Baked Salmon Sushi

Sushi, at its core, is a Japanese dish that typically consists of vinegared rice accompanied by various ingredients such as seafood, vegetables, and sometimes tropical fruits. The term "sushi" actually refers to the rice rather than the fish, and it comes from the word "su," which means vinegar. The history of sushi can be traced back to the 8th century when it was originally a method of preserving fish in fermented rice. Over the centuries, sushi has transformed into the diverse culinary art form we recognize today.

Dive into the world of sushi with this easy Baked Salmon Sushi Rolls recipe! Perfect for beginners, these rolls combine the rich flavors of baked salmon with fresh ingredients like avocado and cucumber. Learn how to prepare sushi rice, assemble, and serve these delightful rolls that are both nutritious and delicious. Ideal for impressing guests or enjoying a cozy meal at home. Try it out today! #SushiRecipes #BakedSalmon #HealthyEating #HomemadeSushi #CulinaryDelight #FoodieFun #SushiLovers

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Ingredients

2 cups sushi rice

2 1/2 cups water

1/4 cup rice vinegar

2 tablespoons sugar

1 teaspoon salt

8 oz salmon fillet, skinless

1 tablespoon olive oil

1 teaspoon soy sauce

1 teaspoon lemon juice

4 sheets nori (seaweed)

1 avocado, sliced

1 cucumber, julienned

2 tablespoons sesame seeds

Pickled ginger, for serving

Soy sauce, for dipping

Instructions

Prep the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear, then drain. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it steam for an additional 10 minutes.

Season the Rice: In a small saucepan over low heat, warm the rice vinegar, sugar, and salt until dissolved. Stir the mixture into the cooked rice. Let it cool to room temperature.

Prepare the Salmon: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the salmon on the sheet, drizzle with olive oil, soy sauce, and lemon juice. Bake for 12-15 minutes, or until the salmon is flaky. Let it cool, then flake into small pieces.

Assemble the Sushi Rolls:

- Place a bamboo sushi mat on a clean surface and cover it with plastic wrap.

- Lay one sheet of nori, shiny side down, onto the mat.

- Wet your hands with water to prevent sticking, then take about 1/2 cup of sushi rice and evenly spread it over the nori, leaving about an inch clear at the top.

- Evenly distribute the flaked salmon, avocado slices, and cucumber strips across the rice.

- Sprinkle sesame seeds over the filling.

Roll the Sushi: Starting from the end closest to you, use the mat to lift the edge of the sushi and roll it away from you, pressing gently but firmly as you go. Roll until you reach the uncovered edge of nori. Use a little water on that edge to seal the roll.

Slice and Serve: Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth after each cut for a clean edge. Arrange on a platter and serve with pickled ginger and soy sauce on the side.

Prep Time: 30 mins | Total Time: 1 hr | Servings: 4