Getting Started
Sushi is incredibly simple to make. Raw fish, Sushi Rice and Seaweed. But you have to follow a few basic guidelines. A general rule of thumb is to buy your fish and use it that day. You do not want it waiting in your fridge for more than a twenty-four hour period. Two days is a stretch. Request a center cut fillet of Kvarøy Arctic Salmon. If you are uncomfortable removing the skin, ask the fish and seafood monger to do it for you.
Once you are ready to make the sushi, trim away the belly meat and cut what is known as a “Block” that includes only the lean center loin of the fish. That will give you the most symmetrical pieces to cut from for sushi, sashimi and nigiri.
Sushi Pantry Staples
Creating a sushi pantry out of basic staples will make it simple to have sushi any day of the week!
Sushi rice
Rice Wine Powder or Vinegar
bamboo mat
plastic wrap
nori (seaweed sheets)
soy sauce
toasted sesame seeds
Sriracha chili sauce
wasabi
pickled ginger
Sushi Ingredients
Our favorite sushi ingredients include our sushi-grade Kvarøy Arctic Salmon as well as a variety of vegetables. But don’t let us limit your options! Have fun with your favorites!
Cucumber
Avocado
Micro Greens
Bell Pepper
Lemons
Mayonnaise mixed with Sriracha
Kvarøy Arctic Salmon
How to make Sushi Rice
“Sushi chefs know good vinegared rice is more important to top-quality sushi than even the most expensive tuna belly” says Chef Masaharu Morimoto. This sushi rice recipe should make every nigiri and roll delicious!
2 cups sushi rice, rinsed and drained
2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
DIRECTIONS
In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes. Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved. Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.)
PREP YOUR SALMON
Freeze salmon for 30 minutes before using to make sushi.
