These days farmed salmon is quite pricey but hubby loves salmon for his sushi rather than tuna.I understand wild salmon is better than farmed salmon but due to the pigmentation color and texture I still prefer to use farmed salmon.I used to soaked the salmon in vineger until I read an article in New York Times regarding Diphyllobothrium larvae in raw salmon.It's said the dangerous to consume fresh salmon unless that fish has been frozen first, it would be wise to pass.That's because a tiny tapeworm larva may lurk in the raw salmon flesh, just waiting for you to eat it so that it can take up residence in your digestive tract.Cooking fish or freezing it at minus 31 degrees Fahrenheit or colder for 15 hours will kill Diphyllobothrium larvae. Marinating will not. Freezing fish at slightly higher temperatures for longer periods will also kill the larvae but will likely diminish the quality of the fish.So for now I will only freeze my salmon first before thawed it to used as sushi.Better safe than sorry..right?
For making su-meshi/ vinegared rice
1 cup calrose rice/sushi rice
2 tbsp mixed sushi vinegar
1/4 cup water
1 pound farmed salmon ,removed skin and bones if any
1:Wash calrose rice ,change the water 3-4 times,then put the rice in rice cooker with water.Let it cook until it pop to warmer method.
2:Remove salmon from film wrapping and pad dry with paper towel before cut to pieces.Use a very sharp knife to cut salmon fillet into 8 x 5 cm or 3 x 2 in pieces,4-5 mm thick or use your own creativity to adjust the size.Placed the salmon on a tray or plate,cover with clear film ,then chill.
3:Remove the rice from rice cooker,then add in vinegared mixed into the rice.Mix well.
4:Ready a bowl of cold water on the side for moulding.This water is used for your hands while making nigiri-zushi
5:Wet your hand with the water and scoop about 1 1/2 tbsp su-meshi into your palm.Gently but firmly grip the su-meshi and make a rectangular block until all the rice finish.Do not squash the rice but ensure the grains stick together.The size of the blocks must be smaller than the topping(salmon)
6:Put the su-meshi block on a damp chopping board,take out the cut salmon from chiller and top each piece salmon on top of the rice block.Gently press it the salmon and form your palm into a cup shape nigiri-zushi to a smooth surfaced mound.Do not overwork,as the warmth of your hands can cause the topping to lose their freshness.
7:Repeat this process until all the rice and topping are used.Serve immediately with little shoyu(wasabi and soy sauce).
Check out my other sushi post here: