Salmon sushi

No. Sushi means the vinegared rice: the salmon can be raw, cooked, smoked or lightly seared. Salmon nigiri is a slice of fish over rice, while salmon maki is rolled with rice and nori.

Cook sushi rice, season it with rice vinegar, sugar and salt, then let it cool until just warm. For nigiri, shape small mounds with damp hands and lay on thin salmon slices; for maki, spread rice on nori, add salmon and roll firmly.

Don’t assume it is. The Food Standards Agency advises that fish eaten raw should be frozen first to kill parasites, unless an exemption applies; buy salmon specifically prepared for raw eating, or use cooked salmon instead.

Keep it in the fridge at 5°C or below, and follow the use-by instructions. Sushi is best eaten fresh; don’t leave it sitting out, especially when it contains raw fish.

Soy sauce, wasabi and pickled ginger are the familiar accompaniments. Miso soup or a cucumber salad makes a light side without adding another rice dish.

Maki is rolled sushi, usually with salmon, rice and nori; nigiri is a hand-shaped mound of rice topped with salmon. Per 100 g, salmon maki has 128 kcal, while salmon nigiri sushi has 152 kcal.

Yes. Thin strips of smoked salmon work well in maki, often with cucumber or cream cheese; hot-smoked salmon gives a flakier filling. Cold-smoked salmon is not cooked, so keep it chilled and handle it as a ready-to-eat fish.