A salmon maki roll is an easy-to-prepare traditional sushi recipe that can serve up to eight people. If you are serving a small group of seafood lovers, this recipe is for you!
Salmon Maki is usually considered a specialty choice for sushi, so why not surprise your guests by serving them a homemade luxury? This dish is a great way to make sushi at home!
Salmon maki rolls can be prepared in many different ways. That includes smoked salmon maki, spicy salmon maki, and salmon-avocado maki rolls – if you’re looking for something a bit healthier! I am not a big fan of sushi. However, salmon maki is the one type of roll I truly enjoy! If you try out this recipe, even if you are not a huge seafood eater, I am sure you will not be disappointed!
What is Salmon Maki?
First, we should begin with what maki itself is. Maki sushi is a traditional Japanese roll that is very prevalent in the West. Maki, in its most basic form, is simply a roll of rice with a seaweed covering, with filling within the rice. In this instance, a salmon maki roll, the filling is salmon.
Even though maki is traditionally Japanese, salmon maki rolls, or salmon sushi, are a Norwegian invention. The Japanese used to regard salmon as a fish that should only be consumed cooked, as salmon has a propensity for parasites. It was not until the 1990s when salmon maki rolls became a part of Japanese cuisine.
Salmon Maki Recipe
If you wish to try a tasty salmon maki roll, you’re in the right place! I will be giving one of many salmon maki recipes, as there are many different variations available. First, you’ll need the ingredients.
Ingredients:
- Fresh, sushi-grade salmon
- Nori sheets (seaweed wraps)
- Wasabi paste
- Sushi rice
- Water
- Kombu
- Vinegar
- Salt
- Sugar
Now you are ready to make maki rolls!
Directions:
- Wash sushi rice until the water is no longer cloudy.
- Put rice, seaweed, and water into a pan over high heat. Bring the contents of the pan to a boil.
- Bring the heat to low heat and cover the pan.
- Cook over low heat for about ten minutes, or until the rice is ready. Do not remove the top from the pan.
- Remove pan from heat and let stand for three to five minutes.
- Heat the vinegar and begin to add the salt and sugar.
Transfer rice into a bowl, removing the seaweed from the pan.- Slowly pour the vinegar mixture into the rice.
- Remove any bones that may be in the salmon fillets. Cut the fillets into strips about one centimeter wide.
- Cut nori sheets in half and spread wasabi paste and rice onto the sheets.
- Place strips of salmon onto the rice and roll with a rolling sheet.
Safely Selecting Your Fish
Before you are ready to begin constructing your salmon maki roll, you must prepare salmon for sushi. To do so, you must ensure the salmon you have has been frozen correctly according to FDA guidelines. It is recommended to buy your salmon from reputable vendors that handle their salmon safely. Some instructions to follow while choosing your salmon are:
- Make sure the salmon displayed at the vendor has the least amount of flesh touching other salmon as possible.
- See if the salmon is kept in trays with plenty of ice surrounding them.
- Make sure the vendor you choose cuts all salmon within view of the customers.
- Ensure that the cutting boards and tools used are all adequately sanitized.
- Choose farmed salmon, as this can lessen the chance of parasites.
- If you are particularly worried about freshness, buying a whole salmon instead of fillets can help you determine the freshness easier. However, whole salmon are harder to work with than pre-cut fillets.
If you later discover your fish has an unusual odor, it is better to be safe than sorry and discard your fish.- Make sure the fish is considered sushi-grade.
Remember, when working with raw fish, always sanitize your work area after each use. Foodborne illnesses can result from such surfaces. Consuming raw fish always carries a chance of contracting food poisoning, even if you are sure the fish is fresh. Pregnant women should not consume raw fish.
4 Types of Maki Sushi
Hosomaki
Maki sushi has many different types of rolls. The most simplistic kind of maki sushi is hosomaki, which is also my personal favorite. Hosomaki are rolled, thin sushi that are meant to be consumed in a single bite. They are typically made with a half-sheet of nori, sushi rice, and only contain one filling.
This filling is usually a meat or vegetable.
Depending on the filling, a hosomaki roll might be called something different. For example, tekkamaki is hosomaki with a tuna filling. Hosomaki with a cucumber filling is named kappamaki. Hosomaki rolls were initially made as a light snack.
Futomaki
Next, there is futomaki, which is the type of maki you will find most often in America. Futomaki uses nori and sushi rice, but with more than just one filling. Futomaki is a very thick and juicy roll of sushi with two or more fillings.
It can be much larger than other rolls of sushi, up to two inches in diameter. Futomaki is traditionally served on Setsubun, a day of prayer for a good year filled with happiness. On this day, futomaki might also be called ehomaki, which refers to a lucky direction.
Sushi chefs commonly use leftover scraps to prepare futomaki, which helps in cutting down waste. The look of futomaki does not affect the quality. These rolls are typically made with cooked vegetables and cooked seafood.
Uramaki
Uramaki, the third type of maki sushi, is also very popular in America. Some people refer to uramaki as “inside-out rolls.” Uramaki has two or more fillings, but instead of seaweed wrapping the exterior, sushi rice is used. A California roll is a common type of uramaki.
Uramaki is often topped with sesame seeds or a garnish. This type of maki originated in America due to some people being put off by the sight of seaweed. Uramaki is more common outside of Japan.
Temaki
Last, but not least, we have temaki. Te, when translated, means hand. So, temaki is hand-rolled. Unlike other maki rolls, it is not required for temaki to have a cylindrical shape. Temaki is often shaped like a cone, due to the chef not using a rolling bamboo mat to give the roll its shape. Due to this, temaki is usually eaten with hands, not chopsticks. In Japan, temaki is considered a more casual form of sushi.
Different Types of Salmon Sushi
Other than eating your salmon in a maki roll, there are plenty of different ways to enjoy salmon in sushi! More often than not, salmon sushi is eaten as nigiri. Salmon nigiri is simple; it is vinegar rice balled up with a slice of salmon on top. You can add many different toppings to salmon nigiri, and use soy sauce or wasabi as dippings.
Salmon oshizushi is another excellent option. Oshizushi, or pressed sushi, is another traditional style of sushi. It is made with a wooden mold where sushi rice, fish, and other ingredients are added then pressed together. Oshizushi can be sliced into individual pieces and served. Chirashizushi is also used with salmon. Chirashizushi, or scattered sushi, is when toppings are put over a dish of rice.
Zuke-salmon is another favorite of many.
When preparing zuke-salmon, the salmon has been marinated in either soy sauce, mirin, vinegar, sake, or shio koji (fermented rice). Zuke-salmon is a particular way of preparing the salmon to be eaten and can be incorporated into different types of sushi. Zuke-salmon can be used in chirashizushi or nigiri.
What to Pair your Sushi Dish With
After all of the hard work has been put into preparing your dish, it is time to enjoy it. So, what can you pair with sushi? Wine is the perfect pair for sushi, along with sake and other types of alcohol.
Beginning with wine, different types of wines go best with different kinds of sushi. If you are enjoying a spicy tuna roll, try pairing it with Kabinett Riesling. Due to the sweetness of the Riesling, the sugar can help tone down the kick of your spicy tuna roll. When eating a California roll, something a bit less spicy than a spicy tuna roll, try Provencal Rose. The acidity and dryness of the rose pair perfectly with a California roll.
Do you have a chopped scallop roll? Order a bottle of Prosecco along with it! The sweetness of the scallop pairs well with the bright, fruity taste of Prosecco. Sake is another excellent choice to drink alongside sushi. Sake is a traditional Japanese alcoholic beverage that is made from rice.
So, why not pair a rice-based drink with a rice-based meal?
Salmon sushi, the main topic of this article, is best paired with ginjo sake. The sushi pairs well with this medium-bodied, slightly fruity beverage. California rolls, a popular part of American cuisine, are often paired with junmai ginjo sake. California rolls are usually prepared quite creamy in texture and are filling in the mouth.
Junmai ginjo sake, a sake with low sweetness, is a good pairing for the sweet dish. Tuna sushi is another excellent option when drinking ginjo sake. Ginjo sake can be light and creamy, which pairs well with regular grade tuna.
Risks of Eating Raw Fish
Sushi, commonly prepared with raw fish, always comes with a risk of foodborne illness such as food poisoning. While it only poses a small chance to healthy individuals, raw fish can be dangerous for those with weakened immune systems, among other health problems.
Two major types of food poisoning that can come from eating raw fish include Salmonella and Vibrio vulnificus. Despite popular theory, neither hot sauce nor alcohol kills the bacteria that can be found in raw fish. When eating raw fish, eating frozen fish can be safer as the freezing process kills parasites. However, freezing will not kill every harmful bacteria or organism.
Certain high-risk individuals pose a higher chance of becoming ill when eating raw fish. These individuals include those with a compromised immune system, pregnant women, infants, young children, and older adults. These individuals should consume fish that has been cooked to the appropriate temperature.
When keeping fish in your refrigerator, keep it well wrapped or in airtight containers on the bottom shelf. Putting fish on shelves above other foods can potentially contaminate the foods below the fish. Always be careful when eating raw fish. While there is always a chance the fish has dangerous organisms or bacteria, it is not usually the case. Use your better judgment when eating raw fish and shellfish.
Conclusion
Salmon Maki rolls are straightforward to make with a great outcome. Any seafood lover will thoroughly enjoy this dish! If you have ever wanted to make sushi at home, this is a great recipe to start with. There are many different Salmon Maki rolls you can make, and this article provides one standard method to follow.
