Baked Salmon Sushi Recipe

Introduction

Ingredients

• 2 cups sushi rice
• 2 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4-6 ounces of salmon fillet
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 avocado, sliced
• 1 cucumber, sliced
• 1 tablespoon sesame seeds

Instructions

1. Rinse the sushi rice in a strainer under cold water until the water runs clear.
2. In a medium saucepan, bring the water to a boil. Add the rice and stir. Cover and reduce the heat to low. Simmer for 18-20 minutes until the rice is tender and the water has been absorbed.
3. Remove the rice from the heat and let it sit for 10 minutes. In a small bowl, mix the rice vinegar, sugar, and salt. Heat the mixture in the microwave for 30 seconds, then stir until the sugar has dissolved.
4. Pour the vinegar mixture over the rice and stir gently to combine. Let the rice cool to room temperature.
5. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
6. Cut the salmon fillet into small pieces and place them in a small bowl. In another small bowl, mix the soy sauce, honey, sesame oil, and grated ginger. Pour the mixture over the salmon and stir to coat.
7. Place the salmon on the prepared baking sheet and bake for 10-12 minutes until cooked through.
8. Place a sheet of nori on a sushi mat, shiny side down. Wet your hands and spread a thin layer of rice on the nori, leaving a 1-inch border at the top.
9. Place the avocado, cucumber, and baked salmon in the center of the rice.
10. Roll the sushi tightly, using the sushi mat to help. Wet the border of the nori with a little water and press to seal the roll.
11. Sprinkle the sesame seeds on top of the roll.
12. Repeat with the remaining ingredients to make more sushi rolls.
13. Use a sharp knife to cut the sushi rolls into slices.

Nutrition

• Calories: 400
• Protein: 16g
• Fat: 12g
• Carbohydrates: 60g
• Fiber: 5g
• Sugar: 8g
• Sodium: 580mg

Conclusion