Healthy Salmon Fillet Sushi Recipes
Sichimi togarashi is a seven-spice mix usually containing red pepper,
sansho pepper, sesame seeds, flax seeds, poppy seeds, ground nori and
dried, ground tangerine peel.
MAKES 24 PIECES
150-g/51/2-oz piece of salmon fillet
Sichimi togarashi (seven-spice powder)
1 tbsp oil
1 quantity freshly cooked sushi rice
6 small sheets of toasted nori
2 tbsp Japanese mayonnaise
Pull the skin off the salmon fillet and
remove any bones. Dust the surface heavily with sichimi togarashi and
sprinkle over a few chili flakes. Heat the oil in a frying pan and cook
the salmon over a medium heat on both sides for 8 minutes, or until
cooked through. Cool and flake into large pieces.
Divide the rice into 6 equal portions.
Put a sheet of nori shiny-side down on a rolling mat with the longest
end towards you and, using wet hands, spread 1 portion of the rice in
an even layer on the nori, leaving 2 cm/3/4 inch of nori visible at the
end farthest away from you. Don't squash the rice or make the layer too
thick — you should be able to see the nori through the rice.
Spread the mayonnaise onto the rice at
the end nearest you. Lay a sixth of the salmon on top of the
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
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 arrange them on a plate. Repeat with the remaining
ingredients. Serve this healthy salmon fillet sushi recipes with shoyu, wasabi and pickled ginger.