Sushi
Discover the original salmon sushi straight from Norway
1985 – The story of salmon sushi begins
Delicious raw salmon is now a part of global sushi culture, but it wasn't always that way. Watch our short film and find out how salmon won over the Japanese masters and then the world…
Sushi fresh salmon
A Norwegian invention
Norwegians had been visiting Japan since the 1970s to talk about trading mackerel, herring and salmon, but it wasn’t until a visit in 1985 that we started to make serious ground.
A seafood delegation led by Fisheries Minister Thor Listau took close to 20 people representing Norwegian seafood exporters, government and organisations on a business visit to Japan. It was the start of what was to be called ‘Project Japan’.
At that time salmon was used for grilling and kirimi, a lightly salted and dried fish dish, not eaten raw. Like a lot of what we do, Project Japan demanded that we planned long term.
It was a 15-year effort before we started to see demand for raw consumption really start to pick up, and by 1995 we had increased our salmon exports to Japan by 250%.
Salmon from Norway is perfect for sushi and sashimi because of its taste, freshness, texture and colour. All combine to make it delicious when eaten raw. Plus our safe, farmed salmon is delivered fresh to the fish markets of Japan.
Project Japan introduced salmon as a perfect fish for raw consumption to a new market and is now the preferred sushi topping amongst the youngest Japanese consumers. It also opened doors for the salmon sushi markets in China, Hong Kong and Singapore.
Sushi is a dish best served fresh
Speed is of the essence with sushi fish. Salmon from Norway can be delivered to Japan in just 36 hours, ensuring that it’s not only safe to eat raw, but delicious too. Whether it’s stealing the show as sashimi or adding a splash of colour to sushi rice, our salmon retains its famously fresh taste and firm texture.
Raw numbers that tell a story
250 %
Growth in salmon exports to Japan between 1980 and 1994
1
Sushi is now the most popular take-away food in Norway
NOK 1.6 BILLION
Value of Norwegian salmon exports to Japan in 2014
How it's enjoyed
Lovers of sushi know that there are different ways to enjoy raw salmon. Here are a few favourites.
Sashimi
Cut from the top loin of a Fjord Trout fillet, sashimi is an extremely easy way to enjoy the healthy benefits of trout.
Maki
Maki is the most basic form of a sushi roll. It's a roll of raw Fjord Trout, with rice, wrapped in nori (seaweed).
Nigiri
Easier to make than maki, Nigiri is sushi made with vinegared sushi rice (shari), and a slice of Fjord Trout.
How to make sashimi
Slice up delicious flavour in every piece of Norwegian salmon sashimi, cut from the premium top loin section of the whole fillet.
Step 1:
Select the Top Loin section from the whole fillet.
Step 2:
Cut in half, crosswise.
Step 3:
Place knife at a 45-degree angle and slice.
Step 4:
Repeat cutting along the grain every quarter-inch.
Step 5:
Your sashimi is ready to eat and enjoy!
How to make maki sushi
Maki sushi is rice, raw fish rolled in nori seaweed. It is common to use a variety of other ingredients together with the rice and the fish.
Step 1 - Prepare Rice:
Mix sugar, salt and rice vinegar in a small pan, and gently bring to a boil while stirring. The rice marinade is ready when the sugar and salt has dissolved. Cool the marinade before use.
Rinse the rice in cold water 3-4 times and strain off the excess water. Add rice and water to a casserole, cover with a lid and let cook on low heat for 15 minutes. Remove the casserole from the heat and leave the rice for 10 minutes with the lid on. Transfer the rice into a wide dish and gently fold in some of the marinade. Make sure the rice doesn’t get too moist, so add a little at a time. Set the rice to cool in room temperature, and then cover with a damp kitchen towel to prevent the rice from becoming dry.
Step 2 - Prepare roll:
Place strips of salmon and fresh cucumber or mango on the rice. You can vary the type of fish, fruit and vegetable. Think of the colours when you make your choices.
Step 3 - Rolling:
Use the mat to roll the maki almost all the way. Spread a little water on the upper edge and roll over.
Step 4 - Cutting:
Cut each roll in two, then in two and two until you have 8 pieces.
HOW TO MAKE NIGIRI
Slice up delicious flavour in every piece of Norwegian salmon sashimi, cut from the premium top loin section of the whole fillet.
Step 1 - Prepare Rice:
Rinse rice in cold water.
Repeat several times.
Leace the rice to drain in a sieve. Next, place drained rice in a pan and boil for 3-4 minutes with the lid on. Take the rice off the hob and reduce the heat.
Return rice to hob and leave it to stand over gentle heat for 15 minutes. Remove pan from the heat and let rice stand with the lid on for another 15 minutes. Transfer rice to a bowl.
Next, mix vinegar, salt and sugar together - stirring until totally dissolved. Pour the mixture over the rice, completely folding it in. Cool before using rice as it must be at room temperature when making sushi rolls. Use about a tablespoon of rice per rool.
Step 2 - Shape Rice:
Roll rice into an oval ball with our hands.
Place a little wasabi on a slice of salmon.
Step 3 - Assemble:
Place the ball of rice on top of the slice of salmon. Flip it so salmon faces up.
Step 4 - Shape Sushi:
Shape is by pressing along the sides and on the top. Sushi chefs devote a lot of time and attention to shaping each and every piece of sushi they make.
Step 5 - Serve:
Presentation is an important factor of a finished sushi platter. Be sure to serve sushi with wasabi, pickled ginger and soy sauce.
Learn more about Norway
There is a wealth of knowledge and advice for you here at the Salmon Academy. Below are some suggestions for where to head next and learn more about our fish.
