Salmon Nigiri Recipe
Hand-formed sushi topped with fresh salmon.
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Ingredients
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Sushi Rice
Salmon Topping
Assembly
Method
Preparing Sushi Rice
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot. If using a pot, bring to a boil, then cover and reduce to low heat. Cook for about 20 minutes or until the water is absorbed.
Season Rice
In a small bowl, combine rice vinegar, sugar, and salt. Heat briefly in the microwave or on the stove until sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Preparing Salmon Topping
Slice Salmon
Using a sharp knife, slice the fresh salmon fillet into thin, even pieces, about 1/4 inch thick. Keep the slices at room temperature until ready to serve.
Assembling Nigiri
Shape Rice
Wet your hands with water to prevent sticking and take a small amount of sushi rice (about 1.5 tablespoons). Form it into an oval shape, pressing gently to compact it without crushing the rice.
Top with Salmon
Place a slice of salmon on top of the rice mound. Optionally, you can add a small amount of wasabi between the rice and salmon.
Serve
Arrange the salmon nigiri on a plate. Serve with soy sauce for dipping and additional wasabi on the side if desired.