Sushi Order Topped with Salmon NYT
A sushi order topped with salmon NYT style features fresh, sushi-grade salmon over seasoned rice, creating a simple yet elegant Japanese delicacy. Perfect for making at home, this recipe highlights the rich, buttery texture of salmon with traditional flavors like soy sauce, wasabi, and pickled ginger.
Equipment
- Sharp sushi knife
- Cutting Board
- Bamboo sushi mat (for rolls)
- Rice cooker (optional)
- Small bowl of water (for shaping rice)
Ingredients
- 2 cups sushi rice cooked and seasoned with rice vinegar
- 4 oz fresh salmon sushi-grade, sliced thinly
- 1 tablespoon soy sauce for dipping
- ½ teaspoon wasabi optional
- 1 sheet nori seaweed, optional for sushi rolls
- ½ teaspoon sesame seeds for garnish
- 1 tablespoon pickled ginger for serving
Instructions
1️⃣ Prepare the Rice
- Cook the sushi rice according to package instructions.
- Once cooked, mix it with rice vinegar, sugar, and salt, then let it cool to room temperature.
2️⃣ Slice the Salmon
- Using a sharp knife, cut the sushi-grade salmon into thin, even slices.
3️⃣ Assemble the Sushi
- For nigiri sushi, wet your hands and shape a small portion of rice into an oval.
- Place a slice of salmon over the rice and gently press it down.
- For salmon rolls, place a sheet of nori on a sushi mat, spread a thin layer of rice, add salmon, then roll tightly and slice.
4️⃣ Serve & Enjoy
- Arrange the sushi on a plate with soy sauce, wasabi, and pickled ginger on the side.
- Garnish with sesame seeds or finely chopped green onions for added flavor.
Notes
- Use fresh, sushi-grade salmon for safety and best flavor.
- Chill the rice slightly before shaping to prevent it from becoming too sticky.
- For extra flavor, lightly torch the salmon before placing it on the rice.
- Dipping tip: Mix a little wasabi into soy sauce for an authentic taste.
- Store leftovers properly by keeping sushi covered in the fridge for up to 24 hours.