codyadams
Well-known member
Tonight, I made a recent family favorite, home made sushi from salmon we catch here in Wyoming, believe it or not, kokanee salmon. There is a great fishery near us that contains some stud koke's, and the family was getting tired of crispy skin salmon and baked salmon, so I figured I would make some sushi.
First, it started off with a great day, getting a boat full of limits, several weeks ago....
Then, I fileted the fish, and used tweezers to pluck out the Y bones, to get beautiful clean filets, leaving the skin on....
Next, to ensure any parasites and bacteria were cleared out (though this is a very clean lake), they went in the deep freeze for a minimum of 2 weeks, but these went for about 5 weeks.
Then, they go into the fridge a few days before we plan on making them, to slowly thaw out. Once thawed, filet them off the skin, then slice them into strips, and put them in a bowl mixed with salt, pepper, dill, and avocado oil, over night.
Next, I used a "sushi cannon", and loaded in some white rice, cream cheese, avocado, and a healthy amount of salmon. Put my sheet of seaweed on the bamboo roller, put the compressed roll of rice, sushi, avocado and cream cheese onto the seaweed roll and roll it up, then slice it. Rinse and repeat, making a couple sashimi rolls on the side, drizzle it all with eel sauce, yum yum sauce, and garlic/onion crisps, and BOOM! Family sushi dinner!! Add some wasabi and soy sauce on the side as desired......
First, it started off with a great day, getting a boat full of limits, several weeks ago....
Then, I fileted the fish, and used tweezers to pluck out the Y bones, to get beautiful clean filets, leaving the skin on....
Next, to ensure any parasites and bacteria were cleared out (though this is a very clean lake), they went in the deep freeze for a minimum of 2 weeks, but these went for about 5 weeks.
Then, they go into the fridge a few days before we plan on making them, to slowly thaw out. Once thawed, filet them off the skin, then slice them into strips, and put them in a bowl mixed with salt, pepper, dill, and avocado oil, over night.
Next, I used a "sushi cannon", and loaded in some white rice, cream cheese, avocado, and a healthy amount of salmon. Put my sheet of seaweed on the bamboo roller, put the compressed roll of rice, sushi, avocado and cream cheese onto the seaweed roll and roll it up, then slice it. Rinse and repeat, making a couple sashimi rolls on the side, drizzle it all with eel sauce, yum yum sauce, and garlic/onion crisps, and BOOM! Family sushi dinner!! Add some wasabi and soy sauce on the side as desired......
