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: [email protected]

Follow us on Social Networks

Sushi De Salmao Selvagem Do Alasca

Wild Alaska Salmon Sushi

Sushi De Salmao Selvagem Do Alasca

Wild Alaska Salmon Sushi

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


  • 4 x 213 g can red or pink wild Alaska salmon
  • 20 sheets nori edible seaweed sheets
  • 200 g 2 oz sushi rice
  • 8 tablespoons rice wine vinegar
  • ½ teaspoon caster sugar
  • ½ teaspoon salt
  • 4 small red and yellow pepper cut into fine strips
  • ½ cucumber cut into fine strips
  • pickled ginger wasabi paste and Japanese soy sauce, to serve


  • Drain the salmon. Remove skin and bones, if desired and break into large chunks. Set aside
  • Put the sushi rice on to cook, according to pack instructions. After it has simmered for 10 minutes, turn off the heat and let it stand for 10 – 15 minutes with the lid on. Transfer to a bowl and stir in the rice wine vinegar, sugar and salt
  • Cut each nori sheet into four equal squares. Heap a little rice onto the centre of each square, then arrange a few strips of pepper and cucumber on top. Roll up from one corner to form cone shapes. Top with flakes of Alaska salmon, then serve with little bowls of pickled ginger, wasabi paste and Japanese soy sauce
No Comments

Sorry, the comment form is closed at this time.