Salmon Sushi

1. 1

   For the sushi rice, combine rice, 2 cups water and sake. Cover and bring to a boil. Reduce heat and simmer, covered, for 10 mins, until all liquid is absorbed. Set aside, covered, for 15 mins. Meanwhile, combine mirin, sugar and 1 tsp salt. Mix with rice then spread out over a large, shallow baking dish. Let cool.

2. 2

   Line a 7x11 inch rimmed baking tray with plastic wrap. Thinly slice salmon 1/8 inch thick. Arrange in prepared pan, overlapping slices slightly. Top with nori then sushi rice. Cover with plastic wrap. Cut a piece of cardboard into a 7x11 inch rectangle then place over rice. Weigh down with cans and chill for 3 hours.

3. 3

   Remove sushi from tray and cut into squares. Serve with wasabi and soy sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.