Fatty Salmon Nigiri (2 Piezas) Recipe

Rinse the rice

Place 1/2 cup short-grain rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 3–4 rinses). Drain well.

Cook the rice

Combine the rinsed rice and 0.6 cups water in a small saucepan with a tight-fitting lid. Let stand 10 minutes to soak. Bring to a gentle boil over medium heat, then reduce to the lowest heat, cover and cook for 12–13 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season the rice

While the rice rests, warm 1 tablespoon rice vinegar, 1/2 teaspoon sugar and 1/4 teaspoon salt in a small microwave-safe bowl or on the stove just until sugar dissolves. Transfer cooked rice to a shallow bowl (hangiri or wide bowl). Gently fold the seasoned vinegar into the rice with a rice paddle or spatula using slicing motions to avoid mashing. Fan or allow to cool to near body temperature (warm but not hot).

Prepare salmon

Keep the fatty salmon chilled until ready to use. Using a very sharp knife, slice the salmon into 2 pieces about 0.25–0.3 inches (6–8 mm) thick and about 2 inches long — slightly larger than the rice mound so it drapes over. If you have 3.5 oz, cut two even slices (~1.75 oz each). Pat slices dry with paper towel.

Season the salmon (optional)

If desired, brush a tiny amount (about 1/8–1/4 tsp total) of toasted sesame oil on the top of each salmon slice for aroma. This is optional for a richer finish.

Form the rice mounds

Wet your hands with cold water (use a little of the 1/4 cup cold water to keep rice from sticking) and take about 2 tablespoons of sushi rice (compact to about 1.25–1.5 oz per mound). Gently press and shape the rice into an oblong mound roughly 2 inches long and 1 inch wide — firm enough to hold shape but not compressed solidly. Repeat for the second piece. Keep hands damp so rice doesn't stick.

Assemble nigiri

Lightly dab about 1/4 teaspoon wasabi on the underside center of each salmon slice (adjust to taste). Place a salmon slice over each rice mound, pressing gently so salmon adheres to rice. If you like, wrap a thin strip of plastic wrap around the salmon and rice and press gently to improve contact and shape, then remove the wrap.

Finish and garnish

Arrange the two nigiri on a plate. Garnish each with a tiny sprinkle of microgreens or a sliver of scallion if using. Serve with soy sauce and pickled ginger on the side. For an extra touch, brush a paper-thin line of soy sauce over the top of each slice or use a drop of soy on the plate for dipping.

Serve immediately at room temperature (rice slightly warm, salmon cold). Eat nigiri in one or two bites. Use pickled ginger between bites to cleanse the palate. Store unused salmon in the coldest part of the refrigerator and consume the same day; do not leave at room temperature for more than brief serving time.