Smoked Pink Salmon Sushi Recipe

Smoked Pink Salmon Sushi Recipe

Smoked Pink Salmon Sushi

Recipe contributed by Hank Pennington

• Servings: 8 to 10 pieces (appetizer portions)
• Total Time: 10 hr
• Preparation: 4 hr
• Cooking: 6 hr

Nutritional Information Per Piece

Serving Size: 1 of 10 pieces

• Calories: 47
• Total Fat: 1 g
• Saturated Fat: 0 g
• Carbohydrates: 2 g
• Dietary Fiber: 0 g
• Sugar: 1 g
• Protein: 7 g
• Cholesterol: 15 mg
• Sodium: 169 mg

For the Sushi:

• 1 frozen pink salmon fillet, keeping skin intact
• Salt for canning and preserving
• Dark brown sugar
• 1 fresh lemon
• Gari (traditional Japanese pickled ginger)

For the Rice:

• 1 1/4 cups water
• 1 cup white rice, short-grain variety
• 2 tablespoons sweet rice vinegar
• 1 teaspoon salt

Instructions:

1. Smoked (gently-kippered) pink salmon preparation: Defrost your pink salmon fillets and position them flesh-side down on a 1/4-inch bed of salt. Add an additional layer of salt across the skin surface and let rest for 15 minutes. Thoroughly rinse and position skin-side down on the smoking rack of a compact electric smoker. Let dry in a cool, ventilated location for approximately 1 hour. Generously coat the flesh with brown sugar and let it air-dry for 2 hours. Smoke for 4 to 6 hours using just one container of alder wood chips to create a delicate, light golden kipper finish. Store in refrigerator overnight.
2. Sushi Rice preparation: Prepare the rice according to package directions and let it cool for 10 to 15 minutes. Transfer rice to a spacious bowl and gently combine with rice vinegar, sugar and salt. Mix gently for at least 3 minutes. The longer you let the rice cool and breathe, the more glossy and attractive its appearance becomes.
3. Assembly: Use small tweezers to carefully extract any small pin bones remaining in the kippered pink salmon fillet. Set the fillet skin-side up on plastic wrap that is twice as long as the fillet itself. Gently peel away and discard the skin. Slice the lemon into very thin pieces, removing all visible seeds. Position a single layer of lemon slices across the salmon fillet. Extract the "Gari" or Japanese pickled ginger and press out excess liquid. Create a layer about 2 slices thick over the lemon pieces. Dampen your hands (to prevent sticking) and carefully distribute rice on top of the pickled ginger, creating an even layer approximately 1/2-inch in height. Fold the plastic wrap over the fillet and seal tightly by pressing everything together. Place in the refrigerator for at least 1 hour to allow the rice to become more firm and compact.
4. Plating and Service: Peel back the plastic wrap so the rice layer is now on the bottom. Wet the edge of a quality sharp knife with cold water and make diagonal cuts to create individual servings measuring 3/4 to 1-inch thick. Finish with your preferred selection of leafy vegetables, and serve with additional portions of pickled ginger and thinly sliced lemon on the side.

This homemade smoked salmon sushi combines traditional Japanese techniques with fresh seafood preparation methods. The smoking process imparts a mild, subtle flavor while maintaining the delicate texture of the pink salmon. The combination of sweet rice vinegar and aromatic ginger creates a balanced taste profile that complements the smoked fish perfectly. The careful layering of ingredientsfrom the pickled ginger to the thin lemon slicesensures each bite delivers multiple complementary flavors and textures. This recipe is ideal for entertaining guests or enjoying as an elegant appetizer course. The preparation does require advance planning due to the smoking and refrigeration times, but the final result justifies the effort invested.