Saturday, September 5, 2009

Fresh Salmon Sushi

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:




Angie's Recipes said...

They are the masterpiece! Very professional.

Angie's Recipes

Cindy Khor said...

really?? and i thought that using frozen salmon for sushi ain't that good. ok, from now on, i'm gonna freeze my salmon before consuming them rawly

Sonia ~ Nasi Lemak Lover said...

Thanks for sharing the salmon info, will take note.

Chris said...

Do u use just reg. salmon from the grocery store and freeze the whole piece before using??

petite nyonya said...

I won't need to worry about some uninvited larvae residing in my body as I don't eat raw fish. However, I must say that yr sashimi sushi looks really professionally made, just like those I saw in Jap restaurants.

noobcook said...

yummy. Your salmon is bigger than the rice ... that's the way I like it :D I usually buy sashimi grade salmon and use them all on the same day, usually within a few hours.

My Asian Kitchen said...

Thank you:) *blushing*

better safe than sorry,right? you need to thaw in fridge frist before consume.

Thank! U welcome:)

I bought the whole big piece salmon from asian market or sometimes from BJ's wholesale.Yes,I frezze the whole piece first then thaw before cut and serve .

petite nyonya: dunno what you had missed!! I just aquired to eat raw sushi 10 years back.I remember when I was at home I don't even dare to eat "EE sang" but now I can't find more salmon! lol!

Thank you:)

Emi said...

This looks yummy. I like salmon sushi :)

pigpigscorner said...

wow, they all look perfectly shaped! Very pro!

My Asian Kitchen said...

thanks for dropping by:) hope to see you again

Thank you for your kind words:)

Anonymous said...

Hi, I would like to know how you thaw the salmon? Do you use microwave or leave it in the refrigerator?

Unknown said...

Farmed salmon??? Do you realize what the impacts of purchasing farmed salmon have on our wild stocks? SHAME ON YOU!!

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.