I have 50lbs of sockeye salmon, need to learn to make sushi rice, anyone have any tips or tricks? I have a rice cooker

18 comments

1. Gotta cut that poop off the filets

2. Use river-caught fish at your own risk! Salmon was not used for sushi until modern farming techniques allowed for parasite free Salmon. Usually farmed salmon and ocean-caught fish are OK. Using only flash-frozen fish is the best way to ensure food safety when preparing raw fish, and flash-freezing techniques preserve the quality of the texture.

   Talk to your local fishmonger or the guy at the fish counter of your supermarket if you want to know what, if anything, has been properly frozen.

   As far as sushi rice goes, assuming you are in the United States, try to find some Calrose rice, this is the closest to Japanese short grain glutinous rice that is widely available to consumers in North America. Past that, buy some rice vinegar, bring it almost to a simmer, and dissolve salt and sugar to taste.

   After your rice in finished cooking, mix some of the seasoned rice vinegar in. Try to fold the rice more so than mixing it, the idea is to avoid breaking up the individual grains. How much rice vinegar you use is up to personal taste.

   Sushi rice is best served slightly above room temperature for most toppings. Do not put your sushi rice in the fridge to cool it down, this will dry out the rice. It is best to let it cool while covered to retain moisture.

   When forming your sushi, its best to use a gentle touch, in order to avoid mashing together the rice grains. What you want are distinctly visible individual grains in your final product. This is to help the piece fall apart easily in your mouth.

   For the same reason, try to cut the fish against the grain of the muscle fibers as best as possible. If for some reason this is difficult, you can also finely score the cut to achieve the same desired results.

3. Always rinse your rice 5 times before cooking. You want to remove as much starch as possible. Nikko Nikko is a great calrose brand.

4. If you live around Seattle I could help

5. Why is this NSFW?

6. [Here’s my recipe for sushi rice.](https://craftycookbook.com/simple-sushi-rice/) You can prepare the rice in a rice cooker rather than on the stovetop and it should be good either way!

   Let me know you have any questions, happy to help!

7. That’s how you get parasites. Freeze that fish first.

8. watch out for parasites

9. Use a little rice vinegar for the sushi rice

10. Oh my Lordy, put that away! 😫🥵🤤

11. Use short grain extra fancy rice
    Wash and rinse at least 3 times. Depending on your rice cooker. You can purchase any brand. I use tiger brand. But your water level should usually be equal parts with rice to water ratio. So 3 cups of rice will use 3 cups of water.

    As for the rice vinegar recipe. I do like 6 cups of rice vinegar 2 and a half cups of sugar and a half cup of salt (kosher salt preferably). Then if you have access to it use dry kelp. Cook the rice vinegar to a boil then just pour the vinegar into a mixing bowl with the salt and sugar in it already. Stir until sugar and salt dissolves. Then throw a 4 by 6 inch of kelp in it. Let it cool down for about 30 min to an hour.

    As for the kelp I would normally roast it over a flame until it softens up. But not burnt. That’s just to help the aroma and flavor come out quicker when you throw it in the vinegar.

    I would let my rice cook and sit in the rice cooker for about 45 mins to an hour before adding the rice vinegar to it. It just ensure the rice is thoroughly cooked. Then put my rice in a pan and pour the vinegar into it. Then I would mix it by spreading out the rice over and over to make sure it’s evenly mixed in. This also helps breaks up the clumps that the rice produce coming out the cooker. Also to break down nicely when your eating it. You’ll be able to taste each individual grains of rice separately. After that let it cool for 30 mind or so then you’re ready to make your nigri or sushi rolls. Hope this helps. Good luck.

    Side note: you can adjust your sugar and salt level as you like. I own a sushi restaurant and this is my personal recipe. I’m more of a fusion style sushi chef. It gives rice a little extra flavor instead of tasting like every other sushi restaurant.

12. I’d post this in r/smoking and smoke a good chunk of that haul. Smoked salmon is amazing (especially sockeye)

13. Flash freeze like – 30 to -35 for a week or more will do it. Or you can smoke cured the salmon naturally like beef jerky. Me personally, I would seal them up and freeze them. Also, I would cook some of them now. Do a simple teriyaki sauce with lite soy, fish sauce, rice wine vinegar, sugar, Mirin, fresh lemon zest and squeezed, thin slices of ginger, minced garlic, a sprig of thyme and a teaspoon of Sambal Oelek. Make this about two days out from cooking. Let the fish come up to room temp. Then when ready dry the salmon, salt and pepper it. Let sit for a minute or two. Slice marks across the back of the fish at an angle salt and pepper.

    Then I put two tablespoons of peanut oil down in a big cast iron skillet stir around. When piping hot place skin side down and don’t touch it . Watch the heat and lower or remove for a few seconds still cooking on residual heat. The fish will raise up get a thin spatula under it. Then I cut big slices of lemon like six pieces place on top of salmon and flip with skin intact add some lemon juice across the back slowly let it soak in.

    When ready or seeing white edges flip remove lemons lowering the heat. Strain the teriyaki sauce. Make a slurry add to the teriyaki sauce. Then slowly pour the sauce tiling the pan and basting until thick, remove immediately let cool on top of steaming day old white sushi rice. Add some garnish like cilantro or dill, lemon wedges on the side and serve with a homemade tarter sauce. $15.00 plus tax 💥😝order 🆙

14. Do not eat that raw. You need to freeze it for a week before you came at it raw

15. I’ve never made sushi but I make sticky Rice regularly (just started doing it) buy glutenous rice and rinse it til the water is almost totally clear. I usually rinse and drain about 7 times. 2 and a half cups of water for every 2 cups of rice and throw it in the cooker. Comes out perfect every time

16. Is this… is this a UHF reference?

17. I’ve done it a little but I’m not very good yet. You’ll need sugar and vinegar to put in the rice after it’s done. Also keep a bowl of water nearby to keep your hands damp when you shape the pieces. Clean off any sticky stuff from your hands after make a piece, otherwise the rice will only stick to your hands and you will have a bad time

18. Careful with non farm salmon. Lots of parasites. Needs deep freezing before use