Healthy Salmon Fillet Sushi Recipes

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.


  • 150-g/51/2-oz piece of salmon fillet

  • Sichimi togarashi (seven-spice powder)

  • Chili flakes

  • 1 tbsp oil

  • 1 quantity freshly cooked sushi rice

  • 6 small sheets of toasted nori

  • 2 tbsp Japanese mayonnaise

  1. 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.

  2. 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.

  3. Spread the mayonnaise onto the rice at the end nearest you. Lay a sixth of the salmon on top of the mayonnaise.

  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 arrange them on a plate. Repeat with the remaining ingredients. Serve this healthy salmon fillet sushi recipes with shoyu, wasabi and pickled ginger.

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