I want to Make sushi, But what about the salmon?!
but i don't know if i need to cook the salmon a little
or just eat it as it is. I know that it is kind of raw and not
fully cooked, but is it not cooked at all, or maybe a little?
Help!
Answers: So i got everything i need to make sushi,
but i don't know if i need to cook the salmon a little
or just eat it as it is. I know that it is kind of raw and not
fully cooked, but is it not cooked at all, or maybe a little?
Help!
I love sashimi, (raw salmon or tuna) in sushi, but I personally wouldn't do it myself at home. When I'm in the mood for authentic sushi, I leave it to the professionals and go out to a Japanese restaurant. However, if I'm at home and feeling like sushi, I'll use some cooked chicken or beef in my rolls. They taste fantastic and you'll usually have them on hand at home anyway!
if you eat it raw make sure you get sushi grade salmon to ensure that it will be safe to eat
for sushi, the fish is usually completely raw except for some of the california rolls that used cooked tuna.
the fish must be absolutely fresh and your hands and all surfaces and utensils must be scrupulously clean
Lol, if you're that worried, try cooking it half way, so it won't be flaky on the sushi and not too raw to get food poisoning.
Here's a recipe if you still want some help.
Smoked Salmon Sushi Roll
2 cups japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado, peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste
Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later.
Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
Here was my recent answer to another "would be" sushi chef:
Do not eat farm-raised fish of any kind as sushi. Salmon that is wild caught does not normally carry parasites in the meat as do bottom dwelling fish like cod, haddock or snapper. As long as the salmon does not have a acrid smell of any kind and has a "light seawater" smell too it, you are good to go...Pass the pickled ginger, soy and wasabi!