Salmon Maki Sushi (with Daikon Pickles & Green Onions)
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Prep Time
30 mins
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Total Time
30 mins
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Servings
4 rolls
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Cuisine
Japanese
Salmon Maki Sushi (with Daikon Pickles & Green Onions)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 tsp rice vinegar
- ¼ tsp sugar
- ½ tsp salt
- 260 g cooked Japanese short-grain rice
- 100 g sashimi grade salmon
- 30 g yellow pickled daikon (takuan)
- 4 tbsp finely chopped green onions
- 2 heets sushi nori seaweed
- Wasabi paste
- soy sauce for dipping
Instructions
- Mix 2 tsp rice vinegar, ¼ tsp sugar and ½ tsp salt in a bowl until fully dissolved.
- Pour the mixture over warm 260 g cooked Japanese short-grain rice, and mix using a cut and fold motion with the edge of a rice paddle while fanning to cool. Once evenly distributed, cover the rice with a clean damp tea towel to prevent it drying out.
- Cut 100 g sashimi grade salmon into strips, and finely dice 30 g yellow pickled daikon. Measure out 4 tbsp finely chopped green onions and your desired amount of wasabi paste.
- Optional: Turn your gas burner on low and carefully fan 2 sheets sushi nori seaweed over the fire to improve the texture and aroma of the nori.
- Fold the nori in half and pinch along the crease before tearing them down the fold. (Use scissors for a neater cut.)
- Lay the bamboo rolling mat on a flat surface with the bamboo sticks laying horizontally. Place a piece of nori rough side facing up at the bottom of the mat.
- Wet your hands and shape an 65g (approx 2.3 oz) handful of rice into a rough cylinder.
- Place the rice on the nori and spread it out while leaving a finger-width border along the top. Pinch along the top edge of the rice to make a ridge, then spread wasabi through the middle.
- Sprinkle the pickled daikon and chopped green onion over the wasabi.
- Arrange the strips of salmon on top of the other ingredients.
- Lift the bottom of the mat fold over until the rice meets.
- Press firmly to shape, then lift the edge of the mat and roll once more so that the edge of the nori seals the roll.
- Wipe a sharp knife with a damp cloth and cut the sushi roll in half. Use a short, sharp sawing motion to cut the roll without applying too much pressure (pressing down will squash it).
- Cut each half into thirds, wiping the knife between each cut.
- Enjoy with a small bowl of soy sauce for dipping.
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