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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 141.0
  • Total Fat: 2.4 g
  • Cholesterol: 27.7 mg
  • Sodium: 253.6 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 12.7 g

View full nutritional breakdown of My Easy Salmon Sushi calories by ingredient
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My Easy Salmon Sushi

Submitted by: CRYSSY29
My Easy Salmon Sushi

Introduction

So easy...so yummy So easy...so yummy
Number of Servings: 3

Ingredients

    6 sheets of seaweed wrappers
    1 cup cooked brown rice
    1/2 fillet of raw FRESH salmon sliced thin (makes about 2 c. of fish slices if done correctly)

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Directions

*A note about raw fish: If there is a very strong odor coming from the fish...DON'T use it. If there is a "funny" color on the fish...DON'T use it. If the salmon is pinkish-red and smells very slightly "fishy" you should be ok to use it. If you feel uncomfortable using raw fish, you can also microwave the filet for about 3-4 minutes (skin side up) on high power, peel off the skin (disgard skin) and then flake into a bowl.**

- Take one sheet of the seaweed wrappers and slightly overlay (about 1/2 inch) with another seaweed sheet. Where the two sheets touch slightly wet your finger and moisten the edges so that they form one large piece (about 8.5 by 8 inches)

- Place about 1/3 c of the cooked rice on the sheet leaving about 1/2 inch uncovered at the top and bottom.

- Place 1/3 of the slices of salmon (raw or cooked as noted in above Note) in mostly the center of the sheet.

- Tightly roll the sheet from top to bottom leaving about 1/2 inch. Wet your finger again and moisten the free edge. Then quickly and still tightly, complete the roll. Set aside.

- Repeat w/ remaining sheets and ingredients.

- At this point you'll have 3 full rolls. Wet a SHARP knife and slice into 6-7 equally-sized pieces and place on a seperate plate/serving dish (frequently re-wet the knife if it becomes sticky and doesn't cut smoothly).

- Serve w/ low sodium soy sauce sprinkled slightly over top of each piece. Leave wasabi on the side for guests to use sparingly as they'd like. Or you can mix wasabi in w/ the soy sauce for a more "American" version, then sprinkle on the pieces.

- Makes about 21 pieces or 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user CRYSSY29.





TAGS:  Fish | Asian | Asian Fish |

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Member Ratings For This Recipe

  • My kids love it! -But we are from the Pacific Northwest and eat wild salmon regularly. - 8/6/09

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  • I have not tried this recipe but I am definitely a lover of sushi. Our local grocery store sells individual platters of sushi that are made fresh every morning. Any of the types that they make in white rice, they also make with brown rice. I don't notice a difference in the flavor. - 6/28/09

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  • O.K.
    0 of 1 people found this review helpful
    Sushi was not meant to be made with brown rice, interesting but not my favorite. - 3/20/09

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  • Just a quick note, it is my understanding that raw wild caught salmon is safer to eat than raw farm raised salmon. Great recipe as this is our first time using 'brown' rice. Wonderful!! - 3/17/09

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