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Ingredients for 30 pieces:


2 pounds wild salmon, center-cut fillet

10 sheets toasted nori

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon sugar




Remove skin, fan bones and all fat from the salmon filet.  Cut the meat lengthwise into 5 strips, 1 1/4" wide (the thinner belly portion can be doubled over to make it the same thickness as the center pieces).


Run 5 of the nori sheets briefly under running water and lay the damp sheets on the counter.  Center a salmon strip on each sheet.  Draw the sides of the sheet to the center and pinch it tightly around the salmon then roll it around the strip.  Repeat with all the salmon pieces.  Lightly wet the remaining  5 nori sheets and wrap each around a salmon roll to strengthen the exterior.


Trim ragged ends of each roll before cutting each roll into 6 equal pieces.  Blend the salt, pepper and sugar together.  Sprinkle both exposed ends of the each piece with the seasoning mixture and place in a shallow glass casserole.  Cover with plastic wrap, and refrigerate at least 1 hour or as long as a day or two.