Makizushi

What will I do with all the salmon I bought plus extra sushi rice and other sushi roll ingredients I always have on hand? I think that the decision was made for me, as usual. This time I wanted to add pickled ginger to the roll and in the process I forgot to use Tobiko or Flying Fish Roe. They give the sushi such a nice crunch. Oh, well, next roll. Pieces of Makizushi with a soy sauce in a bowl and some pickled ginger on side is such a nice snack!

Here is my process I did today (it will not be the same next time):

Using Whole Side of Atlantic Salmon

Every time one of our supermarkets has a good special on fresh New Brunswick salmon fillet I buy whole side and break it up myself. Also, I always call the store and ask exactly when the will receive new shipment and buy it as soon as it is available. I never buy from display case because when I get to the fish counter the salmon is still in a box fresh from a truck.

First thing I do is wipe it clean and remove any bones left behind.

This time I wanted to make more Gravlax so two big chunks went there with skin on. Next 2 pieces were cut for dinner that night (Pan Seared Fillet of Salmon) and tail section and belly were used for sashimi and 3 Sushi Rolls cut into 18 pieces, enough for two of us to munch on whole day! The two fillets and tail were skinned.

For me, this is a way to go when it comes to salmon. I have to mention that salmon freezes extremely well. I usually freeze it in serving pieces and when frozen solid I vacuum pack.

Left to right: Gravlax, 2 fillets, 2nd side for Gravlax and tail for sushi roll and sashimi. Very frugal way to buy salmon.

Sushi Roll

When I bought whole side of salmon I saved tail end for sushi roll and sashimi. I do not use ton of ingredients that you will see in California roll. For us it is just sushi rice, nori (sushi seaweed), cucumber or avocado, salmon, wasabi paste and sesame seeds. There is a website dedicated to sushi making called Sushi Encyclopedia that has very detailed instructions so there is no point for me to go into a great detail.

Here is how I did it.

Clockwise from top left: rice, salmon, sesame seeds, cucumber, wasabi and nori.

Sesame seeds are sprinkled on rice, then salmon a cucumber goes on top and wasabi paste on top of salmon. Ready to roll.

Roll is ready to be cut first in half, then clean cut the ends and finally put 2 halves together and make 3 equal slices. You have 6 slices ready to be served with soy sauce and pickled ginger.