Salmon Recipe

Rinse and soak rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling the rice with your hand, until the rinse water runs clear (about 2–3 minutes). Transfer rinsed rice to a bowl, cover with cold water and let soak 20–30 minutes, then drain.

Cook rice

Combine the drained rice and 2 1/4 cups water in a medium saucepan with a tight-fitting lid. Let stand 10 minutes. Bring to a boil over medium-high heat, then reduce to low, cover and simmer for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 4 tablespoons rice vinegar, 2 tablespoons sugar and 1 teaspoon salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer cooked rice to a large shallow bowl or a wooden sushi-oke if available. Gently fold the warm vinegar mixture into the rice with a wooden spatula using a cutting/fanning motion to cool the rice quickly and create a glossy finish. Fan the rice or let it come to room temperature — do not refrigerate. Rice should be slightly warm to room temperature before shaping.

Prepare salmon

Using a very sharp knife, trim any remaining connective tissue from the sushi-grade salmon fillet. Slice the salmon across the grain into 10 even slices about 1/4-inch thick and 2–3 inches long (sized to cover a nigiri mound). Keep fish chilled until assembly.

Optional torch or marinade

If you want aburi-style (slightly seared) salmon, arrange slices on a plate and lightly brush with a tiny amount of soy or neutral oil, then briefly pass under a kitchen blowtorch until the surface is slightly charred (optional). Alternatively, brush each slice with a drop of soy for flavor before assembly.

Shape nigiri rice

Wet your hands lightly with water (optionally dip a fingertip in a little rice vinegar to prevent sticking). Take about 2 tablespoons (approximately 20–25 g) of seasoned sushi rice and shape it into an oblong mound by cupping the rice in one hand and pressing gently with the other. The rice should be firm enough to hold shape but not compressed solid — apply gentle, consistent pressure.

Add wasabi and salmon

Smear a small dab (about 1/8 to 1/4 tsp) of wasabi on one side of a salmon slice. Place the salmon, wasabi side down, over the rice mound. Press gently along the top with your fingers to adhere fish to rice and to shape a neat nigiri. Repeat to make 8–10 pieces.

Garnish and serve

Optionally sprinkle a few toasted sesame seeds or thinly sliced green onion on the salmon. Serve the salmon nigiri immediately with soy sauce and pickled ginger on the side. If using a torch, serve right away while slightly warm.