Healthy Salmon Fillet with Spinach and Wasabi Mash Sushi Recipes

Salmon fillet, spinach & wasabi mash sushi

Use good all-purpose or mashing potatoes like King Edwards or Desiree for this recipe. You want a smooth, thick mash so the filling stays solid and rolls easily.


  • 2 large potatoes, peeled and cut into quarters

  • 1 spring onion, finely chopped

  • Wasabi paste

  • Salt

  • 115g/4oz sushi-grade salmon or piece of salmon fillet

  • 1 tbsp oil

  • 6 small sheets of toasted nori

  • Handful of spinach leaves, stalks removed

  1. Cook the potatoes in a saucepan of boiling salted water for 20-30 minutes, or until tender. Mash, then mix them with the spring onion and enough wasabi to give the mash a bit of a kick. Season with salt to taste. Chill for 3o minutes, or until the mash is very firm.

  2. If using the salmon fillet, pull the skin off and remove any bones. Heat the oil in a frying pan and
    cook the salmon over a medium heat, on both sides, for 8 minutes, or until it is cooked through.
    Cool and cut the sushi/cooked salmon into strips.

  3. Divide the mash into 6 equal portions. Put a sheet of nori shiny-side down on a rolling mat
    with the longest end towards you and mound 1 portion of the mash on the bottom third of the nori. Lay a sixth of the spinach leaves on top, then a layer of salmon.

  4. To roll the sushi, fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of the nori with water to seal the sushi roll closed.

  5. Remove the roll from the mat and cut it into 4 even-sized pieces with a wet, very sharp knife. Turn the pieces on end and then arrange them on a plate. Repeat with the remaining ingredients.

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