Salmon Recipe

Rinse and soak rice

Place 2 cups short-grain rice in a fine-mesh sieve and rinse under cold running water, gently rubbing the grains with your hand, until the water runs clear (about 3–4 minutes). Transfer rinsed rice to a bowl and cover with cold water. Soak 30 minutes.

Cook rice

Drain soaked rice and place in a rice cooker or heavy saucepan with 360 ml fresh water. If using a saucepan, bring to a gentle boil over medium heat, reduce to the lowest simmer, cover tightly, and cook 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Make sushi vinegar

While the rice rests, combine 60 ml rice vinegar, 2 tbs sugar, and 1 tsp salt in a small saucepan over low heat. Stir until sugar and salt dissolve. Do not boil. Remove from heat and cool slightly.

Season rice

Transfer cooked rice to a large shallow nonreactive bowl (a wooden hangiri if available). Pour the sushi vinegar evenly over the rice. Using a rice paddle or wooden spatula, cut and fold the rice gently while fanning (or using a piece of cardboard) to cool it to near room temperature and give it a glossy finish. Cover with a damp cloth and keep at room temperature until assembly (no longer than 1 hour).

Prepare salmon

Confirm the salmon is sushi-grade and properly chilled. Pat the 300 g fillet dry with paper towels. Using a very sharp knife, slice the salmon against the grain into even pieces. For nigiri: cut 12 slices about 5–7 cm long and 0.5 cm thick. For sashimi: cut slightly thicker slices. For rolls: cut long thin strips about 1–1.5 cm wide.

Toast sesame seeds

In a small dry skillet over medium heat, toast 1 tbs white sesame seeds, stirring constantly, until fragrant and lightly golden, about 1–2 minutes. Transfer to a small bowl to cool.

Prepare condiments

Arrange soy sauce (60 ml), wasabi (1 tsp), and pickled ginger (50 g) in small dishes for serving.

Assemble nigiri (if making nigiri)

Wet your hands in the cold water cup to prevent sticking. Take about 2 tbs (roughly 20–25 g) of seasoned rice and gently form it into a compact oval (about 2 in/5 cm long). Lightly dab a small amount of wasabi on one side of a salmon slice, then press the salmon onto the rice with the wasabi side down. Repeat to make 10–12 pieces. Sprinkle toasted sesame seeds lightly on top if desired.

Assemble maki rolls (if making rolls)

Place a nori sheet shiny side down on the sushi mat. With wet hands, spread an even layer of rice over the nori, leaving a 2 cm strip at the far edge. Arrange salmon strips (about 3–4 pieces) across the rice 3 cm from the near edge. Using the mat, roll firmly to form a cylinder, sealing the edge with a little water. Slice into 6–8 pieces with a sharp wet knife. Sprinkle sesame seeds on top if desired.

Serve

Arrange nigiri, sashimi, or rolls on a platter. Serve immediately with soy sauce, wasabi, and pickled ginger on the side. Consume within a few hours of preparation for best quality.