SPICY SALMON SUSHI
This spicy, citrusy salmon sushi is easy to roll by hand
- 375 grams salmon (sashimi quality) - 45 grams red onions (finely minced) - 8 grams shiokonbu - 1 1/2 tablespoons soy sauce - 1 1/2 teaspoons yuzu kosho - 1 pack kaiware daikon sprouts - 1 batch of sushi rice - 12 half sheets of nori (4" x 7.5")
Chop up the salmon into 1/4" cubes.
Add the yuzu kosho to the soy sauce and whisk together until it's smooth.
Add the salmon, red onions, shiokonbu, and soy sauce mixture and stir together to combine.
Place a half sheet of nori with the shiny side facing down and spread a golf-ball sized ball of rice on the top half as shown.
Add the daikon sprouts and spicy salmon on the rice as shown.
Pick up the nori and fold the half with the rice and filling into a cone.
Wrap the flap of nori around the back of the cone.