Updated: Sep 1
Total: 35 - 40 minutes
Sushi Rice: 30 - 40 minutes
Rolling: 5 minutes
What qualifies as Sushi/Sashimi Grade Fish? It’s a basic and simple question, but the answer can be complicated. Because it’s hard to define what makes fish sushi grade, in the US, there is no official definition. Therefore, sushi grade is a commercial term, which means, the fish is OK for raw consumption.
To make Wild Salmon Sushi grade, one must freeze it at a commercial freezer for approximately 24 hours. If you prefer to purchase salmon at local store, and put into your home freezer, it will take about 7 days in a home freezer ((source: FDA guidelines). But the challenge is you never know the condition of the salmon you bought when it was frozen.
There is some fish OK for raw consumption, and there is some fish that require freezing, or curing in salt or vinegar. Tuna such as Yellowfin, Bigeye and Bluefin are relatively safe to eat raw as long as they are fresh. Fish like Mackerel (Saba) need curing in salt and sugar. Almost all Cod is unsuitable for raw consumption even if you freeze it. You can find out more in this article.
So the best bet, is to look for salmon that says “Sushi Grade” or “Sashimi Grade.”
For this recipe, you can substitute Smoked Salmon if Sushi grade Salmon in unavailable.
INGREDIENTS (for one roll):
200g (1cup) Sushi Rice (use this recipe)
1 Nori Seaweed, half sheet
30 - 50 g (1 - 1.5 oz.) Sushi Grade Salmon or Smoked Salmon (to cure Salmon, use this recipe)
2 -3 pcs Avocado, sliced ½ inch thick
5g (1 tbs) Wasabi
Makisu, Sushi Rolling Mat
(How to spread rice for Chumaki Medium Roll, Steps 1 - 12)
Wipe the cutting board with a wet towel to moisten
Place half sheet nori horizontally, rough side facing up
Wet your hands
Grab sushi rice, half the amount of inside out roll, approximately 200g
Leave top 1/8 inch/3mm blank
Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally
With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of nori
Rhythmically, turn your left hand three times to cover the top portion of the nori with rice, leaving ½ inch/1cm left blank
Clean your hands with the wet towel, dip your fingers in the water
Using fingertips, apply the pressure, Leave right ½ inch/1cm blank
Continue spreading the rice leaving 1/8 inch /3mm left and bottom edge
Turn the Nori 90 degrees counterclockwise
Place the filling below the center
Pick up the bottom edge of Nori, roll from the bottom up
Seal tightly with the fingers, place Makisu and seal the roll tighter
Cut into four pieces
Plate and serve
(Salmon Avocado Roll, Steps 13 - 16)
Public Online Sushi Making Class with Sushi kit includes Fresh Fish
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