Salmon is one of the most common ingredients in sashimi, nigiri, rolls, and other raw sushi dishes. Eating fish raw always carries some amount of risk, so preparing the salmon properly is key. You should start with fresh, high-quality fish, but cleaning your work area and tools is also important to avoid the spread of bacteria. If you choose whole salmon for your sushi, you’ll have to cut and debone the fish properly too.
Ingredients
- 6 oz (150 g) Fresh sushi grade fillet of salmon
- 4 slices of smoked salmon
- 1 x ripe avocado
- 6 oz (150 g) of mascarpone (Italian cream cheese)
- 2½ cups (600 g) of cooked sushi rice
- Small pack of nori (seaweed paper)
For the Side
- Small saucer of good quality Japanese soy sauce on the side as a dip.
How to Make It
- Place the rice on the nori, using 150 g (5 oz) of the cooked sushi rice. Do not compress the rice.
- Place cling film on the rice, flip over the nori and rice. Then add the filling on the empty side of the nori sheet. The filling consists of fresh salmon strips, avocado strips and mascarpone cream cheese.
- Using a sushi mat, roll the sushi mix.
- Now cover the top of the roll with the Smoked Salmon.
- Wrap in cling film to retain the mix and fish, then cut into slices about 25 mm (1”) wide, using a saw-like action, to prevent the roll being compressed and flattened. Lay on a white plate (for best effect) and serve with soy sauce.