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Ingredients
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Sushi Rice
Salmon
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear, about 2-3 minutes.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed.
- 3
Season the Rice
Once cooked, remove the rice from heat and let it sit, covered, for 10 minutes. In a small bowl, mix together the rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice using a wooden spoon or a rice paddle, being careful not to mash the grains.
- 4
Cool the Rice
Spread the seasoned rice onto a baking sheet to cool to room temperature. You can use a fan or a hand-held fan to help speed up the cooling process.
Preparing Salmon Nigiri
- 5
Slice the Salmon
Using a sharp knife, slice the fresh salmon fillet against the grain into thin pieces, about 1/4 inch thick.
- 6
Form the Rice Balls
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 1-2 tablespoons) and form it into an oval-shaped ball.
- 7
Assemble the Nigiri
Place a slice of salmon over the formed rice ball, gently pressing it down so it adheres. Repeat this process for the remaining rice and salmon.
- 8
Serve
Arrange the salmon nigiri on a serving platter. Serve with soy sauce, wasabi, and pickled ginger on the side.
