Salmon Nigiri: Recipe

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RECIPES | Nigiri is a specific type of sushi consisting of a slice of raw fish over pressed vinegared rice. Salmon is a great fish to use for nigiri, with a light flavour that balances well with just a little ginger and tamari. Here’s our recipe for salmon nigiri.

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Preparation Time: 15 minutes / Cooking Time: 30 minutes / Serves: 2 people

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Ingredients

• 1 rice cooker cup (160g) of Japanese short grain rice
• 20ml rice vinegar
• 4g caster sugar
• 1g salt
• 150g sashimi grade salmon, skin off
• wasabi
• pickled ginger
• tamari

Method

1. Cover the rice in water and stir to dislodge the excess starch.
2. Pour the water out and add fresh water. Repeat steps 1 and 2 until the water runs clear.
3. Place the rice in the rice cooker and add water up to the 1 cup line, cook on a quick setting.
4. Transfer the rice to a shallow container to help cool the rice.
5. Mix together the rice vinegar, salt and sugar.
6. Pour the vinegar mix over the rice and mix well.
7. While the rice is cooling, cut the salmon into ½cm thick pieces.
8. Once the rice is cool, form oblong rice balls, each with 20g rice.
9. Place a small amount of wasabi on each rice ball.
10. Cover the rice with a slice of salmon.
11. Serve with pickled ginger and tamari.

Notes

Wet your hands when forming the rice ball, it will minimise how much sticks to your hands.