1
Trim the sashimi-grade salmon by cutting off the belly part and removing the fins and any parts that lack texture or taste fishy.
Salmon Sushi
A recipe for nigiri salmon sushi and soy-marinated (tsuke) salmon sushi using sashimi-grade salmon easily found at the grocery store.
KoreanOther
⏱️ 4 min total📝 11 steps
What You'll Need
Sashimi-grade salmon1kg
Sugaras needed
Saltas needed
Lemon juicea little
Rice2 bowls of square-shaped rice
Wasabias needed
Rakkyo (pickled scallions)as needed
Gingeras needed
Dark soy sauce1
Mirin1
Cheongju (refined rice wine)1
Tsukushi soy sauce0.5
Instructions
2
Sprinkle sugar evenly over the salmon and marinate it quickly.
3
Lightly rub the sugar-coated salmon so the sugar and salt particles dissolve, then shake off one piece of the sashimi-grade salmon.
4
Flip the salmon over, coat it with sugar and salt in the same way, and lightly rub to trim.
5
Prepare the soy marinade sauce by mixing dark soy sauce, mirin, cheongju, and tsukushi soy sauce in a 1:1:1:0.5 ratio.
6
Marinate the trimmed salmon in the soy sauce for 3 to 5 minutes.
⏱️ 4m 0s7
Prepare about two bowls of square-shaped rice, and while it is still steaming, pour in the sushi vinegar mixture.
8
Using a spatula, mix the rice evenly as if cutting through it to avoid mashing the grains.
9
Take the rice mixed with the vinegar in your hand and wrap it with your thumb to shape it into sushi.
10
Place an appropriate amount of wasabi on top of the formed sushi rice.
11
Slice the marinated salmon and place it on top of the sushi rice to finish.