Salmon Sous-shi



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Feeling ambitious? Our spicy sous-vide salmon sushi may require some extra prep time, but it all pays off in this meal that will impress any guest.







  • 4-4.5 oz. Salmon
  • 1/2 Cup of Japanese Mayo (Kewpie)
  • 1/4 Cup of Sriracha Hot Sauce
  • 1 tsp. of Togarashi Shichimi
  • 1 tsp. of Wasabi Paste (optional)
  • 1/2 Tbsp. of Lemon Juice
  • 1 Tbsp. Vegetable Oil
  • 2 tsp. of Masago (caplin roe) (optional)
  • Salt and Pepper, to taste


  • 6 Cups of Rice Vinegar
  • 4 Cups of Granulated Sugar
  • 1 Cup of Kosher Salt
  • 1-2x4"/3 oz. Dried Kelp (Kombu)
  • 1 Apple, halved
  • 3 Tbsp. Sake (optional)


  • 3 Cups of Short Grain Rice
  • 4 Cups of Water
  • 2 oz. Dried Kelp (optional)


  • 1-4"x7" Sheet of Nori (Dried Seaweed) per roll
  • Sesame Seeds (optional)
  • Cucumber, Finely Sliced







    1. Combine rice vinegar, sugar, sake, and salt in a large pot over low heat.
    2. Lightly rinse dried kelp, shake off excess water, and place in a large stock pot along with sugar and vinegar mixture.
    3. Stir/whisk well until sugar and salt completely dissolve, between 10-15 minutes. Be sure not to bring to a boil or the mixture will caramelize and become syrup-like.
    4. Once dissolved, allow pot/vinegar mixture to cool, 5-10 minutes.
    5. Place apple halves in the vinegar and allow to “steep” while the vinegar is lukewarm. Can “steep” a minimum of 3 hours before service.


      1. Rinse rice thoroughly until minimal or no rice sediment is present either in a large mixing bowl or tami or fine mesh and shake off excess water.
      2. Place rice and measured water in a cooking apparatus. Spread the rice evenly and flat to ensure evenly cooked rice.
      3. Lightly rinse kelp and make 2 or 3 incisions, to release more kelp flavor, and place gently on top of the rice. Close the cover and cook. If you’re using an electric cooker, cook and let rest up to 45 minutes. Do not open until then. If you’re using a stove top/range, cook over high heat until water begins to boil, then immediately turn heat down to low-simmer. Cover with lid and cook for 30 minutes. Turn off the heat and allow to rest for an additional 15 minutes before opening the lid.
      4. While the sushi rice is hot, season it with the room-temperature sushi rice vinegar. Add the vinegar a little at a time (to avoid the rice breaking apart and not sticking together) until you achieve a 1 to 3 mix ratio of vinegar to rice. Add more to reach desired taste.
      5. Mix the vinegar and rice thoroughly until rice has glossy appearance.


      1. Mix together all ingredients besides salmon, salt, and pepper in a mixing bowl. Season with salt and pepper to taste and allow to rest a minimum of 30 minutes before service.
      2. Mix 2 1/2 tablespoons of the spicy mayo mixture with the salmon. Season to taste with salt and pepper if necessary.


      1. Place 1/4 cup of seasoned rice on a sheet of nori and spread evenly. Add sesame seeds to the rice if desired.
      2. Turn over so the rice is facing down. Place sliced cucumbers and about 2 tablespoons of spicy salmon filling on the nori and spread lengthwise.
      3. Delicately, roll and press firmly using a wooden sushi roller.
      4. Cut into six even pieces and serve. Repeat for each roll.




      Serves 4




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