Homemade Wild Salmon Sushi: Easy Outdoor Recipe Tutorial

Name: Homemade Wild Salmon Sushi: Easy Outdoor Recipe Tutorial
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Cuisine: Japanese
Ingredients: 200 grams Wild Salmon Fillet (Sashimi grade, skinless); 1 cup Sushi Rice (Uncooked); 4 sheets Nori Seaweed Sheets; 2 tablespoons Rice Vinegar; 1 teaspoon Sugar; 1/2 teaspoon Salt; 1/2 piece Cucumber (Julienned); 1/2 piece Avocado (Sliced); to taste portion Soy Sauce (For serving); to taste portion Wasabi (Optional, for serving); to taste portion Pickled Ginger (Optional, for serving)

Learn how to make delicious homemade sushi using fresh wild salmon in an outdoor setting. This quick and easy recipe guides you through preparing fresh ingredients and rolling your own sushi. Perfect for outdoor chefs and nature food enthusiasts.

#Sushi

#Salmon

#Homemade

#Outdoor Cooking

#Wild Food

#Japanese Cuisine

#Easy Recipe

Fresh Wild Salmon Preparation

Recipe Information

30m

Prep Time

20m

Cook Time

50m

Total Time

Servings

Medium

Japanese

English

Nutrition (per serving)

400

Calories

25g

Protein

45g

Carbs

15g

Fat

Rolling the Sushi

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Freshly Sliced Sushi Rolls

Instructions

0/5 completed

1
Prepare sushi rice: Rinse sushi rice until water runs clear. Cook according to package instructions. While still warm, mix with rice vinegar, sugar, and salt. Allow to cool slightly.
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25m
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Prepare sushi rice: Rinse sushi rice until water runs clear. Cook according to package instructions. While still warm, mix with rice vinegar, sugar, and salt. Allow to cool slightly.
25m
Use cold water for rinsing rice. Do not overmix the seasoned rice.
2
Prepare salmon and vegetables: Slice the wild salmon fillet into thin, even strips suitable for sushi rolls. Julienne the cucumber and slice the avocado.
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10m
Preview
Prepare salmon and vegetables: Slice the wild salmon fillet into thin, even strips suitable for sushi rolls. Julienne the cucumber and slice the avocado.
10m
Ensure salmon is sashimi-grade for safe consumption raw. Keep fillings consistent in size.

3
Assemble the sushi roll: Place a nori sheet on a bamboo rolling mat. Spread a thin, even layer of sushi rice over 2/3 of the nori, leaving a strip at the top. Arrange salmon, cucumber, and avocado strips horizontally across the center of the rice.
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5m
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Assemble the sushi roll: Place a nori sheet on a bamboo rolling mat. Spread a thin, even layer of sushi rice over 2/3 of the nori, leaving a strip at the top. Arrange salmon, cucumber, and avocado strips horizontally across the center of the rice.
5m
Wet your hands slightly to prevent rice from sticking. Don't press the rice too hard.
4
Roll the sushi: Using the bamboo mat, carefully roll the nori tightly from the bottom, pressing firmly to create a compact roll. Seal the edge by dampening the exposed nori strip with a little water.
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5m
Preview
Roll the sushi: Using the bamboo mat, carefully roll the nori tightly from the bottom, pressing firmly to create a compact roll. Seal the edge by dampening the exposed nori strip with a little water.
5m
Roll slowly and evenly to keep the filling centered and the roll tight.
5
Slice and serve: Using a sharp, damp knife, slice the sushi roll into 6-8 even pieces. Serve immediately with soy sauce, wasabi, and pickled ginger.
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5m
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Slice and serve: Using a sharp, damp knife, slice the sushi roll into 6-8 even pieces. Serve immediately with soy sauce, wasabi, and pickled ginger.
5m
Wipe the knife between cuts for cleaner slices. Enjoy fresh!