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Sushi has become a beloved staple around the world, known for its delicate flavors, artful presentation, and cultural significance. Originating from Japan, sushi is not just a dish; it embodies a rich history and a culinary tradition that spans centuries. From the classic nigiri to the vibrant maki rolls, sushi offers a variety of options that cater to different palates. Among these, baked salmon sushi rolls have gained popularity for their unique taste and the convenience they offer to home cooks.

Baked Salmon Sushi

Explore the delightful world of homemade sushi with our baked salmon sushi rolls recipe! Perfect for beginners and sushi lovers alike, these rolls feature rich, flaky salmon, fresh vegetables, and seasoned sushi rice, all wrapped in nori. Customize flavors to your liking and enjoy the fun of sushi-making at home. Dive into our step-by-step guide and elevate your culinary skills! #BakedSalmonSushi #SushiMaking #HomemadeSushi #SushiRecipe #CulinaryArt #HealthyEating
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Ingredients
  

2 cups sushi rice

2 1/2 cups water

1/4 cup rice vinegar

2 tablespoons sugar

1 teaspoon salt

1 lb salmon fillet, skin removed

1 tablespoon soy sauce

1 teaspoon sesame oil

4 sheets nori (seaweed)

1 avocado, thinly sliced

1 cucumber, julienned

1 tablespoon wasabi (optional)

Pickled ginger (for serving)

Sesame seeds (for garnish)

Instructions
 

Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. In a rice cooker or a pot, combine the rinsed rice and water. Cook according to your rice cooker instructions or bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes. Remove from heat and let sit for 10 minutes.

    Season the Rice: In a small saucepan, gently heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Once the rice is finished cooking, transfer it to a large bowl. Pour the vinegar mixture over the rice and gently fold it in with a wooden spoon. Allow it to cool to room temperature.

      Bake the Salmon: Preheat your oven to 375°F (190°C). Place the salmon fillet on a lined baking sheet. Brush it with soy sauce and sesame oil. Bake for 15-20 minutes until cooked through and flaky. Once done, let it cool slightly, then flake the salmon into large pieces.

        Assemble the Rolls: Lay a sheet of nori shiny side down on a bamboo sushi mat. Wet your hands with water and take a handful of sushi rice, spreading it evenly across the nori, leaving about 1 inch at the top.

          Add Fillings: In the center of the rice, arrange a line of flaked salmon, avocado slices, and julienned cucumber. If using wasabi, you can spread a small amount on top.

            Roll It Up: Carefully lift the edge of the sushi mat closest to you and start rolling the sushi away from you, pressing gently but firmly to keep the roll tight. Continue rolling until the nori edge seals against the rice. Use a sharp knife to slice the roll into bite-sized pieces.

              Garnish and Serve: Sprinkle sesame seeds on top of each sushi piece. Arrange on a serving platter with pickled ginger and extra wasabi on the side.

                Prep Time: 30 mins | Total Time: 1 hr | Servings: 4