Sushi is a popular Japanese dish that has taken the world by storm. While you can easily find sushi at restaurants, there’s nothing quite like homemade sushi. Smoked salmon is a classic sushi filling that pairs nicely with rice and nori. With a few simple ingredients and tools, you can make restaurant-quality smoked salmon sushi right in your own kitchen.
Overview of Smoked Salmon Sushi
Smoked salmon sushi, also known as smoked salmon rolls or makizushi, is a simple sushi variety that is often a good starting point for homemade sushi. It combines sliced smoked salmon as the protein, vinegared sushi rice, and nori (dried seaweed sheets). The rice and fish are rolled up inside a nori sheet and cut into bite-sized pieces.
The smoky, salty flavor of the salmon complements the sweet vinegar taste of the sushi rice. The nori wrap adds a pleasant seafood umami flavor and lovely dark green contrast. Smoked salmon sushi is often stuffed with cream cheese or avocado for extra creaminess and nutrition. It makes an elegant appetizer or light meal.
Benefits of Making Your Own Smoked Salmon Sushi
While sushi restaurants serve up convenient smoked salmon rolls, there are many perks to crafting it yourself at home:
- Cost savings – Homemade sushi costs a fraction of restaurant prices. Smoked salmon and nori sheets are affordable, especially when bought in bulk.
- Customization – You can tweak the fillings and ingredients to suit your taste and dietary needs. Control the amount of rice, salmon, veggies, etc.
- Freshness – The rice can be freshly prepared and you control ingredient quality. No need to worry about sushi sitting pre-made for hours.
- Creative freedom – Get creative with unconventional rolls like salmon cream cheese jalapeno or smoked salmon tempura crunch.
- Cooking skills – Making sushi helps build invaluable techniques like rolling, knife skills, seasoning rice, and more.
- Impress guests – Homemade sushi makes for a stylish appetizer at dinner parties. Much more memorable than store-bought platters.
- Healthy eating – You can boost nutrition with brown sushi rice, lots of veggies, and high-quality salmon. It’s also lower in sodium than restaurant sushi.
All you need are a few kitchen tools and ingredients to start rolling flavorful smoked salmon sushi anytime.
Smoked Salmon Sushi Ingredients
Making smoked salmon sushi relies on just a handful of ingredients. Here are the key components and tasty add-ins you’ll want to have on hand:
Sushi Rice
Sushi is all about that perfectly seasoned rice. Use short-grain Japanese rice varieties like koshihikari, calrose, or sushi rice blends. The plump, starchy grains stick together well. Rice wine vinegar, sugar, and salt are mixed into the cooked rice for that signature tangy flavor.
Nori
Nori are sheets made from seaweed that wrap and hold sushi rolls together. Look for toasted nori that has a rich umami flavor and crisp texture. Nori is typically green on one side and rough on the rice side.
Smoked Salmon
Use high-quality, thinly sliced smoked salmon. Look for salmon smoked over aromatic woods like applewood or alder. Pre-sliced smoked salmon ensures even cuts that are easier to roll.
Cream Cheese or Avocado
For extra creaminess, use whipped or regular cream cheese or ripe avocado slices inside the rolls. Their richness pairs fantastically with the smoked salmon.
Cucumbers
For crunch, thinly sliced cucumbers are a refreshing addition. English or Japanese cucumbers have fewer seeds.
Carrots
For a pop of color and sweetness, julienne or shred carrots into the salmon rolls.
Sesame Seeds
Toasted white or black sesame seeds can be sprinkled over the top of the rolled sushi for nuttiness.
Soy Sauce
When enjoying the sushi, mix up soy sauce with wasabi and pickled ginger. Provide tamari sauce for gluten-free diets.
Helpful Tools for Making Smoked Salmon Sushi
You don’t need any fancy gadgets to roll tasty sushi at home. Here are some handy tools that can help streamline the process:
- Rice cooker – Take the guesswork out of perfectly cooked rice with an automatic rice cooker. It allows the rice to steam after cooking for ideal stickiness.
- Rice paddle or wooden spoon – Gently fold sauce into the rice without smashing the grains. Nonstick works best.
- Sushi rolling mat – Also called a makisu, it helps tightly roll up the nori and fillings. You can also use a bamboo mat.
- Sharp knife – A quality chef’s knife makes slicing the rolls cleanly much easier.
- Serrated knife – If you have a long, bread-style serrated knife, it can neatly cut Nori sheets in half.
- Pastry brush – Use a small pastry brush to lightly moisten the nori sheet edges with water so they seal.
- Measuring cups and spoons – For accurately measuring rice, vinegar, and other ingredients.
- Mixing bowls – Have a few medium and large bowls on hand for the rice, fillings, and toppings.
- Paper towels – To absorb excess moisture on fillings or dab your knife while slicing.
- Plastic wrap – Covers the sushi mat and finished rolls to prevent drying out.
Step-by-Step Smoked Salmon Sushi Recipe
Now that you’re armed with the basics, let’s walk through a foolproof recipe for making restaurant-worthy smoked salmon sushi rolls at home:
Make the Sushi Rice
- Rinse 1 1/2 cups uncooked short-grain rice well until the water runs clear. This removes excess starch for proper stickiness.
- Add the rinsed rice and 1 3/4 cup water to a rice cooker or saucepan. Cook according to package directions until tender.
- Transfer the cooked rice to a large shallow dish or baking sheet lined with parchment paper. Gently spread out to cool quickly.
- In a small bowl, stir together 1/4 cup rice vinegar, 2 tbsps sugar, and 1 tsp salt until dissolved to make the seasoning sauce.
- Once the rice is cooled, gradually fold the vinegar mixture into the rice with a wooden spoon or paddle. Be careful not to mash grains. Seasoned rice is now ready for sushi making.
Pro tips: Use freshly made rice for optimal flavor and stickiness. Prep it 1-2 hours before assembling sushi. Fan hot rice to speed cooling.
Assemble the Fillings
Slice, shred, or julienne your smoked salmon and veggie fillings while the rice cools:
- 8 oz smoked salmon, sliced thin
- 1 avocado, pitted, peeled and sliced
- 1/2 English cucumber, seeded, sliced into strips
- 2 carrots, shredded or julienned
- 4 oz cream cheese, softened
Pro tips: Chill fillings beforehand for easier rolling. Drain excess liquid from veggies with paper towels.
Roll the Smoked Salmon Sushi
Once you have the seasoned rice and fillings prepped, it’s time for the fun part – rolling!
- Cover your sushi mat in plastic wrap for easy unmolding. Lay a nori sheet on top, shiny side down.
- Wet hands lightly and take about 3/4 cup cooled sushi rice. Press into a thin, even layer on the nori, leaving a 1/2″ strip uncovered at the top.
- Layer on your desired smoked salmon and fillings across the center of the rice. Don’t overstuff for easy rolling.
- Using the mat as a guide, tightly roll up the nori away from you, lifting and tucking the mat over slowly.
- With the seam side down, gently shape the roll into a cylinder. Wrap in plastic and set aside. Repeat with remaining ingredients.
- Let the rolls rest for 5 minutes before slicing for cleaner cuts. Use a sharp or serrated knife, wiping the blade between cuts.
- Serve the sliced rolls with soy sauce, wasabi, and pickled ginger. Garnish with sesame seeds if desired.
Pro tips: Use a pastry brush to moisten the bare nori strip and help seal the rolls. Chill cut rolls until ready to serve.
Rainbow Rolls
For a colorful twist, layer salmon along with tuna, shrimp, avocado, and mango. Roll up in a nori sheet then wrap an outer layer of rice around the roll for a rainbow effect.
Spicy Salmon Rolls
Mix spicy mayo with sriracha or chili oil and spread over salmon before rolling. Add creamy avocado to balance the heat.
Crispy Salmon Tempura Rolls
For crunch, lightly fry sliced salmon in tempura batter. Stuff the crispy salmon into rolls with cucumber and spicy mayo.
Salmon Cream Cheese Jalapeno
The creamy, spicy combo of sliced jalapenos and chive cream cheese pairs wonderfully with smoked salmon in the rolls.
Teriyaki Salmon Avocado Rolls
Brush-cooked salmon with sweet teriyaki sauce. Roll up with avocado slices and carrot ribbons for a flavorful fusion.
Salmon Tempura Crunch
Roll salmon and avocado in a nori sheet. Then dip in tempura batter and fry quickly for a crispy outer layer before slicing.
Inside-Out Bagel Salmon Rolls
Invert tradition by rolling up cream cheese, capers, and thinly sliced smoked salmon in rice and nori. Resembles a bagel!
Poke Salmon Rolls
Marinate raw salmon in poke sauce (soy sauce, sesame oil, chili flakes). Stuff into rolls with mango, avocado, green onion, and sesame seeds.
How to Store and Serve Smoked Salmon Sushi
Proper storage and serving is key for sushi longevity and safety:
- Short-term storage: Keep assembled rolls wrapped airtight and chilled for up to 8 hours.
- Long-term storage: Freeze whole rolls for up to 1 month. Thaw overnight in the fridge before slicing and serving.
- Serving: Bring rolls to room temperature, for about 30 minutes. Slice with a sharp knife, wiping between cuts.
- Sauces: Mix wasabi into soy sauce for dipping. Provide pickled ginger and extra wasabi on the side.
- Pairings: Green tea, Asian beer, sake, and chilled sushi vinegar work nicely.
- Presentation: Serve rolls on a long platter lined with bamboo leaves or on colorful round dishes. Garnish with sesame seeds.
With the right storage, smoked salmon sushi stays fresh and delicious for your guests to enjoy!
Conclusion
With a few straightforward techniques, you can start crafting restaurant-worthy smoked salmon sushi rolls in your own kitchen. The key steps include perfectly cooked, seasoned rice, thinly sliced high-quality salmon, creative fillings, and tightly rolling and slicing the sushi. Follow the recipes and tips above to enjoy fresh and healthy homemade sushi any night of the week. With practice, you’ll soon be churning out creative smoked salmon rolls like a pro sushi chef. Impress your friends and family with your homemade sushi skills.
FAQs
Should I use short or long-grain rice for sushi?
Go with short-grain Japanese rice like koshihikari or calrose. They have a high starch content that makes the grains nicely sticky for shaping sushi. Long-grain rice won’t hold together well.
Can I use Brown rice instead of white?
Yes, you can substitute brown or black rice for a fiber boost. Just know the texture will be a bit chewier. Rinse well and use a bit more water when cooking brown rice.
Is it okay to freeze the salmon before using it in sushi?
Freezing helps kill any parasites in raw salmon. Thaw overnight in the fridge before use. Freezing alters the salmon texture slightly but works fine for rolls.
What’s the best way to cut sushi rolls neatly?
Use a very sharp knife, wipe the blade clean between slices, and cut in one long continuous stroke. Serrated knives work great too. Chill the rolls for 20 minutes first for cleaner cuts.
How long does assembled sushi last in the fridge?
Filled, wrapped sushi rolls stay fresh in the fridge for 6-8 hours. Eat freshly made sushi for the best flavor and texture. Freeze extra rolls if not eating within a day.
