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RECIPES | Sushi. There’s something about this simple Japanese dish that people around the world love. Even when knowledge about Japanese food wasn’t particularly extensive in the West, sushi was something that most people knew about. At its heart, sushi is simply prepared vinegared rice and other ingredients (“neta”). For this sushi platter, the neta is salmon. Along with sushi, the platter also contains sashimi. That is, the salmon without the rice.
Today, salmon is one of the most common types of fish used in sushi, but it wasn’t always the case. Up until the 1970s, Japan’s seafood production was almost entirely self sufficient, and salmon wasn’t a fish that was consumed raw. A delegation from Norway visited Japan in 1974, deals were signed, and a few years later, Japan was importing salmon from Norway. It took another 15 years for the Norweigians to convince the Japanese that raw salmon was suitable for consumption, as the Japanese considered it too lean, and potentially risky due to exposure to parasites in the water. By the mid 1990s, a variety of circumstances aligned and, long story short, raw salmon consumption took off in Japan. The rest is history.
By now, you’re probably craving some salmon sushi of your own. Here’s a list of Japanese salmon and sashimi recipes for you to make at home. A bit of everything will give you a delicious, varied salmon sushi platter. They all work really well with tuna too.