Salmon Toro Nigiri (1 Pc) Recipe

Nigiri (1 piece)

1. 1

   Prepare seasoned rice

   If you don't have pre-seasoned sushi rice, warm 1 tablespoon of already-cooked short-grain sushi rice until it's slightly warm (microwave ~5–8 seconds). In a small bowl whisk rice vinegar, sugar and fine sea salt until dissolved (use listed amounts scaled for 1 piece). Fold the vinegar mixture gently into the warm rice to season, using a cutting-and-folding motion to avoid mashing. Form rice into a compact oblong mound about 1 1/2 inches long and ~3/4 inch wide (about 1 tablespoon / 1/16–1/8 cup). Keep palm slightly wet to prevent sticking.

2. 2

   Prepare salmon toro

   Using a very sharp, chilled knife, slice the sashimi-grade salmon toro against the grain into a 2.5–3 inch long, 1.25 inch wide, and about 1/8–3/16 inch thick piece (approximately 0.9 oz). Trim any connective tissue so the slice lies smooth and even. Keep chilled until assembly.

3. 3

   Assemble nigiri

   Lightly moisten your fingers with water mixed with a drop of rice vinegar to prevent sticking. Place the rice mound on your non-dominant hand. Put about 1/8 tsp of wasabi on the center of the rice (adjust to taste). Lay the salmon toro slice over the rice, pressing gently with two fingers to shape fish to rice and form a slight curve. If using nori, cut a 1/2 inch-wide strip and wrap around the middle to bind, pressing ends together on the underside.

4. 4

   Finish and garnish

   Optional: brush a hairline smear (~1/64 tsp) of toasted sesame oil on top of the salmon for aroma (do not overpower). Add a single pinch of microgreens or a tiny amount of thinly sliced scallion atop the fish if desired. Place a slice of pickled ginger on the side of the serving plate.

5. 5

   Serve

   Serve immediately with soy sauce on the side for dipping. When eating, dip the fish side (not rice) lightly into soy sauce to avoid oversaturation. Enjoy within a few minutes for optimal texture and temperature.