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Salmon Sushi & Truffle Soy Sauce
4
Servings
40
Preparation (min.)
15
Cooking (min.)
Ingredients
- 300 g of sushi rice
- 350 g of fresh salmon suitable for raw consumption
- 4 sheets of nori
- 40 ml of rice vinegar
- 20 g of sugar
- A pinch of salt
- Truffle soy sauce Plantin
- Wasabi
- Sesame seeds
- Fried onions, to taste
- Some microgreens for garnish
Salmon Sushi with Truffle Soy Sauce
Rediscover salmon sushi with a gourmet twist thanks to Plantin's truffle soy sauce. The melt-in-your-mouth salmon and the freshness of the vinegared rice combine with delicate truffle notes to create bites that are both simple, elegant, and flavorful.
Cook this recipe with Plantin products
Coming soon
![Truffle-flavoured Soy Sauce – 200 ml]( "Truffle-flavoured Soy Sauce – 200 ml")
![Truffle-flavoured Soy Sauce – 200 ml]( "Truffle-flavoured Soy Sauce – 200 ml")
Preparation
Prepare the rice
Rinse the sushi rice several times in cold water until the water runs clear. Cook it according to the package instructions, then let it rest for a few minutes.
Season the rice
Mix the rice vinegar with the sugar and salt. Gently fold this mixture into the still-warm rice, then let it cool to room temperature.
Prepare the salmon
Using a sharp knife, slice the salmon into thin, even pieces suitable for making nigiri.
Form the nigiri
Lightly wet your hands and shape small portions of rice into oval shapes. Carefully place a slice of salmon on each portion.
Make the other bites
Cut the nori sheets and use them to create a few bites filled with rice and salmon. Add some fried onions, sesame seeds, or sprouts according to your taste.
Arrange
Place the different sushi on a plate or slate. Serve with a small container of truffle soy sauce and a bit of wasabi.
Plantin Chef’s tip(s)
To fully enjoy the flavors of the truffle, serve the Plantin truffle soy sauce at room temperature rather than very cold. Lightly dip the sushi in the sauce so that it complements the salmon without overpowering its delicacy.
