Sponsored By:

Bluehouse Salmon

Chef:

Diana
Diana

Salmon Sushi with Grapefruit Saketinis

Buttery fresh, salmon meets vibrant vegetables in a dreamy, eye-catching cut sushi roll. Tune in to learn how to make the perfect sushi rice, how to work with sushi-grade salmon, and how to master sushi rolling and cutting. Once you’ve got it down, a world of endless sushi-making possibilities opens up!

Recipe

This recipe features homemade sushi rolls filled with fresh vegetables, mango, avocado, and sushi-grade salmon, accompanied by seasoned sushi rice. To complement the sushi, it includes a refreshing Grapefruit Saketini cocktail made with Junmai sake, fresh grapefruit juice, and mint.

Servings:  4 cut rolls

Prep Time: 35 min

Cook Time: 25 min

Ingredients:

Rice Preparation: 

  • 1 ½ cups sushi rice (Japanese short grain rice), rinsed
  • 2 cups water
  • ¼ cup seasoned rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt

Sushi Roll Filling:

  • 4 sushi nori sheets
  • 1 red bell pepper, julienned into 3-inch long strips
  • ½ English cucumber, julienned into 3-inch long strips
  • 1 mango, skin removed, julienned 3-inch long strips
  • 1 avocado, pitted and skin removed, thinly sliced lengthwise
  • 3 ounces sushi-grade salmon, we love Bluehouse

To Serve:

  • Pickled ginger
  • Fresh wasabi
  • Soy Sauce

Grapefruit Saketini:

  • 3 ounces freshly squeezed grapefruit juice
  • 6 ounces Junmai sake
  • 1 oz simple syrup
  • 3 sprigs mint
  • Grapefruit peels for garnish

Instructions:


1. Rice Preparation:

Combine rinsed sushi rice and water in a 2-quart saucepan and cover with a lid. Bring to a boil, then reduce heat to low and cook for 15 minutes. Turn off heat and let steam for 10 minutes.

2. Rice Seasoning:

Mix rice vinegar, sugar, and salt in a small bowl until sugar dissolves. Spread cooked rice in a large bowl or baking sheet. Pour rice vinegar mixture over rice, gently toss with a rice paddle or spatula.

3. Vegetable Preparation:

Julienne bell pepper, cucumber, and mango into uniform 3-inch long matchsticks. Thinly slice the avocado lengthwise.

4. Roll Assembly:

Place a nori sheet on a bamboo sushi mat. Spread about ½-¾ cup of sushi rice evenly, leaving a border. Layer bell pepper, cucumber, mango, avocado, and salmon a third way up the nori. Roll using the mat, keeping the filling in place, and shape into a round roll.

5. Cutting Rolls:

Cut the roll into 8 equal pieces, dipping the knife into water between cuts.

6. Prepare Grapefruit Saketini

Peel two strips of grapefruit skin using a paring knife. In a cocktail shaker, combine sake, grapefruit juice, simple syrup, and one sprig of mint. Shake vigorously with ice for 15 seconds. Strain into 2 coupe glasses. Express oils from a grapefruit peel over each glass, rim the glass with it, and drop it in along with a mint sprig for garnish.