How to Make Smoked Salmon Sushi

If you'd like to try your hand at making sushi but don't want to use raw fish, try making smoked salmon sushi. Although sushi is traditionally made with raw fish or vegetables, the piquant flavor of rice vinegar makes a great complement to the earthy taste of smoked salmon. This type of sushi also has the advantage of being less perishable than sushi made with raw fish. Smoked salmon is cured and most varieties can be kept safely at room temperature for a few hours, so smoked salmon sushi is a great choice for packing in a lunch box.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 1/2 cups short grain rice
• 1 3/4 cups water
• 2 tbsp. rice vinegar
• 1 tbsp. sugar
• 1/2 tsp. salt
• Bamboo sushi mat
• 1 sheet nori (seaweed)
• 2 oz. thinly sliced smoked salmon

1. Place the rice in a strainer and rinse repeatedly until the water runs clear. Put the rice in a pot or saucepan and add 1 3/4 cups water. Allow the rice to soak for 30 minutes before cooking.

2. Cover the pot and bring the rice and water to a boil. Reduce the heat to low and simmer, covered, for 20 minutes.

3. Remove from heat and let the rice sit covered for 15 minutes. Stir in the vinegar, sugar and salt.

4. Place the sheet of nori with the shinier side down on the bamboo sushi mat. Spread a layer (about 1/4 inch deep) of sushi rice over the nori. Leave about half an inch bare on all sides of the nori.

5. Add the smoked salmon in an 1 to 2 inch strip lengthwise across the center of the rice. You may need to cut the salmon into pieces to fit.

6. Roll the sushi mat to form a compressed cylinder of sushi. Continue rolling and pressing to gently shape the sushi cylinder.

7. Remove the mat and cut the sushi into 1-inch pieces with a wet knife. Serve immediately or refrigerate in a sealed container and use within one week.

Tips & Warnings

• This recipe makes enough rice to make several sushi rolls, but it is difficult to make a smaller amount of rice without burning. Store the extra rice in the refrigerator for the next time you make sushi. It will keep for about a week. Cold-smoked salmon works best for smoked salmon sushi. A layer of plastic wrap between the sushi mat and the nori will prevent sticking and help keep the mat clean.

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