Cook the Book: Grilled Wild Salmon Sushi Rolls

Name: Cook the Book: Grilled Wild Salmon Sushi Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Japanese, Asian
Ingredients: 454 grams Alaskan wild salmon fillets, skin on, steaks, or tuna steaks; 1 small seedless cucumber, julienned; 6 sheets nori; 4 Tbsps rice vinegar, plus more for forming rice; 18 fresh purple or green shiso leaves; 296 milliliters soy sauce; 2 Tbsps spring or filtered water; 237 milliliters r sprouts or arugula; 4 Tbsps sugar; 473 milliliters short- or medium-grain sushi rice; 6 servings Vegetable oil for grilling; 59 milliliters wasabi powder

Cook the Book: Grilled Wild Salmon Sushi Rolls might be just the Japanese recipe you are searching for. This recipe serves 6. One serving contains 539 calories, 28g of protein, and 18g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as If you have shiso leaves, sugar, spring, and a few other ingredients on hand, you can make it. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Brush oil on the skin of the salmon and place the fillet skin side down on a plate.

Ingredients you will need

Salmon

Cooking Oil

Brush with some of the soy sauce on the flesh side. Refrigerate for 1 hour.

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Soy Sauce

In a medium pot, combine the rice and water to cover. Stir to level. Cover the pot and cook over medium-low heat until the rice has absorbed all of the water, about 20 minutes. Turn off the heat and fluff the rice with a spoon. Allow to rest, covered, for 10 minutes.

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Water

Rice

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Pot

Meanwhile, in a small bowl, whisk together the 4 tablespoons rice vinegar and the sugar until the sugar has completely dissolved.

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Rice Vinegar

Sugar

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Whisk

Bowl

Transfer the cooked rice to a Japanese round wooden rice container and spread it out in a thin layer. While fanning (using a traditional bamboo paddle, a hand held fan, a card, or anything that works) the rice to cool it, work in the vinegar mixture. Moisten hands with rice vinegar to keep the rice from sticking to them while dividing it into 6 equal portions.

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Rice Vinegar

Rice

Vinegar

Spread

Let stand at room temperature, covered with plastic wrap.

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Wrap

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Plastic Wrap

Prepare an indirect fire in a charcoal or gas grill. Grill the salmon, skin side down, on the cooler side of the grill until the skin is golden and crisp, about 5 minutes. Meanwhile, brush some oil on the flesh side. Turn and grill on the other side for 3 minutes more.

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Cooler

Salmon

Cooking Oil

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Grill

Transfer to a plate.

Mix the wasabi powder and 2 tablespoons water until well combined. The wasabi should not stick to your hands when rolled into a ball.

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Wasabi Powder

Wasabi

Water

Cover a bamboo sushi mat with a layer of plastic wrap. (This will help keep the mat clean and make it easier to remove the sushi roll.)

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Roll

Wrap

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Plastic Wrap

Place a sheet of nori on top of the covered mat, shiny side down. Take 1 portion of rice and spread it evenly over two-thirds of the nori sheet closest to you.

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Nori

Spread

Rice

Next, smear a thin layer of wasabi paste in a single line along the width of the roll.

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Wasabi Paste

Roll

Next, overlap 3 shiso leaves on top, then some cucumber and sprouts.

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Shiso Leaves

Cucumber

Sprouts

Finally, flake about 2 tablespoons of salmon with skin and add it across the top. Using the bamboo mat, grab hold of the thick end of the roll and roll it over the ingredients tightly. The last third of the nori sheet should be left.

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Nori

Salmon

Roll

Roll the ingredients all the way to the end of the nori sheet.

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Nori

Roll

Remove each nori roll from the plastic and cut crosswise into 6 equal pieces.

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Nori

Roll

Serve with soy sauce and wasabi paste on the side.

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Wasabi Paste

Soy Sauce

Equipment

Ingredients

Servings:

454grams

Alaskan wild salmon fillets, skin on, steaks, or tuna steaks 1small

seedless cucumber, julienned 6sheets

nori 4Tbsps

rice vinegar, plus more for forming rice 18

fresh purple or green shiso leaves 296milliliters

soy sauce 2Tbsps

spring or filtered water 237milliliters

r sprouts or arugula 4Tbsps

sugar 473milliliters

short- or medium-grain sushi rice 6servings

Vegetable oil for grilling 59milliliters

wasabi powder

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Esperto Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.