Norway commemorates 40 years of salmon sushi in Seoul

Norwegian Ambassador to Korea Anne Kari Hansen Ovind gives the opening speech during an event to celebrate the 40th anniversary of salmon sushi’s invention, held at the ambassador's residence in Seoul, Thursday. Korea Times photo by Kim Hyun-bin

The Norwegian Seafood Council recently convened at the Norwegian ambassador's residence in Seoul to commemorate a culinary anniversary: the 40th year since the invention of salmon sushi.

The event honored a gastronomic milestone that, beginning with a bold idea in 1985, has since transformed global palates.

“It is indeed a great pleasure to welcome you to this very special celebration of Norwegian salmon sushi,” Norwegian Ambassador to Korea Anne Kari Hansen Ovind said in her opening remarks at the event Thursday.

The event highlighted the origins of salmon sushi, tracing back to “Project Japan,” a promotional campaign launched by the Norwegian government in the mid-1980s. Norwegian seafood delegates proposed using farmed Atlantic salmon from Norway as a sushi ingredient in Japan, where raw salmon was traditionally avoided due to concerns about parasites in wild Pacific salmon.

“While sushi might not be something that you think of as being a Norwegian food, fish certainly is,” Ovind said. “After all, fish has been important to the Norwegian economy and culture way back from the Stone Age.”

The idea of combining salmon with sushi was a turning point for Norwegian seafood exports, propelling the country's salmon to global popularity. Today, Norway exports salmon to 113 countries and accounts for about 53 percent of the world’s Atlantic salmon market.

Having lived in Korea since 2022, the ambassador noted the local enthusiasm for salmon dishes.

“I know how popular the salmon sushi is at restaurants here and also at the dinner table in Korean homes,” she said. “I also know how demanding the Korean consumers are — you really want the best. And that's why I'm also so proud that Norwegian exporters provide the premium quality of salmon from our clear and cold water in Norway.”

She emphasized Norway’s commitment to responsible seafood production.

“This reflects, in fact, Norway's approach to ocean management, based on science, sustainability and an ecosystem approach,” Ovind said. “The introduction of the digital health certificate in 2023 is yet another example of how Korean and Norwegian food safety authorities work together to ensure safety and sustainability for the consumers.”

The reception was attended by key industry stakeholders, including Korean importers and distributors of Norwegian salmon. The gathering served as both a cultural celebration and a platform to strengthen industry ties in one of Norway’s most important Asian markets.

“Korea is now the second-largest market for Norwegian seafood in Asia, and Korean consumers are the most enthusiastic salmon lovers in the region,” Ovind said. “I would like to thank Korean consumers and partners throughout the value chain for continued trust in Norway.”

While sushi boasts a 500-year history, salmon sushi is a relatively recent innovation. Thanks to Norway’s sustained efforts to promote the safety and freshness of its farmed Atlantic salmon, the once-unthinkable idea of raw salmon sushi eventually gained widespread acceptance — and later, worldwide acclaim.

In Korea, demand for Norwegian salmon has grown steadily since the mid-2010s, fueled by the rise of salmon buffets and salad bars. According to the Norwegian Seafood Council, salmon has since become a staple in Korean diets, especially in raw forms such as sashimi, sushi and poke. A recent survey found that 62 percent of Korean consumers prefer to consume fresh salmon in these formats.