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Easy Homemade Wild Salmon (or Tuna) Sushi

Recipe by Michelle Lee
Making your own wild salmon sushi is surprisingly quick and easy! It just takes a few ingredients to turn one sockeye salmon portion into four gorgeous salmon rolls (about 32 individual pieces). Vital Choice wild salmon is always sushi-grade; Salmon, or any other fish destined for sushi, must be firm, taste fresh (not fishy) and safe.

A few notes for the cook: This recipe is presented with rice on the outside, fillings inside. If you prefer, you can make them with rice and fillings both inside the nori - just don’t flip the nori over after layering on the sushi rice. Many other vegetables will pair well with this wonderfully fresh tasting wild-caught salmon. Good options include red onion, scallions, asparagus spears (remove the woody stalk), bell pepper (red, yellow, range), zucchini, crunchy lettuce, shiitake mushroom (fresh or dried/reconstituted), carrot, daikon, sprouts, and fresh cilantro or parsley. It’s very helpful to have a flexible, bamboo sushi mat on hand for rolling. However, a folded tea towel covered with a sheet of plastic wrap absolutely works in a pinch!
Yield: Serves 4
Total Time: 35 min
Prep: 15 min
Cook: 20 min
Additional:
Ingredients
1½ cups sushi rice
1/3 cup mirin
4 toasted organic nori seaweed sheets
Wasabi paste, to taste
1 avocado, thinly sliced
1 English cucumber, peeled and cut into thin strips
1 teaspoon black sesame seeds
Pickled ginger (serve on the side)
Preparation
1.  Prepare the sushi rice: Rinse the rice well in cold water. Combine sushi rice with 2 cups water in a medium saucepan. Bring to a boil, cover, and simmer on low for 20 minutes or until all water is absorbed. Toss cooked sushi rice with mirin (a sweet rice wine used to season the sushi rice) in a large bowl, cover and set aside to come to room temperature.
2.  Prepare the rolls: Lay bamboo mat flat on your work surface and cover with plastic wrap to keep clean. Lay one sheet of nori on your mat.
3.  Divide the rice into four equal portions. Dip your fingers in water (or a combination of rice vinegar and water) and press one portion of sushi rice out to cover the entire sheet of nori. If you prefer an “inside-out” roll, which is what I made, gently flip the rice-covered nori sheet over, rice side down, on the bamboo mat.
4.  If you enjoy some heat, add a thin layer of wasabi paste. Then top nori with thin slices of salmon, avocado and cucumber.
5.  Pressing down gently on the roll, gradually pull the bottom edge of the bamboo mat (closest to you) away from you towards the top, causing the nori to roll up along the mat. Press firmly to gently “square” the edges of the roll as you roll it upward.
6.  Allow the finished roll to sit for 5 minutes, top with a sprinkling of black sesames seeds, then slice into 8 slices with a sharp chef’s knife. Repeat to make 3 additional sushi rolls.
7.  Serve to taste with pickled ginger and wasabi paste. Enjoy!
About Michelle Lee

Welcome to my Colorado kitchen!

This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.

I want to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

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