Canned Tuna Sushi isn’t the first thought for camping, picnics, or packed lunches, however it is easy to make and as there are no raw ingredients it travels well if kept cold.
Smoked Salmon Sushi
If you love the idea of making homemade sushi, but not the idea of using raw fish, this smoked salmon sushi recipe is a great compromise.
You can use pre-made commercial smoked salmon that travels quite well due to it being sealed. Alternatively, you can use a salmon that you have cured and smoked yourself.
Feel free to add thinly sliced vegetables to the sushi to add a change of color and flavor.
1 cup sushi rice
1 1/2 cups water
3 tablespoons sushi vinegar
6 sheets toasted seaweed (nori)
300g smoked salmon, sliced
pickled ginger, for serving
wasabi, for serving
Rinse the rice in plenty of cool water, then add to a saucepan with the 1 1/2 cups of water. Bring to the boil with a lid on then turn off the heat and leave for 20 minutes. Add the vinegar and stir to fluff up.
Place one of the pieces of seaweed on a sushi mat shiny side down. Place a thin layer of rice over the sheet leaving a 5cm gap at one end. At the opposite end to the gap lay the slices of salmon.
Moisten the gap of seaweed with water. Roll the sushi starting at the end with the salmon. The moistened end with no rice will seal the sushi and keep it together.
Chill the sushi to let the rice and seaweed set for about 10 minutes or until needed. Wetting a knife between each cut, slice the roll into your desired serving size (about 2cm, 1 inch is ideal).
Serve on a plate with pickled ginger and wasabi. If taking on a picnic or hike, pack the smoked salmon sushi as whole roll and slice just before eating.