Whoa, whoa, whoa. Hold up here? You can put canned fish into sushi? You mean, I can enjoy sushi without the mess and fuss? Yes. Will it taste great? Sure.
This is a great recipe to whip up when you don’t have time to watch the cooking temperatures or when you can’t be bothered to stir the potion clockwise three times before adding the lace wings- whoa, sorry. That’s a whole ‘nother game.
What I’m trying to say is… this is perfect after-work no-hassle dinner.
You interested? Of course you are, you busy-bee. Let’s get cracking.
First, you’re going to have to find some short or medium grain white rice. Don’t succumb to the ‘sushi rice’ gimmick- it’s the same thing. Just find whatever is the cheapest.
If you have a rice cooker, go ahead and cook the sticky rice in that.
If you don’t have a rice cooker, this is what you gotta do.
- 2 1/4 cups short or medium grain rice
- 3 cups of water
- wash the rice. You know you’re done when you fill the bowl up with water and you can still see the rice underneath.
- Place the rice in a saucepan and fill with water, let it stand for 30 minutes.
- Cover and bring to boil over high heat, reduce to low and lit simmer for 15 minutes. Remove and allow it to cool for ~5 min.
Get all that? Good. It’s easy. No worries.
While the rice is resting, cooking and cooling, prepare the salmon (or tuna) and the other fillings.
Spicy Salmon Filling
- 1 can (140 g; 5 oz) salmon; liquid drained
- 2 tablespoons mayonnaise (you don’t want it to be too runny, but add more if you like)
- 3 tablespoons red pepper/chili paste (more/less depending on taste preference)
- ~1 teaspoon chili oil (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon sesame oil
- onions, diced (optional)
- Mix all the ingredients together
- Taste and adjust as necessary for heat
Check on your rice, how’s it doing? Good?
Alright, time to prepare the amazing sushi rice vinegar / sugar mix of magic.
Rice Vinegar / Sugar Mix of Magic
- 1/4 cup rice vinegar
- 1/4 cup white sugar
- 1 1/4 teaspoon salt
- Mix everything together until sugar is dissolved.
- Don’t add it to the rice yet!!!
I take it your rice isn’t done yet? Time to raid your fridge for the rest of the ingredients!
I chose to add carrots, green onions, and pickles to my sushi. I’m sure some sesame seeds sprinkled in there would add a great crunch, too. Look in your own fridge for anything you need to use up before it expires, or something that would taste good. Perhaps make an omelet?
Finally, the rice is done! Time to put everything together.
Spicy (Canned) Salmon Roll
- Sushi Rice
- Rice Vinegar / Sugar Mix of Magic
- Spicy Salmon Filling
- Other filling
- nori sheets
- bowl with some water
- Mix the rice vinegar/sugar mix with the sushi rice when it’s done.
- Take out a rice paddle or spoon with water, and scoop some rice onto the rough side of the nori sheet.
- Spread out the rice until it’s a layer of rice thick. Leave about 2 cm of the upper region uncovered. Put some water on this uncovered nori part to act as glue.
- Place your filling at the bottom edge.
- Roll up from the bottom edge, squeezing as you go.
- Repeat until you use everything up
- Cut the roll into sushi-sized pieces, arrange, eat and be merry!
What is your favorite sushi recipe and/or combination? I would love to hear it!