Photo: Korea Ministry of Food and Drug Safety

Wasabi Salmon Sushi

Name: Wasabi Salmon Sushi
Cuisine: South Korea
Ingredients: 100 g salmon (100g); 150 g rice (150g); 20 g carrot (20g); shiitake mushrooms (3 sheets); 10 g mustard powder (10g); 10 g sprouts (10g); 5 g parsley (5g); 10 g vinegar (10g); 20 g sugar (20g); 0.2 g salt (0.2g)

와사비 연어초밥

Rice

RiceCourse

418kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Wasabi Salmon Sushi

Not spicyNo porkNo meat or alcoholGluten-freeContains: fish

Ingredients Tap an ingredient to check it off

Servings1

salmon연어(100g)
100 g
rice쌀(150g)
150 g
carrot당근(20g)
20 g
shiitake mushrooms표고버섯(3 sheets)
mustard powder겨자가루(10g)
10 g
sprouts새싹(10g)
10 g
parsley파슬리(5g)
5 g
vinegar식초(10g)
10 g
sugar설탕(20g)
20 g
salt소금(0.2g)
0.2 g

Nutrition per serving

418kcal

70gCarbs

18.8gProtein

6.9gFat

76mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Slice the salmon so the ends are kept pointed.
Wash the rice, soak for at least 30 minutes, cook it, and let it cool.
Boil the vinegar, sugar, a little salt, and water in equal amounts in a pot, cool to make sushi vinegar, and mix it evenly into the rice.
Coarsely mince the carrot and shiitake mushrooms, stir-fry lightly, cool, and mix well into the sushi rice.
Mix the wasabi powder with water at about 30°C (86°F) and let it ferment; shape the sushi, spread the wasabi on top, place the salmon on it, and put on a plate.
Soak the sprouts and parsley in cold water, drain, and place them next to the salmon sushi.

💡 TipAdding minced carrot and shiitake to the sushi rice adds aroma and flavor, so you can use less salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.