Freshwater Feasts

When pondering Great Lakes seafood recipes, sushi may not be the first dish that comes to mind. But with seasoned rice, spicy mayo, and some attention to detail, sushi can be a fresh, light way to serve fish produced right here in Michigan. This recipe comes from Anthony Johnson, food systems specialist for the Keweenaw Bay Indian Community. He showcased the dish at the 2026 Mi Fresh Fish Fry in Houghton.

Mi Fresh Fish uplifts all fish produced in Michigan—whether from farmed or wild harvests—and whether destined for food, bait, stocking, fee‑fishing, or ornamental markets. The goal is to educate and bring awareness to Michiganders the many values of our local fisheries: food, fun, finance, function, and fellowship. Learn more at Mi Fresh Fish.

Superior sushi roll

Yields: 5 sushi rolls, each yielding 8 pieces

Ingredients:

Spicy mayo

• 1/2 cup mayo (preferably Japanese Kewpie mayo)
• 1 tsp sriracha sauce
• 1 tsp hot sauce (or as much as your heart desires)
• 1 tsp cayenne powder
• 1 tsp gochugaru chili powder

Sushi rice

• 2 cups Japanese short grain rice
• 4 tbsp unseasoned rice vinegar
• 1 tbsp white sugar
• 1/2 tsp kosher salt

Poached lake trout

• 1/2 lbs skinless lake trout
• 4 bay leaves
• 1 tbsp tamari (gluten-free) soy sauce

Other

• Nori (green seaweed used in making sushi)
• Tamari (gluten-free) soy dipping sauce
• Wasabi
• Mixed black and white sesame seeds
• Water

Instructions:

Sushi rice

1. Make the sushi vinegar by mixing rice vinegar, sugar, and salt together in a small saucepan. Whisk over very low heat for a few minutes until completely dissolved. Pour into a bowl to cool.
2. Wash and rinse rice in a bowl with cold water until the water runs clear.
3. Cover rice in water and let sit for 20 minutes. Strain rice from bowl.
4. Cook rice. To cook on the stovetop, bring 2 cups of water to a boil, add rice to pot, and cover with a lid that has no holes. Simmer over low heat until fully cooked. Alternatively, cook in an Instapot by combining the drained rice and 2 cups of water and cooking on high pressure for 4 minutes with an instant release. 
5. Once rice is done, immediately transfer onto a rimmed baking sheet.
6. Gradually drizzle the sushi vinegar over the rice, stirring gently with a rubber spatula in a cutting motion. Pause often to let the rice absorb the vinegar before adding more.
7. Once all vinegar is incorporated, spread rice out into a thin layer, about ¼-inch thick.
8. Cover with a damp kitchen towel and let cool for 20 minutes.

Spicy mayo

1. In a small bowl, whisk together mayo ingredients.

Poached fish

1. Boil a pot of water. Add bay leaves and tamari.
2. Cut fish into evenly sized pieces and place into boiling water for 3 minutes or until fish reaches 145 degrees. Remove fish and allow to drain and cool completely.
3. Chop poached fish into a fine mince (very small pieces), transfer to the bowl with the spicy mayo, and mix thoroughly.

Making the sushi rolls

Watch this video for a demonstration of the sushi rolling process.

1. Prep your bamboo mat by laying it flat and folding it in 3-4 layers of plastic wrap. Make sure the sticks are vertical, or perpendicular to the direction of the wrap. Keep the wrap tight and fold in the edges to make sure the entire mat is sealed. Put the green side of the bamboo mat up for a smoother shape. 
2. If using full sheets of nori, cut one in half.
3. Lay the nori, smooth side down, on the top section of the mat, about 1 inch from the top edge.
4. Dip hands into water (they should be wet but not dripping; this helps keep the rice from sticking). Grab small chunks of rice from the baking sheet and spread it onto the nori in a thin and even layer. The rice should cover the entirety of the nori. Add rice until the layer is even, wetting hands as needed.
5. Sprinkle rice with black and white sesame seeds, as desired.
6. Flip rice and nori over, so the nori is facing up.
7. Add about 4 tbsp of the fish mixture to the center of the nori, leaving ½-inch space on the left and right edges and 2 inches of space along the top and bottom edges. 
8. Roll the mat and sushi over itself, so the top exposed strip of nori tucks over the fish mixture.
9. Roll the whole thing over itself. Use the mat to compress, tighten, and shape the roll as desired. Watch the video linked above for a demonstration.
10. Cut the roll into bite-sized rounds, wiping the knife with a damp towel between cuts. Each roll should yield 8 pieces. 
11. Serve with tamari soy dipping sauce and wasabi, and enjoy!