ½ tsp. red pepper flakes, and remaining ¼ cup vinegar in a small bowl. Set glaze aside.
  • Heat oil in a large nonstick skillet over medium. Season salmon with salt; cook, skin side down, shaking pan occasionally, until skin is very crisp and deep golden brown, 7-9 minutes. Turn over and cook just until flesh is very lightly browned ( it should be nearly cooked through), about 2 minutes. Using a spatula to hold back fish, pour off fat from skillet.
  • Reduce heat to low and add reserved glaze to skillet; cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute.
  • Divide rice among plates and top with salmon. Drizzle with any leftover glaze over; sprinkle with scallions, sesame seeds, and red pepper flakes. Serve with lime wedges if desired.

SMOKED SALMON & AVOCADO SUSHI



Smoked salmon & avocado sushi image

Fancy making sushi at home? This simple recipe makes 32 healthy little bites, ideal for lunch or served as canapés

Provided by Silvana Franco

Categories     Dinner, Main course

Time 30m

Yield Makes 32

Number Of Ingredients 9

300g sushi rice
2 tbsp rice or white wine vinegar
1 tsp caster sugar
1 large avocado
juice ½ lemon
4 sheets nori seaweed
4 large slices smoked salmon
1 bunch chives
sweet soy sauce (kecap manis), to serve

Steps:

  • Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
  • Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
  • Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
  • Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
  • Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.

Nutrition Facts : Calories 49 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium

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Use a sharp knife to slice the salmon into 1/4-inch strips, and then cut the strips into small cubes. Mix the salmon with the red onions, shiokonbu, and soy sauce yuzu mixture to complete the spicy salmon. Before you start rolling the temaki, prepare a clean work surface as well as a bowl of water. Line up your salmon, sushi rice, nori, and ...
From norecipes.com


SEARED SALMON NIGIRI (ABURI SALMON) - RECIPETIN JAPAN
2021-01-26 Place the blade 3-5mm / ⅛-3⁄16″ from the left edge and slice the fillet diagonally parallel to the first slice. Try to slice the fillet with one long movement of the knife. Place the blade closer to the handle on the fillet and move the knife towards you in one go. This prevents the soft salmon flesh from breaking.
From japan.recipetineats.com


SALMON MAKI SUSHI ROLLS – FEAST GLORIOUS FEAST
Cover your sushi rolling mat with clingfilm and lay 1 of the 2 Sheets of Toasted Nori onto the clingfilm. Tip on half of the cooked sushi rice and evenly spread it over three quarters of the nori sheet. Leaving a small border, lay one of the bundles of fillings horizontally over the rice.
From feastgloriousfeast.com


26 BEST SALMON SUSHI RECIPES - ICHISUSHI.COM
2022-04-27 Here are 26 salmon sushi recipes for you to try. 1. Smoked Salmon Sushi Rolls. This sushi recipe from Allrecipes is the simplest to make as a beginner. Among the common ingredients used to make sushi, such as sushi rice, salmon, rice vinegar and wasabi, the addition of cucumber gives this dish an element of freshness.
From ichisushi.com


FLAMING SALMON SUSHI (TORCHED SUSHI RECIPE) - KIT'S KITCHEN
To make the sushi seasoning, combine rice vinegar, stevia, and salt in a small bowl. Stir until salt dissolves completely. To make sriracha mayonnaise, combine mayonnaise, sriracha, and garlic powder in a small bowl. When the rice is done cooking, transfer to a large glass or wooden mixing bowl. Pour sushi vinegar mixture over the top.
From kitskitchen.com


SALMON AND SUSHI RICE | NIGELLA'S RECIPES | NIGELLA LAWSON
The salmon should be just opaque and cooked in the centre. Remove it to a large piece of foil and make a baggy package with tightly sealed edges to keep it warm. Mix all the other ingredients together, and put in a bowl to serve alongside the salmon and the cooked rice; then unwrap the fish and put it on a plate.
From nigella.com


SALMON AND SUSHI RICE - RECIPE - FINECOOKING
Meanwhile, in a small microwave-safe bowl, combine rice vinegar and sugar. Heat 15 seconds in the microwave to dissolve sugar. When the rice is cooked, uncover and, using tongs or oven mitts, carefully transfer steamer basket with salmon to a small plate. Place spinach on the rice. Replace steamer basket. Cover and let stand on warm for 10 ...
From finecooking.com


TOP 49 EASY SUSHI BAKE RECIPE RECIPES
Salmon Sushi Bake Recipe // Easy Entertaining Meals - Ann Le Do 2 weeks ago Sep 23, 2020 · Flake salmon into a mixing bowl and set aside. Flake the imitation crab and add it to the salmon along with the spicy mayo ingredients and scallions.Preheat the oven to 375°F. In a 13” x 9” baking dish, spread the seasoned rice on the bottom of the ...
From tprecipes.com


SALMON NIGIRI SUSHI | RICARDO
Preparation. Cut the salmon into pieces of about 20 g each, against the grain of the fish. Form an oblong ball with the rice, working with your right hand slightly moistened, and the amount of rice should not exceed 15 ml (1 tablespoon) per piece of sushi. Place the slice of fish on the fingertips of your left hand.
From ricardocuisine.com


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