Homemade Sushi
Dive into the delightful world of homemade sushi with this simple and satisfying recipe! Using fresh salmon, creamy avocado, and perfectly seasoned sushi rice, you can whip up your very own rolls right in your kitchen. Get ready to roll your way to sushi bliss in no time!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- lemon juice
🥩Meat & Seafood(1)
- Trader Joe's salmon
🫙Pantry Staples(3)
- honey
- sesame oil
- sushi rice
🧂Spices & Seasonings(1)
- 50-50 salt and sugar
🍯Sauces & Condiments(4)
- ponzu
- soy sauce
- sriracha
- sushi vinegar
📦Other(4)
- chivesoptional
- Trader Joe's crispy jalapenosoptional
- mayo
- sesame seedsoptional
👨🍳 Instructions
- 1
Cure the salmon with a 50-50 mixture of salt and sugar for about 30 minutes in the fridge.
- 2
Prepare sushi rice and mix in some sushi vinegar.
- 3
Chop the cured salmon and mix it with mayo, sriracha, and soy sauce.
- 4
Plate the salmon as a crudo or as a sushi roll with the rice.
- 5
Make a quick ponzu vinaigrette by combining ponzu, sesame oil, honey, and lemon juice.
- 6
Drizzle the vinaigrette over the dish and top with crispy jalapenos, chives, and sesame seeds if desired.
💡 Pro Tips
- ✓Cook sushi rice with a 1:1.1 water-to-rice ratio and let it steam for 10 minutes after cooking to achieve the ideal 60-65% moisture content for proper vinegar absorption.technique1:1.1 ratio, 60-65% moisture
- ✓Season sushi rice when it reaches exactly 80°F (27°C) because the starches are still pliable enough to absorb vinegar without becoming mushy or breaking grain structure.timing80°F
- ✓Use a 3:1:1 ratio of rice vinegar, sugar, and salt for sushi-zu seasoning, heating gently to dissolve crystals completely and prevent grainy texture in the finished rice.ingredient3:1:1 ratio
- ✓Cure salmon for exactly 30 minutes with equal parts salt and sugar - longer than 45 minutes will over-extract moisture and create a tough, jerky-like texture.timing30 minutes maximum
- ✓Cut sushi rolls with a sharp knife dipped in warm water between each slice to prevent rice from sticking and compressing, which breaks the delicate grain structure.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Homemade Sushi
Dive into the delightful world of homemade sushi with this simple and satisfying recipe! Using fresh salmon, creamy avocado, and perfectly seasoned sushi rice, you can whip up your very own rolls right in your kitchen. Get ready to roll your way to sushi bliss in no time!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- lemon juice
🥩Meat & Seafood(1)
- Trader Joe's salmon
🫙Pantry Staples(3)
- honey
- sesame oil
- sushi rice
🧂Spices & Seasonings(1)
- 50-50 salt and sugar
🍯Sauces & Condiments(4)
- ponzu
- soy sauce
- sriracha
- sushi vinegar
📦Other(4)
- chivesoptional
- Trader Joe's crispy jalapenosoptional
- mayo
- sesame seedsoptional
👨🍳 Instructions
- 1
Cure the salmon with a 50-50 mixture of salt and sugar for about 30 minutes in the fridge.
- 2
Prepare sushi rice and mix in some sushi vinegar.
- 3
Chop the cured salmon and mix it with mayo, sriracha, and soy sauce.
- 4
Plate the salmon as a crudo or as a sushi roll with the rice.
- 5
Make a quick ponzu vinaigrette by combining ponzu, sesame oil, honey, and lemon juice.
- 6
Drizzle the vinaigrette over the dish and top with crispy jalapenos, chives, and sesame seeds if desired.
💡 Pro Tips
- ✓Cook sushi rice with a 1:1.1 water-to-rice ratio and let it steam for 10 minutes after cooking to achieve the ideal 60-65% moisture content for proper vinegar absorption.technique1:1.1 ratio, 60-65% moisture
- ✓Season sushi rice when it reaches exactly 80°F (27°C) because the starches are still pliable enough to absorb vinegar without becoming mushy or breaking grain structure.timing80°F
- ✓Use a 3:1:1 ratio of rice vinegar, sugar, and salt for sushi-zu seasoning, heating gently to dissolve crystals completely and prevent grainy texture in the finished rice.ingredient3:1:1 ratio
- ✓Cure salmon for exactly 30 minutes with equal parts salt and sugar - longer than 45 minutes will over-extract moisture and create a tough, jerky-like texture.timing30 minutes maximum
- ✓Cut sushi rolls with a sharp knife dipped in warm water between each slice to prevent rice from sticking and compressing, which breaks the delicate grain structure.technique