Easy salmon sushi

Easy salmon sushi

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

Difficulty and servings

Easy

Serves 6 as part of a meal

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

Low-fat

Method

  1. 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.
  2. 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.
  3. 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.
  4. To serve, dip a sharp knife into a little hot water to stop the rice from sticking, then cut into 16 rectangles.
Try

Know how - Rice vinegar

Rice vinegar Made from fermented rice, this is less acidic than European vinegars. Most larger supermarkets stock it, but you can use white wine vinegar instead - just halve the quantity required.

Per serving

216 kcalories, protein 12g, carbohydrate 41g, fat 2 g, saturated fat 0g, fibre 0g, sugar 3g, salt 1.6 g

Recipe from Good Food magazine, December 2007.

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Latest comments and suggestions

  • Binder photo Tre'sbook

    15 January 2008

    Tre'sbook commented on this recipe

    Try out this receipe & you will be so impressed!!! It makes making salmon sushi so easy for non cook like me. I worry that the rice may not come out right as it is the most important part of the sushi. However, the rice came out perfect after i followed the receipe closely. To compare, I did a small batch following the cooking suggestion on my sushi rice packet, this receipe gave far better cooked sushi rice. I am very impressed with the salmon sushi I made and I think other ingridients can be added, such as seaweed, garnishes - cumcumber and carrot, just like the one you find in Japanese sushi. Could you suggest some dip to accompany this sushi?

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  • Binder photo Tre'sbook

    15 January 2008

    Tre'sbook rated this recipe

    5 stars

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  • Binder photo dan

    28 January 2008

    dan rated this recipe

    1 stars

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  • Binder photo Holly

    16 March 2008

    Holly rated this recipe

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  • Binder photo Dee

    05 December 2008

    Dee rated and commented on this recipe

    5 stars

    I loooove sushi! :D

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  • Binder photo yukiskitchen

    22 April 2010

    yukiskitchen commented on this recipe

    Here is how to make perfect sushi rice. Please try it! http://yukishomecooking.blogspot.com/2010_03_01_archive.html

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  • Binder photo growlingtum

    08 June 2011

    growlingtum rated this recipe

    1 stars

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  • Binder photo babyjune

    11 September 2011

    babyjune commented on this recipe

    i usually make sushi in a seaweed roll and i am rather heavy handed i an never make it neatly (oh! for the hands of a geisha girl )so when i tried this simple way it was eurika.i also added a touch of wasabi hot paste on the salmon and stuck some seaweed on top.i made a dipping sauce with sweet chillie sauce and a touch of light soy.it was divine.thank you for leading me to "easy" sushi making.

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  • Binder photo Ygdrasill

    08 May 2013

    Ygdrasill commented on this recipe

    hi, somebody tell me please what kind of rice will do? i currently live in italy, we don't have "sushi-rice" maybe there is another name for it? thank you! pattysmit@yahoo.it

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Difficulty and servings

Easy

Serves 6 as part of a meal

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

Low-fat

Foolproof sushi

Ingredients

  • 300g sushi rice (See know-how below)
  • 4 tbsp rice wine vinegar (see know-how below)
  • 1 tbsp caster sugar
  • 200g pack smoked salmon slices
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Per serving

216 kcalories, protein 12g, carbohydrate 41g, fat 2 g, saturated fat 0g, fibre 0g, sugar 3g, salt 1.6 g

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