Upstream Roll @ Sushi Recipe

Upstream Roll @ Sushi Recipe

Word from the author:

"Just like the salmon's journey up river stream and waterfalls, the following recipe is a bit tricky and not straightforward at first. However the result is worth the effort indeed."

(4.6 / 5)
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4 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4 rolles

Set it up

In front of you there should now be some cucumber sticks, and a nice slice of salmon. Outside of the frame, some ready to use sushi rice. That is all you will need to make this roll.

upstream-sushi-roll-salmon

 

Nori time

Now take a piece of Nori seaweed, and cut it down to the same dimensions as the salmon slice.

sushi-nori

Your salmon slices should be about the same size so it makes sense to cut the nori into equal size pieces in the first place to save time. Make sure you keep the remaining nori in a dry place for later use.

Line-up

Line up your roll fillings in the middle of the roll. Use some rice, that will help even out the center of the roll later, but don’t over stuff it with ingredients. Make sure you will be able to close the nori around it. In this case, less is much better than too much.

upstream-sushi-ready-to-roll

Mat-less rolling

No need for a sushi rolling mat here. With your bare hands, close the salmon tightly around the nori. Make sure when you close it around, that the fish on one side touches the nori on the other side. That helps the roll stay together.

upstream-sushi-rolled

 

Divide and rule

Use a long, sharp and wet knife to cut the roll to equal pieces. For the best result, cut it down the middle first, and then each half into 2-3 equal pieces. If the roll breaks apart when you cut, try a sharper knife.

cutting-upstream-sushi-roll

One useful trick is to wrap the roll with saran tape and cut through it. That helps holding things together while cutting.

All done

Plating the roll you can add wasabi and pickled ginger to the plate. Nice toppings to this roll could be black sesame and Ikura (salmon roe). Some dipping soy sauce will definitely be required.

upstream-sushi-roll-bottom

Closing thoughts

If you liked this recipe, check out more recipes below and leave comment. And share. And be happy.

 

Ingredients

  • Salmon
  • Nori
  • Sushi rice
  • Avocado
  • Cucumber

Instructions

No Steps Found !

  • Servings : 4
  • Ready in : 45 Minutes

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  • 7 People Rated This Recipe

  • Average Rating

  • (4.6 / 5)

4 Responses to Upstream Roll @ Sushi Recipe

  1. Prepare the rice as close as possible to making your sushi. It is not meant to be kept in the fridge.
    Don’t use any other vinegar but rice vinegar. It won’t taste as good.
    The working temperature for the rice is room temperature, while some prefer ‘body temperature’.
    If you are making sushi rice for the first time, use only half the vinegar mixture. Mix. Taste. And decide if you want to add the rest.
    Soak the rice in water for at least 20 minutes before cooking. That helps soften the rice grain kernel.
    Use our calculator to decide exactly how much rice to make. It’s a shame make more than you really needed.
    The average dinner would enjoy having 2 rolls in one sitting. Sometimes more. Absolutely no judgment.
    Don’t forget to get creative. This is your sushi. Own it!
    The vinegar mixture is only added after the rice has cooked.
    Prepare the rice as close as possible to making your sushi. It is not meant to be kept in the fridge.
    Don’t use any other vinegar but rice vinegar. It won’t taste as good.
    The working temperature for the rice is room temperature, while some prefer ‘body temperature’.
    If you are making sushi rice for the first time, use only half the vinegar mixture. Mix. Taste. And decide if you want to add the rest.
    Soak the rice in water for at least 20 minutes before cooking. That helps soften the rice grain kernel.
    Use our calculator to decide exactly how much rice to make. It’s a shame make more than you really needed.
    The average dinner would enjoy having 2 rolls in one sitting. Sometimes more. Absolutely no judgment.
    Don’t forget to get creative. This is your sushi. Own it!
    The vinegar mixture is only added after the rice has cooked.
  2. Lola March 12, 2023 at 9:44 pm

    I have tried this recipe several times and it never disappoints. It’s a hit with my friends and family every time I make it. I highly recommend this recipe to anyone looking to impress their guests or simply enjoy a delicious sushi roll at home. Thank you for sharing such a wonderful recipe!

    Reply
  3. RICHARD September 5, 2016 at 2:56 am

    The picture of the salmon is obviously “farmed raised franken fish”. Wild salmon do not have the stripes of fat, yuk!

    Reply
  4. Nadia J Skidanov August 30, 2016 at 2:47 am

    Is the salmon raw salmon?

    Reply
  5. Zoom July 11, 2016 at 10:42 am

    This looks great! I’ve taken a few sushi making classes (including one in Japan!) and feel like I could tackle this now 🙂 When I get home from Asia, this is top of my list!! I LOVE SUSHI!

    Reply

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