How to Cook Salmon for Sushi: A Step-by-Step Guide

Sushi is a popular Japanese dish that has gained worldwide popularity over the years. While there are many types of sushi salmon is one of the most common and delicious options. When preparing sushi at home it’s important to know how to select, prepare, and cook fresh salmon properly to create tasty and safe sushi rolls and nigiri.

In this comprehensive guide I’ll walk you through everything you need to know about how to cook salmon for sushi, from start to finish. Whether you’re a sushi beginner or a seasoned pro follow these tips and techniques for making incredible salmon sushi every time.

Selecting Salmon for Sushi

The first step is choosing the right salmon. Here are some tips:

• Go for sashimi-grade salmon. This means the salmon is of high enough quality and freshness to be eaten raw. Ask your fishmonger for sashimi-grade cuts.

• Opt for wild-caught salmon. It has a deeper color and richer flavor than farmed. Common wild varieties like king, sockeye, and coho work well.

• Look for bright color and clean smell. Good sushi salmon should have vivid pink/orange flesh and little to no fishy odor.

• Ensure proper storage and freshness. Store salmon on ice until ready to use. It should be sushi-grade fresh, not previously frozen.

• Get skin-on center cut fillets. The belly area is fattiest, which adds nice flavor and texture.

Preparing the Salmon

Once you’ve selected high-quality salmon, it’s time to prepare it for cooking. Here are some tips:

• Rinse thoroughly under cold water. This removes any remaining scales, bones, or impurities.

• Pat dry with paper towels. Removing excess moisture prevents slipping while cutting.

• Trim away any errant fins or bones. Use a sharp boning knife for precision.

• Portion into blocks. Cut the salmon into manageable rectangular blocks about 1-2 inches thick.

• Remove skin if desired. Use a sharp knife to slice off the skin, leaving the fatty belly meat intact.

Proper prep ensures clean cuts, even cooking, and optimized flavor.

Cooking Methods for Salmon Sushi

There are a few techniques you can use to cook salmon for sushi:

Raw

• This traditional sushi preparation involves slicing raw salmon into sashimi or nigiri.

• Be sure salmon is sushi-grade to reduce risk of parasites.

• Create thin, even slices and enjoy the delicate flavors.

Seared or Torched

• Lightly sear salmon slices on a hot pan or with a torch.

• Adds light char for texture while keeping inside tender and rare.

• Common for nigiri; gives depth without overcooking fish.

Smoked

• Hot or cold smoke salmon before slicing for sushi.

• Imparts delicious smoky flavor.

• Allows use of less-expensive, non-sashimi grade salmon.

Poached

• Gently poach salmon blocks until just opaque throughout.

• Yields delicately cooked fish that won’t fall apart.

• Ideal for maki rolls with raw and cooked elements.

Step-by-Step Guide to Cooking Salmon for Sushi

Follow my simple step-by-step instructions to turn fresh salmon into tasty sushi:

1. Prepare the Salmon

Rinse, pat dry, and square off your sashimi-grade salmon fillet. Remove skin if desired. Cut into 1-2 inch thick blocks. Chill until ready to use.

2. Choose Your Cooking Method

Decide how you want to cook the salmon: raw, seared, smoked, or poached. This influences time and technique.

3. Cook the Salmon

For raw – simply slice thin pieces from the chilled blocks.

For seared – sear briefly on all sides on a hot skillet.

For smoked – hot or cold smoke entire portions until opaque and flaky.

For poached – gently poach blocks in simmering water or broth until opaque throughout.

4. Cool the Salmon

Allow seared or poached salmon to cool to room temperature. Chill smoked salmon before slicing. Keep raw salmon chilled before use.

Proper cooling preserves texture and moisture.

5. Slice the Salmon

Using a sharp knife, cut cooled salmon blocks into thin slices, about 1/8 inch thick.

Consistent sizing aids even cooking and presentation.

6. Assemble the Sushi

Arrange salmon slices atop sushi rice. Roll into maki rolls, or top nigiri.

Serve with wasabi, soy sauce, pickled ginger, or spicy mayo.

Sushi Rice Tips

Properly cooked and seasoned sushi rice is also key. Here are some quick tips:

• Rinse short-grain Japanese rice until water runs clear.

• Cook rice using an authentic Japanese method for best texture.

• Cool freshly cooked rice before using for sushi.

• Season rice in a hangiri (wooden rice tub) by folding in vinegar, sugar, and salt.

• Use a thin layer of room temperature rice under salmon slices.

• Adjust sushi rice seasoning to complement the salmon flavors.

Safe Handling Practices

When working with raw seafood, follow these food safety guidelines:

• Wash hands, prep tools, and work surfaces frequently with hot, soapy water.

• Prevent cross-contamination by keeping raw salmon separated from other ingredients.

• Work efficiently to minimize time salmon is left at room temperature.

• Refrigerate prepared sushi until ready to serve.

• Enjoy cooked or raw salmon sushi immediately for best quality and safety.

Proper handling prevents bacteria growth and foodborne illness.

Tips for Exceptional Salmon Sushi

Here are some additional tips for taking your salmon sushi to the next level:

• Sprinkle sesame seeds onto rolls for added crunch and flavor.

• Marinate salmon briefly in a mix of soy sauce, lime, ginger, and honey for bolder taste.

• Add texture with sliced avocado, cucumber, or tempura crunchies.

• Serve nigiri-style sushi with a quenelle of fresh wasabi for a punch of heat and color.

• Accompany rolls and nigiri with pickled ginger to refresh the palate between pieces.

• Impress guests by torching or blowtorched salmon nigiri tableside.

With the right techniques and care, homemade salmon sushi can rival your favorite restaurant. Armed with these tips, you’re ready to start creating your own incredible salmon sushi masterpieces. From sourcing to slicing, prepare and cook your salmon perfectly every time to enjoy this popular Japanese delicacy.