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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: dmcclellan@alaskaseafood.org
Web: www.alaskaseafood.org

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Salmão vermelho em sushi com arroz japonês e melão cantalupo

Red Sockeye salmon sushi with Japanese rice and cantaloupe

Salmão vermelho em sushi com arroz japonês e melão cantalupo

Red Sockeye salmon sushi with Japanese rice and cantaloupe

Course Aperitif/Tapa, Main Course, Starters
Alaska Product Alaska Wild Salmon, Sockeye Salmon
Servings 4

Ingredients
  

  • 1600 g Alaskan wild red sockeye salmon
  • 600 g Japanese rice
  • 20 tablespoons rice vinegar
  • 4 tablespoon sugar
  • 4 tablespoon salt
  • ½ cantaloupe
  • soy sauce

Instructions
 

  • First, prepare the Japanese rice: wash the rice well under the tap until the water runs clear. Bring to a boil over a medium heat and then lower the heat as much as possible until done. Tip out onto a surface and spread with a wooden spoon to air and separate the grains.
  • While this is happening, mix the vinegar with the sugar and salt. When the rice becomes tepid, add this mixture to it.
  • Cut thin strips of salmon and make a square with them.
  • Spread a spoonful of rice onto the salmon strips up to 1 cm from the edge and place a strip of cantaloupe in the middle.
  • Then make into rolls and serve accompanied with soy sauce.
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