Cold smoking salmon for sushi

GuitarEC

Odd question, but I figured I'd put this out there - has anyone tried cold smoking salmon for the purpose of make sushi with it?  Obviously, you would want to use sushi-grade salmon for this, but I'd be interested to hear of anyone's tips or experiences trying this.

Many thanks,

Eric "GuitarEC"
Metro Atl., Ga.

Spaightlabs

You are going to make sushi with Lox?

If you are buying sushi grade salmon, use it raw man.

theyolksonyou

Spaightlabs said:

You are going to make sushi with Lox?

Scandanasian fusion. I like it!

Spaightlabs

I think I've had a few rolls with smoked salmon, jalapeño and avocado - making me hungry thinking of it.

Plutonium

Sounds interesting. I don't think I've ever had smoked fish in any sushi item.

FYI about sushi grade fish:

Although stores use the label "sushi grade fish," there are no official standards for using this label. The only regulation is that parasitic fish, such as salmon, should be frozen to kill any parasites before being consumed raw.

GuitarEC

@Plutonium - There is an asian farmer's market near my home - they have a sushi counter where you can either buy sushi pre-made, or the whole piece of fish to take home and prepare yourself.  With a single piece of salmon, some rice and wasabi for about $25 total, you can make about $100+ worth of sushi at home.

fishlessman

im thinking for sushi you might want a very mild smoke flavor and not a heavier smoked/cured type flavor. maybe you could get away with partially freezing and then over cold smoke for maybe 10 to 15 minutes with a tray of ice under it.

Plutonium

Sounds pretty good. I've frozen salmon for the recommended time duration for my deep freezer temperature and made sushi once, it was good. I'd like to learn how to make rolls some day. I never was a huge fan of the premade stuff that's sold everywhere now, it often seems like sushi bar prices for lesser quality/freshness.

The Cen-Tex Smoker

Plutonium said:

Sounds pretty good. I've frozen salmon for the recommended time duration for my deep freezer temperature and made sushi once, it was good. I'd like to learn how to make rolls some day. I never was a huge fan of the premade stuff that's sold everywhere now, it often seems like sushi bar prices for lesser quality/freshness.

It's not as hard as you think to make rolls. I'll gladly walk you through it any time you want (actually the wife will- I'm the grill guy, she's the sushi chef). We make rolls quite often.

As far as the cold smoke goes- get you an A-Maze-N Smoker for $30 and some alderwood or another mild smoke pellet and smoke indirect  with a tray of ice in there. I would start at like an hour or even 30 minutes and see how that tastes. It's probably going to take a few times to get it dialed in the way you like it but it can be done and it's not hard.

Not sure where you live but the AMS will not raise the temp of your egg much if at all- especially in a cold climate (if there are any this year).