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

Salmon uramaki (inside-out sushi rolls)

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.

Illustration of an aeroplane transporting salmon from Norway to Japan


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


Sushi is now the most popular take-away food in Norway


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.



Cut from the top loin of a Fjord Trout fillet, sashimi is an extremely easy way to enjoy the healthy benefits of trout.



Maki is the most basic form of a sushi roll. It's a roll of raw Fjord Trout, with rice, wrapped in nori (seaweed).



Easier to make than maki, Nigiri is sushi made with vinegared sushi rice (shari), and a slice of Fjord Trout.

How to make sashimi

Plate of sashimi and bowl of sauce

Slice up delicious flavour in every piece of Norwegian salmon sashimi, cut from the premium top loin section of the whole fillet.

Salmon side cut in fillets

Step 1:

Select the Top Loin section from the whole fillet.

Cutting fillet

Step 2:

Cut in half, crosswise.

Cutting fillet

Step 3:

Place knife at a 45-degree angle and slice.

Cut slices of sashimi

Step 4:

Repeat cutting along the grain every quarter-inch.

Plated sashimi with bowl of sauce

Step 5:

Your sashimi is ready to eat and enjoy!