Salmon Nigiri (1 Pc) Recipe

Rinse and cook rice

Place 1 tablespoon (0.0625 cup) short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently rubbing the grains until the water runs mostly clear. Drain for 5 minutes. Combine the rinsed rice with 15 ml water in a very small saucepan (or rice cooker for small quantities). Cover, bring to a low simmer over medium heat, then reduce to the lowest heat and cook for 10 minutes. Remove from heat and let sit, covered, for 10 minutes to finish steaming.

Prepare sushi vinegar

While rice cooks, warm 2 tsp rice vinegar, 1/2 tsp sugar and 1/8 tsp fine sea salt in a small dish or microwave for about 5–7 seconds just until the sugar dissolves. Do not boil.

Season rice

Transfer cooked rice to a small bowl. Using a wooden spoon or rice paddle, gently fold the vinegar mixture into the rice with cutting and fanning motions to coat and cool the rice quickly without smashing grains. Aim for slightly warm rice (not hot).

Portion rice

Wet your hands lightly with water to prevent sticking. Form a compact oval rice ball (nigiri shari) weighing about 20–22 grams (for a single piece this recipe uses ~20 g). Press gently: use the base of your fingers to form the sides and the heel of your hand to slightly compress the top — avoid squeezing too hard so the rice retains some air.

Slice the salmon

Using a very sharp, clean knife, slice the sushi-grade salmon at a 45° angle into a piece about 25 g, roughly 6–7 cm long and 2–3 mm thick. For nigiri, aim for a tapered slice slightly wider than the rice oval, thinning towards the ends.

Apply wasabi

Lightly wet the center underside of the salmon slice with a fingertip of water (this helps adhesion). Smear about 1/4 tsp of wasabi in a thin line along the underside of the salmon slice that will contact the rice. Adjust amount to taste.

Assemble nigiri

Place the rice oval on your palm. Lay the salmon slice over the rice so the wasabi side touches the rice. With your other hand, gently press the salmon to the rice with two fingers while holding the rice from the sides with the palm of your hand. Press once or twice firmly but gently to adhere fish to rice and shape the piece — the salmon should drape over the rice with small overhangs at both ends.

Finish and garnish

Optional: sprinkle 1/8 tsp toasted sesame seeds or a few thinly sliced scallion pieces on top. Serve immediately with 1 tsp soy sauce and 2 slices pickled ginger. When eating, dip the fish side (not the rice) lightly into soy sauce to preserve rice shape.

Consume the nigiri promptly at room temperature. Ensure salmon is sushi/sashimi-grade and handled cold. Keep fish refrigerated until just before assembly and discard if left out more than 2 hours. Adjust wasabi and soy to taste.