Sushi_Salmon
Nowadays in Melbourne suburbs, fresh sashimi is still not always available but fresh Salmon is. There are a handful of fish shops in the area I live and all of them sell Salmon that can be eaten raw. Smoked Salmon is available from any supermarket stores. So I make these Salmon Sushi for special occasions.


Ingredients

Fresh Salmon Fillets *a block for Sashimi is preferable
Smoked Salmon
Sushi Rice *see ‘Sushi Rice
Nori Sheets
Wasabi
Tare *Soy Sauce, Ponzu, Teriyaki sauce or your favourite sauce

Method
Nigiri-zushi

1. Remove skin from fresh Salmon Fillets and slice them in 6-8mm thickness. Cut Smoked Salmon into right size.
2. Make small Sushi Rice balls and place small amount of Wasabi on top, then cover with Salmon slices.
3. To make Grilled Salmon Nigiri, the easiest way to cook Salmon is cooking only one side of Salmon slices on a hot non-stick grill pan very quickly. If you have a blow torch, you can cook the surface of Salmon after you make them into Nigiri-Sushi.
4. I brushed the Salmon some ‘Tare’ sauce I made with Mirin & Soy Sauce thickened with small amount of potato starch. You may prefer brushing Ponzu or Teriyaki Sauce, etc.

Maki-zushi

1. Cut Salmon into smaller peaces or strips.
2. Spread out cooled Sushi Rice on the Nori sheet. Place some Salmon on the rice with small amount of Wasabi, then roll. Naturally you can add other ingredients such as Avocado and Cucumber. Japanese Mayonnaise is also quite nice for this sushi.
3. Once the Maki-zushi has been rolled, it is cut into bite sized pieces with a sharp knife.