Salmon sushi is one of the most popular sushi in Japan and elsewhere.
Salmon is an oily fish that has a mild to strong flavor along with a rich and semi-soft texture. It is very high in omega-3 and vitamin E. It contains a few essential amino acids that are beneficial to muscle repair and is considered a better alternative to meat for athletes.
Salmon is a relatively new ingredient for sushi.
Salmon is best when accompanied with salt and a dash of citrus. Wasabi is also used with salmon. There are many species of salmon, and some of the mare leaner than the king salmon, which are frequently used worldwide. In the leaner types of salmon, the harasu or the salmon belly is appreciated for the oilier texture. There is also a type of young salmon called the keiji (infant salmon) which can only be found in 10,0000 catches. They are very high in sweet oil which can only be tasted in these young salmon.
Complete Tutorial on: How to Make Sushi
Popular style for salmon sushi: Nigiri
Popular condiments for salmon sushi: Wasabi, Salt, Yuzu
Specialty: Belly (Harasu), Keiji
Category: White Fish(Shiromi)