SALMON SASHIMI | やみつき、サーモン刺身 | 220G

Hand-roll sushi is easy to make, and you can fill it with whatever ingredients you like. Hand-roll sushi is usually served at home as a way that everyone can help themselves at the table. This is a fun way to serve sushi for home parties with your family and friends.

Ingredients
3 Japanese rice-making cups (540 ml) short grain rice
5-10 sheets nori (roasted seaweed)
Soy sauce, suitable amount

<Sushi seasoning>

4 tbsp. Mizkan Rice Vinegar
4-5 tbsp. sugar
2 tsp. salt
or
6 tbsp. Mizkan Sushi Vinegar

<hand-roll fillings>

300g Salmon, sashimi grade
2 tbsp. Ikura
50g Maguro Tuna, sashimi grade
50g Squid, sashimi grade
8 Sweet shrimp, sashimi grade
Rolled omelet (made with 3 eggs)
1/2 cucumber, sliced
10 green shiso leaves
1/3 pack white radish sprouts

Instructions
Make Sushi Seasoning

- In a medium saucepan, heat 4 tbsp rice vinegar, 4-5 tbsp sugar, and 2 tsp salt over medium-high heat.
- Cook until sugar and salt are completely dissolved, 2-3 minutes.
- Remove from heat, cool, and transfer to a glass jar.

Make Sushi Rice

- Cook short-grain rice following your rice cooker’s directions.
- While rice is still steaming hot, pour sushi seasoning over it and mix well. Using a fan, blow the steam off the rice for about one minute. This step allows excess moisture to escape and makes the surface of the rice shine.

Cook Seared Salmon

- Cut the salmon in half. Keep half in refrigerator.
- Put half of the salmon in a frying pan until the color changes, then place on a tray and let cool in the refrigerator.

Serve at table

- Cut all fillings into sizes that make it easy to hand roll. Cut nori sheet in about 4″ x 4″ square size.
- Place fillings on a large plate in a colorful arrangement and serve with roasted seaweed and soy sauce. Serve with sushi rice for hand-roll at the table.
- Everyone can make his/her own roll by hand by wrapping rice and fillings as he/she likes