Salmon Nigiri Recipe
Fresh salmon over a mound of sushi rice.
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Ingredients
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Sushi Rice
Salmon Topping
Method
Preparing Sushi Rice
- 1
Rinse and Cook Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. This removes excess starch. Drain and place the rice in a rice cooker with 2.5 cups of water. Cook according to the rice cooker instructions.
- 2
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix together 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved. Gently fold this mixture into the cooked rice while it's still warm. Allow the rice to cool to room temperature.
Preparing Salmon Topping
- 3
Slice the Salmon
Using a sharp knife, slice the fresh salmon fillet into thin pieces, about 1/4 inch thick. Ensure that the knife is sharp to achieve clean cuts.
- 4
Serve with Condiments
Prepare small bowls of soy sauce, wasabi, and pickled ginger for serving alongside the salmon nigiri.
Assembling Salmon Nigiri
- 5
Form the Rice Mounds
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 2 tablespoons) and form it into an oval mound, pressing gently to hold its shape.
- 6
Top with Salmon
Place a slice of salmon on top of each rice mound. You can lightly press it down to ensure it adheres to the rice.
- 7
Serve
Arrange the salmon nigiri on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.
