Salmon Nigiri Recipe

Rinse rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swishing with your hand, until the water runs almost clear (about 3–5 minutes). Drain well.

Soak and cook

Transfer rinsed rice to a medium saucepan or rice cooker. Add 1.65 cups water. If using a saucepan, let rice soak 20–30 minutes, then bring to a gentle boil over medium heat, reduce to lowest heat, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes.

Season rice

While rice cooks, combine 3 tbs rice vinegar, 1 tbs granulated sugar and 1/2 tsp fine sea salt in a small bowl; stir until sugar and salt dissolve (warm slightly if needed). Transfer cooked rice to a large shallow bowl or Hangiri if available. Gently fold the vinegar mixture into the rice using a wooden spatula with cutting and folding motions to avoid smashing grains. Fan or allow to cool to just above room temperature (~20–25°C / 68–77°F). Do not refrigerate.

Prepare salmon

Ensure salmon is sushi-grade and very fresh. Pat the 8 oz fillet dry with paper towels. Using a very sharp knife (preferably a long sashimi knife), slice salmon against the grain into 8–10 thin slices about 1/8–1/4 inch (3–6 mm) thick and roughly 2–2.5 inches (5–6 cm) long and 1 inch (2.5 cm) wide. Keep slices chilled on a plate over ice or refrigerated until ready to use.

Portion wasabi

Divide the 1 tsp wasabi into 8 small pea-sized amounts (a small smear per nigiri). If you prefer less heat, mix a little wasabi into soy sauce instead for dipping.

Optional garnish

If using toasted white sesame seeds, lightly sprinkle them on the salmon slices just before assembling or serve on the side.

Wet hands

Fill a small bowl with cold water (you can add a drop of rice vinegar to prevent sticking). Wet your fingers lightly — rice should not stick to your hands excessively.

Form rice balls (shari)

Take about 2 tablespoons (roughly 25–30 g) of seasoned sushi rice per piece. Cup rice between your palms and gently compress into an oblong rice ball about 2 inches (5 cm) long and 1 inch (2.5 cm) wide. Use a light touch: the rice should hold its shape but still be tender. Repeat to make 8–10 rice portions. Keep rice covered with a damp towel when not forming to prevent drying.

Assemble nigiri

Place a small dab of wasabi on one side of each salmon slice. Lay the salmon slice (wasabi side down) over a rice ball. With your index and middle finger on top and thumb underneath, gently press the salmon to the rice, shaping the fish to the rice and smoothing the seam. Press just enough to adhere, not to squeeze out rice.

Finish and serve

Arrange nigiri on a plate. Optionally sprinkle a few sesame seeds on top of each slice. Serve immediately with soy sauce and pickled ginger on the side. Nigiri is best eaten within 30–60 minutes of assembly at cool room temperature.

Use only sushi- or sashimi-grade salmon intended to be consumed raw. Keep fish chilled and consume the finished nigiri promptly. If freezing fish before use is desired for parasite control, follow supplier guidelines (commonly -20°C / -4°F for 7 days or flash-freezing).