Salmon Toro Nigiri Recipe
Make Salmon Toro Nigiri Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Salmon Toro & Toppings
Assembly & Serving
Method
Sushi Rice
- 1
Rinse and Cook Rice
Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, rubbing the grains together, until the water runs clear (about 3–4 minutes). Drain and transfer to a rice cooker or small pot. Add 360 ml water. If using a rice cooker, cook according to the machine instructions. If using a pot, bring to a boil over medium-high heat, reduce to low, cover and simmer 12–15 minutes until water is absorbed, then remove from heat and rest, covered, 10 minutes.
- 2
Season Rice
While the rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp fine sea salt in a small bowl and stir until mostly dissolved. Transfer the hot cooked rice to a large shallow wooden or plastic bowl (hangiri or non-reactive bowl). Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool the rice to slightly above room temperature and give the grains a glossy finish. Do not smash the rice; keep grains slightly separate. Cover with a damp towel to keep moist.
Salmon Toro & Toppings
- 3
Prepare Salmon
Keep the sashimi-grade salmon belly chilled until ready. Using a very sharp knife, trim any skin or connective tissue. Slice the salmon on a 45° angle into thin slices about 2.5–3 inches (6–7.5 cm) long and roughly 0.12–0.2 inches (3–5 mm) thick. You should get approximately 10–12 slices from 250 g depending on thickness. Lightly sprinkle 1 tsp kosher salt over both sides of the salmon slices and let rest on a tray for 2–3 minutes, then blot gently with paper towel to remove excess moisture and salt.
- 4
Flavoring Options
If using, mix 2 tsp light soy sauce with 0.5 tsp yuzu kosho or a small pinch of yuzu zest to make a light finishing drizzle. Alternatively, you can brush a small amount of soy on top of the fish just before serving. Reserve freshly grated or prepared wasabi for assembly. Toast 1 tsp white sesame seeds in a dry pan over medium heat for 30–60 seconds until fragrant, then cool.
Assembly & Serving
- 5
Shape Rice
Wet your hands in the small bowl of cold water and shake off excess. Take about 20–22 grams (roughly 2 tablespoons) of seasoned sushi rice and form it into an oblong nigiri mound by gently pressing and shaping the rice with your fingers — firm enough to hold but not compacted. Repeat to make about 10–12 rice mounds depending on rice slice count.
- 6
Top with Salmon
Place one salmon slice over each rice mound. If desired, add a very small dab (about 1/8–1/4 tsp) of wasabi between the fish and rice before placing the fish. Lightly press the fish to adhere to the rice, shaping the sides with your fingers to create a neat silhouette. Do not press hard — preserve the silky texture.
- 7
Finish and Serve
Brush or drizzle a small amount of the soy-yuzu mixture over each piece (about 1/4 tsp per piece) or lightly brush with plain soy. Sprinkle a few toasted sesame seeds over each nigiri and garnish with a tiny tuft of microgreens or mitsuba if using. Serve immediately with pickled ginger on the side and a small dish of soy for dipping. Provide wasabi alongside for diners who want extra heat.