King Salmon Belly Recipe

Rinse and cook rice

Place 2 cups sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs mostly clear (about 4–6 rinses). Drain 10–15 minutes. Transfer rinsed rice to a pot with 2.2 cups water. Cover, bring to a boil over medium-high, then reduce to low and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, combine 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp fine sea salt in a small bowl; stir until sugar dissolves. Transfer cooked rice to a large shallow wooden or plastic bowl (or a large nonreactive bowl). Gently fold the vinegar mixture into the rice using a wooden paddle or spatula with cutting-and-folding motions to avoid smashing the grains. Fan the rice as you fold to cool to slightly warm (body temperature). Do not refrigerate; keep covered with a damp cloth.

In a small bowl, combine 1 tsp karashi (or English mustard), 4 tbs Japanese mayonnaise, 1 tsp lemon juice, 0.5 tsp soy sauce, 0.25 tsp toasted sesame oil, and 0.125 tsp fine sea salt. Whisk until smooth. If the aioli is too thick for drizzling, add up to 1 tsp water, 1/4 tsp at a time, to reach a silky but pipeable consistency. Taste and adjust balance—add a little more lemon for brightness or 1/4 tsp more mustard for heat. Transfer to a squeeze bottle or piping bag for easy application.

Prepare salmon

Keep the 10 oz sashimi-grade king salmon belly chilled until ready. Using a very sharp knife, trim any connective tissue and slice the salmon belly across the grain into 10 even pieces about 2.5–3 inches long, 1 inch wide, and 1/8–1/4 inch thick. Pat each slice dry with paper towel to remove excess surface moisture; this helps the aioli adhere.

Form nigiri rice

Wet your hands lightly with water mixed with 1 tsp rice wine or mirin and oil your palms with a little neutral oil to prevent sticking. Gently take about 2 tablespoons (roughly 20–25 g) of sushi rice and form an oval rice mound: press lightly so it holds shape but is not compressed. Repeat to make 10 rice beds. Keep finished rice mounds covered with a damp cloth so they do not dry out.

Assemble nigiri

Place a small dab of wasabi (about 1/8–1/4 tsp) on one side of each rice ball (adjust to taste). Lay a slice of king salmon belly over each rice bed, pressing gently so the fish adheres. If using nori strips, wrap a 1/2-inch nori strip around the middle of the nigiri and press to seal; optional for presentation and to secure the belly. Spoon or pipe a small amount (about 1/2 tsp) of Japanese mustard aioli onto the top center of each salmon slice. Lightly sprinkle each piece with 1/10 tsp toasted sesame seeds.

Serve

Arrange the 10 king salmon belly nigiri on a platter. Serve immediately with pickled ginger and additional soy sauce on the side for dipping. Nigiri is best eaten within 20–30 minutes of assembly at cool room temperature.