True North Seafood has joined forces with Bento Sushi to help make you a sushi expert! Follow our easy how-to video and recipe to create your very own Salmon Sushi Platter (pro tip: very fun to make with friends and family!)
Recipe Difficulty Medium
- 1 cup Bento Sushi Rice
- 1 ¼ cups water
- 1 ½ tbsp rice vinegar
- ½ tbsp sugar
- 1 Bento Bamboo Rolling Map
- 3 Bento Seaweed Sheets
- 1 package Bento Sesame Seed Mix
- 6 ounces sushi-grade salmon, cut into ½-inch strips
- 1 avocado, pitted, peeled and thinly sliced
- 1 cucumber, seeds removed, thinly sliced
- Spicy mayo
- Pickled ginger
- Making the rice:
- Wash 1 cup of rice until there is no starch coming out of it (1 cup = 3 rolls)
- Place rice into pot with water (1:2 ratio of rice to water)
- Place pot on stove and turn to highest setting, stir every minute (use a wooden spoon)
- When water starts to boil, set heat on low so it just simmers and cover pot
- After 6 minutes, check water level. If there is no more water and only large grains of rice, then it is ready. Otherwise, cover pot and check again every 2 minutes.
- When rice is ready, season with mixture of rice vinegar, sugar and salt. Alternatively, season with Bento Rice Seasoning (1 ½ TBSP). Set aside to cool to room temperature.
- Prepare to roll:
- Cover Bento Bamboo Rolling Mat with saran wrap and place Bento Seaweed Sheet on top. Leave small space at edges.
- Spread thin layer of rice over seaweed and press firmly. TIP: keep fingers wet as you spread rice.
- Let's get rolling:
- Spicy salmon roll: Assemble cucumber and salmon strips. Drizzle spicy mayo on top. And roll.
- Salmon avocado roll: Sprinkle Bento Sesame Mix onto rice. Flip seaweed + rice, assemble salmon and avocado slices directly onto seaweed side. And roll.
- Red dragon roll (salmon): Flip seaweed sheet + rice to seaweed side. Assemble sliced cucumber, avocado and salmon directly onto seaweed side. And roll.
- Gently lift the bottom of the bamboo mat up and over the sushi. Press and shape the ingredients into a tube. Roll with pressure so you get a firm roll.
- Roll until just the edge of the seaweed sheet is visible, then seal edge with a bit of cold water.
- Firm roll by pressing bamboo mat around roll until feels uniformly snug.
- Slice sushi roll in half, then slice each half into even pieces with sharp knife. TIP: Keep knife wet each time you cut into roll.
- Get creative and plate your True North Seafood Salmon Sushi Platter!