Salmon Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a bowl and cover with cold water. Swirl with your hand and drain. Repeat rinsing and draining 4–6 times until the water runs nearly clear to remove excess starch.

Soak and cook

After the final drain, let the rice sit in the sieve or bowl for 30 minutes. Transfer rinsed rice to a rice cooker or heavy saucepan, add 360 ml water. If using a saucepan, bring to a boil over medium-high, reduce to low, cover and simmer 12–14 minutes until water is absorbed. Turn off heat and let rest, covered, 10 minutes.

Make sushi vinegar

While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp fine sea salt in a small bowl. Stir until sugar and salt dissolve. If needed, warm slightly to dissolve but do not boil.

Season rice

Transfer hot cooked rice to a hangiri or wide shallow bowl. Gently fold the vinegar mixture into the rice using a wooden spatula in cutting motions—do not mash. Fan the rice as you fold to cool it quickly to near room temperature (this gives shine). Cover with a damp cloth and keep at room temperature while you prepare salmon. Use within 2 hours.

Prepare fish

Keep salmon chilled until ready to slice. Using a very sharp sashimi knife, trim any connective tissue and ensure skin is removed. Cut salmon across the grain into 14 slices about 1/4 inch (6–7 mm) thick and 2–3 inches long for nigiri. For sashimi-style serving, you may cut slightly thicker pieces (about 1/2 inch). Wipe knife with a damp cloth between cuts to maintain clean edges.

Season slices

Lightly sprinkle the salmon slices with a pinch of the 1 tsp fine sea salt and, if desired, a tiny dusting of freshly ground white pepper. Allow salted fish to rest on a tray for 2–3 minutes; this slightly firms the surface and enhances flavor.

Wasabi preparation

Place a small amount (about 1/4 tsp) of wasabi into a small bowl. When forming nigiri, use a thin smear between rice and fish or apply to the fish side, per preference. For sashimi, serve wasabi on the side.

Form nigiri

Wet your hands with the small bowl of water to prevent rice sticking and lightly wet the palms with a touch of rice vinegar if desired. Take about 20–25 g (roughly 2 tbs) of seasoned sushi rice and form it into an oblong mound using gentle pressing—compact enough to hold but still airy. Smear about 1/8–1/4 tsp wasabi on the underside of a salmon slice (adjust to taste). Place the salmon slice over the rice and press gently to adhere, using the thumb and forefinger to shape each piece. Repeat to make 14 pieces.

Plate sashimi (optional)

If serving sashimi instead of nigiri, fan 6–8 slices on a chilled plate, garnish with a small mound of wasabi and pickled ginger. Sprinkle toasted sesame seeds lightly over nigiri or sashimi if using.

Serve

Arrange nigiri on a platter with pickled ginger and a small dish of light soy sauce for dipping. Advise diners to dip fish-side (not rice-side) into soy sauce to avoid saturating the rice. Consume soon after assembly for best texture and temperature.