How many sushi rolls will you get from 1 salmon by VANZAI

raw fish

🥗Healthier: cooked shrimp

💰Cheaper: canned tuna

Canned tuna is more affordable and has a longer shelf life.

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

White rice is less expensive and easy to find.

nori sheets

🥗Healthier: lettuce wraps

💰Cheaper: cabbage leaves

Cabbage leaves are a budget-friendly substitute.

fish roe

🥗Healthier: chopped olives

💰Cheaper: mashed avocado

Mashed avocado provides a creamy texture at a lower cost.

Cut off the head of the salmon.

Cut through the ribs, pressing the knife against the spine, all the way to the tail.

Carefully cut off the ridge from the second half of the fish.

Remove the ribs from the first half of the fish, losing as little meat as possible.

Cut off the belly fat for better control.

Remove the fat layer on the back of the salmon.

Clean up the remains of the spine to avoid getting caught in the rolls.

Use pliers to remove the last bones from the fish.

Cut the salmon into eight identical wide pieces.

Wrap each piece of salmon in plastic wrap and stack them.

Place the wrapped salmon in the freezer.

Remove the skin from the leftover salmon and cut it into strips for the rolls.

Use a tablespoon to remove leftover meat from the spine.

Rinse 6 kg of round grain rice under cold water until the water runs clear, about four times.

Pour 6.6 L of water into the rinsed rice and cook in a large saucepan.

Cook the rice under a lid at maximum heat until boiling, then reduce heat to 5 and set a timer for 15 minutes.

After 15 minutes, turn off the stove, cover with a towel, and let it steam.

Mix 660 mL of vinegar, 540 g of sugar, and 72 g of salt until dissolved to make the dressing.

Pour the dressing into the steamed rice and mix well.

Transfer the rice to a basin for convenience.

Prepare 6.9 kg of cream cheese by placing it into cooking bags.

Cut 1 kg of cucumbers into slices and then into strips.

Take the frozen salmon out of the wrap and remove the skin and dark fat.

Cut the salmon into pieces for the Philadelphia roll.

Prepare a workspace by gluing down a special film onto the table.

Put on gloves before making the rolls.

Take half a sheet of nori and place it onto the bamboo mat.

Spread rice onto the nori, leaving a 1 cm border at the top.

Squeeze out two strips of cream cheese on the rice.

Add cucumber strips and wrap the roll tightly using the mat.

Place slices of salmon on top of the roll and press down with the mat.

Wrap the roll in plastic wrap and continue making more rolls until all salmon is used.

Slice each roll into eight pieces, moistening the knife in water between cuts.

Pack the sliced rolls into containers, placing three rolls in each container.

Prepare wasabi by mixing wasabi powder with water until thick and placing it in a cooking bag.

Prepare containers for soy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens