When you wrap miso salmon in nori seaweed sheets, the rich umami flavors of the miso-marinated salmon go well with the seasoned sushi rice. It tastes great because it combines Japanese flavors.
Ingredients: 2 salmon fillets. 2 tablespoons miso paste. 2 tablespoons soy sauce. 2 tablespoons mirin. 2 tablespoons sake. 2 cups sushi rice. 4 cups water. 2 tablespoons rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Wasabi optional. Pickled ginger optional.
Instructions: In a bowl, mix miso paste, soy sauce, mirin, and sake. Marinate salmon fillets in the mixture for 30 minutes. Preheat oven to 400F 200C. Place marinated salmon on a baking sheet and bake for 15-20 minutes until cooked through. In a pot, rinse sushi rice until the water runs clear. Combine rice and water in the pot and cook according to package instructions. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. When rice is cooked, transfer to a large bowl and fold in the vinegar mixture to season. Cut nori sheets in half. Spread seasoned rice onto nori sheets, leaving a border at the top. Place a strip of cooked salmon along the edge of the rice. Roll the sushi tightly and slice into bite-sized pieces. Serve with wasabi and pickled ginger if desired.
Prep Time: 45 minutes
Cook Time: 20 minutes
Salinlahi Alliance
