Salmon Nigiri
Hand-pressed sushi rice topped with fresh, silky slices of salmon. A classic Japanese preparation requiring precision and quality ingredients for perfect results.
- Total time
- 30 min
- Servings
- 2
- Calories
- 285
- Protein
- 22g
Ingredients
- 1.5 cups sushi rice
- 1.75 cups water
- 3 tablespoons rice vinegar
- 1.5 tablespoons sugar
- ½ teaspoon salt
- ½ pound fresh salmon fillet, sushi-grade
- 1 teaspoon wasabi
- 2 tablespoons soy sauce
- ¼ cup pickled ginger
Instructions
- 1
Rinse sushi rice under cold water until water runs clear, about 2 minutes.
- 2
Add rinsed rice and water to a rice cooker and cook according to manufacturer instructions, about 15-20 minutes.
- 3
While rice cooks, combine rice vinegar, sugar, and salt in a small bowl.
- 4
Transfer cooked rice to a wooden sushi bowl or large mixing bowl.
- 5
Pour vinegar mixture over hot rice and gently fold with a rice paddle until evenly combined and rice cools to room temperature, about 10 minutes.
- 6
Pat salmon dry with paper towels and remove any pin bones with tweezers.
- 7
Using a sharp knife, slice salmon against the grain into thin pieces, about 0.25 inch thick and 2 inches by 1 inch in size.
- 8
Chill salmon slices on a plate until ready to assemble.
- 9
Wet your hands with water mixed with a pinch of salt to prevent sticking.
- 10
Scoop about 1.5 tablespoons of cooled rice into your palm and gently press into an oval shape.
- 11
Dab a tiny amount of wasabi on top of the rice, then gently press a salmon slice over it, letting it mold to the rice shape.
- 12
Repeat until all rice and salmon are used, making 8-10 pieces.
- 13
Arrange nigiri on a plate and serve with soy sauce, extra wasabi, and pickled ginger on the side.
Tools you’ll need
- rice cooker
- wooden sushi bowl or large mixing bowl
- rice paddle
- sharp sushi knife or chef's knife
- tweezers for pin bones
- small mixing bowl
- cutting board
- small serving plate
- paper towels
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