- Working with raw fish and making your own sushi certainly sounds dangerous. But, we’re pretty sure making sushi at home is less dangerous than what you would typically do: order cheap sushi at a restaurant where food safety is out-of-sight/out-of-mind
- There are some sensible guidelines to ensure you don’t end up with a parasitic infection. We recommend...
- Buy fresh farmed salmon, wrap tightly in plastic wrap, cover in two layers of aluminum foil, freeze quickly at your coldest setting, then store below -4 degrees F for 7 days. The FDA recommends a similar approach and if you’re interested in additional scientific opinions consider this following research
- Or, buy farmed salmon sourced from Scotland and use without freezing. This may be safe according to UK authorities. Of course, this means you have to trust that your store’s fish is truly from Scotland and not counterfeit. Given the amount of fraud recently, we’re not sure that’s such a good idea
- Or, buy already frozen sushi grade fish from your neighborhood Japanese food store
- Avoid fresh wild salmon - wild salmon are more likely to have parasites than farmed salmon because of their diets
1 ½ cups of sushi rice
2 ½ tablespoons of rice wine vinegar
1 tablespoon of white sugar
2-4 sheets of nori seaweed, depending on how many rolls vs. sushi nigiri you want
1 lb of salmon (see notes for recommendations)
2 teaspoons of powdered wasabi
useful tools: wooden rice spatula, rolling mat and bowl filled with water
Make your sushi rice in a rice cooker, or by boiling 1 ¾ cups water, adding the rice then simmering for about 20 minutes until done. Allow rice to rest until it is cool enough to handle.
Mix the vinegar and sugar in a small measuring cup and microwave for ~20 seconds to warm up and help dissolve the sugar. Mix well until the sugar is completely dissolved.
Put the rice in a large bowl and gradually sprinkle the vinegar mixture while gently tossing the rice with a wooden spatula. Ensure all the grains of rice are coated. Allow the rice to come to room temperature while you cut up the salmon.
To prepare the salmon pieces, cut into two halves. Slice against the grain. If any slices don’t quite work out, use them for the rolls instead of sushi nigiri, See the following diagrams:
Make a batch of wasabi by mixing the 2 teaspoons of powder with 1 ½ teaspoons of water and mix well.
Now that everything is ready, start making your sushi. When working with the rice, make sure your hands are slightly wet (shake off excess water), which will ensure it doesn’t stick to your fingers.
To make sushi nigiri, make sushi size mounds of rice, lightly compress, add a tiny pinch of wasabi then layer on a piece of salmon.
To make a sushi roll, put a ½ sheet of nori seaweed on your bamboo mat. Get a palm sized ball of rice and spread evenly across the sheet with your fingertips until it is a little less than ¼ inch thick leaving about ¼ inch of empty seaweed at the long end of the roll. Put a bead of sushi in the middle that is about ¼ inch thick, and roll tightly. Slice the roll into 6-8 pieces.
Serves 4 with soy sauce and wasabi.