Salmon Sushi - Japanese Cooking 101 in Kyoto

By Japanese Cooking 101 · 45 min

Ingredients

Instructions

1. Slice the salmon thinly to get 12 pieces if using a block. Slice the onion very thinly and finely chop the green onion. Have the sushi rice ready.
2. Mix 1/4 cup vinegar with 1/4 cup water in a small bowl. Dampen your hands with it, then shape about 20 g (2/3 oz) of sushi rice, roughly golf-ball size, into an oblong. Make 12 pieces.
3. Top each rice oblong with a slice of salmon, then add onion and bonito flakes, and drizzle with ponzu sauce.
4. For the sushi roll, cut the salmon into strips 1 cm (1/2 inch) thick and 20 cm (8 inches) long. Cut the cucumber into 0.5 cm (1/4 inch) thick strips of the same length, removing the seeds.
5. Lay a bamboo mat with a sheet of plastic wrap on it, and place a nori sheet on the plastic. Spread the sushi rice over the nori, sprinkle sesame seeds on it, then flip it over so the rice faces down on the plastic.
6. Lay a strip of salmon and 2 long cucumber strips horizontally across the nori, leaving 2.5 cm (1 inch) bare near you. Roll tightly with the mat into a log, then cut into 8 pieces.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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