Salmon Cigaro Recipe

Cook the Rice

Rinse 1 cup of white rice under cold water until the water runs clear. In a rice cooker or saucepan, add the rinsed rice and 1.5 cups of water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat and simmer for 15-20 minutes until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.

Season the Rice

In a small saucepan, combine 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt. Heat gently until the sugar and salt dissolve. Once the rice has rested, transfer it to a bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

Slice the Salmon

Using a sharp knife, slice the Norwegian salmon into thin strips, approximately 1/2 inch thick. Make sure to slice against the grain for a tender texture.

Prepare the Nori

Lay a sheet of nigiri nori on a bamboo sushi mat or a clean surface, shiny side up.

Add Rice

Wet your hands to prevent sticking. Take a handful of the seasoned rice and spread it evenly over the nori, leaving about 1 inch of space at the top.

Place Salmon

Place several strips of the sliced salmon horizontally across the rice, ensuring they are evenly spaced.

Roll the Cigaro

Using the bamboo mat, carefully roll the nori away from you, tucking the filling tightly as you go. Continue rolling until you reach the edge of the nori. Use a little water to seal the edge.

Slice the Cigaro

Using a sharp knife, slice the rolled Cigaro into bite-sized pieces. Clean the knife with a damp cloth between cuts to ensure clean slices.

Garnish and Serve

Sprinkle sesame seeds on top of the sliced Cigaro. Serve with wasabi and soy sauce on the side for dipping.