Sake-nigiri Recipe

Rinse and soak rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve. Rinse under cold running water, agitating with your hand, until the water runs clear (about 6–8 rinses). Drain and transfer to a rice cooker or a heavy-bottomed pot. Add 2.2 cups water and let the rice soak for 30 minutes.

Cook the rice

If using a rice cooker, cook according to the cooker instructions. If using a pot, cover and bring to a gentle boil over medium heat, then reduce to the lowest setting and simmer 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

Prepare sushi vinegar

While rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp fine sea salt in a small saucepan over low heat. Stir until sugar and salt dissolve; do not boil. Remove from heat and let cool slightly.

Season and cool rice

Transfer hot cooked rice to a wide shallow wooden or nonreactive bowl. Gently fold the sushi vinegar into the rice with a rice paddle or spatula using cutting and fanning motions to separate grains and cool the rice to room temperature (about 10–12 minutes). Cover with a damp towel to keep slightly moist while you prepare the salmon.

Prepare the salmon

Using a very sharp knife, cut 12 slices of sashimi-style salmon: each slice should be about 1/4 inch (6 mm) thick and 2–3 inches long — roughly the size to drape over a nigiri rice ball. Work with cold fish straight from the refrigerator for clean slicing. If you prefer a slightly warm finish, set aside 1 tsp neutral oil to brush before torching.

Portion the rice

Wet your hands with the bowl of water (with 1 tsp rice vinegar) to prevent sticking. Take about 1.5 tablespoons (roughly 20–25 g) of sushi rice and form an oblong mound by cupping with fingertips and gently pressing — not squashing — to create a compact but slightly springy rice ball. Repeat to make 12 rice mounds. Keep them covered with a damp cloth while working.

Add wasabi and place salmon

Lightly dab a small amount of wasabi (about 1/8 tsp) on the top center of each rice mound. Lay a slice of Faroe Island salmon over each rice mound, pressing gently so fish adheres to the rice.

Optional torching

If you want a slightly smoky finish, brush each salmon slice very lightly with the reserved teaspoon of neutral oil and briefly pass the culinary torch evenly over the surface until just seared (5–8 seconds per piece). Do not overcook; the interior should remain raw.

Garnish and serve

Sprinkle finely sliced chives (about a small pinch) on each nigiri and a light dusting of toasted sesame seeds. Arrange nigiri on a chilled plate with pickled ginger and a dish of soy sauce. Serve immediately. Encourage diners to place a small amount of soy on the fish (not the rice) before eating.

Keep sashimi-grade salmon refrigerated until just before assembly. Consume within the same day purchased for best quality and safety. Clean and sanitize cutting board and knife between fish and other ingredients. Adjust wasabi amount to taste. Estimated serving size is two pieces per person as an appetizer or four pieces as a light course.