Homemade Sushi with Smoked Trout
 
Prep time
Cook time
Total time
 
This homemade sushi is made with smoked trout, a fun and different twist to sushi that is easy to make at home.
Author:
Recipe type: Sushi
Cuisine: Japanese
Serves: 2 sushi rolls, or 2 light servings
Ingredients
  • ¾ cup short grained white rice (or 1 cup with the rice cooker measuring cup)
  • 15 TBS water (or 1 ¼ cups with the rice cooker measuring cup)
  • ¼ cup rice vinegar
  • 1 TBS sugar
  • ½ tsp salt
  • 2 nori seaweed sheets
  • 2 TBS cream cheese
  • 4 oz smoked trout or salmon, flaked
  • 2 inches cucumber, thinly sliced
  • Sriracha, optional
For serving:
  • Wasabi paste
  • Pickled ginger
  • Soy sauce (I use reduced sodium)
Instructions
Rice:
  1. Cook the rice in a rice cooker. Transfer to a wooden or glass bowl and cool to room temperature (about 3 hours). Do not try and cool in the refrigerator because any condensation will keep the rice from being sticky.
  2. Mix together rice vinegar, sugar and salt. Stir until the sugar and salt are dissolved as much as possible. Stir into cooled rice.
Filling the sushi:
  1. Place a bamboo rolling mat into a gallon size zip top bag or wrap in plastic wrap to keep it clean.
  2. On top of your lined bamboo mat, place a nori sheet smooth surface down and place ½ of the rice onto the rough side of the sheet. Spread the rice out over the sheet leaving a ½ inch gap on the bottom and a 1 inch gap on the top (see photos). Make sure the rice covers the side edges well or the end pieces will lack filling. I use the rice paddle from the cooker to distribute, but you can also use your hands. Keep your hands wet using a bowl of water to keep the rice from sticking to your fingers.
  3. About 1 inch up from the bottom of the rice, evenly line up your cucumber, trout, cream cheese, and sriracha if using (see photos).
Rolling the sushi:
  1. Using the bamboo mat, flip the bottom edge of the roll over the filling ingredients. Press down and squeeze the roll in a circle with your fingers on the front side and thumbs on the back side.
  2. Run a moist finger over the top (1 inch) edge of the nori sheet to help it stick to itself. Don't use too much water or the nori will fall apart.
  3. Using the bamboo mat to keep pressure on the roll, twist the sushi forward (like your rolling a sheet of paper into a tube) until the top edge of the nori meets the outside of the roll to create a seal. Press with your fingers on the front side and thumbs on the back side in a slightly upward turning motion to keep the roll in a neat circle.
  4. Repeat with remaining nori sheet, rice and filling ingredients.
  5. Let completed rolls rest for 10 minutes before cutting.
Cutting the sushi:
  1. Cut each roll into 8 pieces. I like to cut them in half, cut the halves in half, and cut the quarters in half.
  2. Use a very sharp knife and try to make each cut in one smooth motion. Use a wet cloth to wipe the knife blade between each cut; the rice will make the knife sticky, which will make it difficult to make smooth cuts if you don’t wipe the blade.
Serve:
  1. Serve the sushi immediately with soy sauce, wasabi paste and pickled ginger.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/homemade-sushi-with-smoked-trout/