Salmon Nigiri Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold running water, swirling with your hand until the water runs mostly clear (about 6–8 rinses). Drain well.

Soak and cook

Combine rinsed rice and 2.2 cups water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a gentle boil, then reduce to the lowest heat, cover, and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Prepare sushi vinegar

While rice cooks, warm 4 tbs rice vinegar, 2 tsp sugar, and 1 tsp salt in a small saucepan over low heat only until sugar and salt dissolve. Do not boil. Remove from heat and cool briefly.

Season rice

Transfer hot cooked rice to a large shallow wooden or nonreactive bowl (hangiri or wide bowl). Gently fold the sushi vinegar into the rice with a rice paddle or wooden spoon using a slicing motion to avoid smashing grains. Fan the rice while folding (or let a fan/blow of air cool) to give it a glossy finish. Cool to slightly warm (body temperature) — about 10–15 minutes.

Portion rice

Wet your hands with cold water (to prevent sticking) and divide rice into 12 equal portions (about 2 tablespoons each). Using cupped hands, shape each portion into an oblong mound roughly 1.5 inches long and compact but not squashed. Keep covered with a damp cloth while working to avoid drying.

Prepare salmon

Ensure salmon is sushi-grade and very cold. Pat the fillet dry with paper towels. Lightly salt both sides with 1 tsp kosher salt and let rest 2–3 minutes, then blot away any moisture. Cut salmon against the grain into 12 thin slices about 1/4 inch (3–4 mm) thick and 1.5–2 inches long. Use a very sharp knife and a single smooth stroke for each slice.

Shape nigiri and apply wasabi

Place a small dab (about 1/8 tsp) of prepared wasabi on one side of each rice mound. Alternate: you can place wasabi between fish and rice or put it directly on fish. Gently press a slice of salmon onto each rice mound, wasabi side down, using your thumb and middle finger to hold the fish and index finger to press lightly on top to secure. Do not squeeze; just enough pressure to adhere.

Finish and garnish

Optional: lightly brush the top of each salmon slice with a few drops of soy sauce or serve soy on the side for dipping. Sprinkle a pinch of toasted white sesame seeds on each piece if using, and top with a small microgreen or a sliver of shiso leaf for color. Serve with pickled ginger and additional wasabi and soy sauce on the side.

Serve

Arrange 12 pieces on a platter and serve immediately at slightly warm rice temperature for best texture and flavor. Consume raw fish promptly and do not leave at room temperature for extended periods.

Keep surfaces and hands clean when handling raw fish. Use a very sharp knife and wipe blade between cuts for clean slices. Ensure fish is labeled sushi-grade from a trusted supplier and kept cold until assembly. Discard any leftover raw fish after 24 hours.