Simplistic Salmon Nigiri That You Must Try In 2025

Salmon nigiri or sake nigiri is a type of sushi that has a ball of sushi rice topped with a slice of salmon and wasabi sauce. My Absolute Fav! 

I visited Japan in May, and various sushi techniques and styles have influenced me. I visited many restaurants in Japan and explored various sushi dishes.  Nigiri-style sushi is one of the sushi I greatly enjoyed. The unique preparation and simplicity with tons of deliciousness left me in awe. I thought of sharing the recipe with all of you so you can have the sushi at home. Although I left Japan in June, I brought my love of nigiri and salmon to America. I have made this recipe like 10 times and never tired of it! 

What is Nigiri?

Nigiri is a type of sushi that has a small oval-shaped rice ball topped with sauces like wasabi and raw or cooked seafood (especially fish). The literal meaning of Nigiri is “Two Fingers,” which refers to the bite-sized portion of seasoned rice. The fish is mostly raw, but it can be smoked or cooked. The sauce includes wasabi and soy sauce. The rice is bite-sized pieces and mainly seasoned with rice vinegar or furikake seasonings. 

Why Will You Love this Salmon Nigiri?

• Simple and Easy: Sushi can be made with just a few ingredients, like salmon, wasabi, and sushi rice. Nigiri made me believe that the beauty of sushi lies in its simplicity. The more simple and straightforward sushi is, the more fun and delicious it is!
• Nutritious: The combination of salmon and rice is full of nutrients. Nigiri topped with salmon will give a high-protein dinner. 
• Heaven for Sushi Lovers: As a sushi lover, I assure you that this sushi will be everyone’s top pick if he/she loves to explore authentic Japanese sushi. Every single bite will leave you breathless.  
• Gluten-Free: This nigiri recipe contains no gluten. It is suitable for those who prefer a gluten-free diet.
• Better than Dining Out: Nigiri sushi topped with salmon is not only delicious but also more affordable than dining out. You don’t have to spend a lot of money; instead, make this luxurious dinner at home. 
• Family-friendly: My family loves it. Next time, make more because it will vanish the moment you serve it. 

How to Cut Salmon Nigiri

Take the loin or top loin cut of salmon. Cut the loin into fillets. Make sure the knife you choose is sharp. Make the slices of salmon by cutting across the grain (Diagonal to the direction of muscle fibers) while keeping the knife at 45 degrees at an angle.  The dimensions of a single slice of salmon are ¼ inch in diameter, 1 ½ inch in width, and 3 inches long. 

Ingredients 

• For Sushi Rice _ Sushi rice is a short-grain rice that is sticky and helps hold all the ingredients tighter. They are easily available at local Asian stores. A quarter cup of uncooked rice will yield approximately a cup of cooked sushi rice. ¼ cup of cold water, ¼ tablespoon of sugar, ¼ teaspoon salt, and 1 ½ tablespoons of rice vinegar for the preparation of sushi rice.
• Salmon: Use sashimi-grade salmon. The loin (middle saku block) part of salmon is best for sushi and sashimi. Remove the skin and white part of the salmon. 
• Wasabi: It complements the rice flavor well. One tablespoon is enough to top rice with wasabi. It is spicy, so use it according to your spice tolerance.

How to Make Salmon Nigiri

The preparation of salmon nigiri consists of three major steps: preparing the sushi rice, slicing the salmon, and assembling it.

1.Prepare the Sushi Rice

• Rinse and Cook the Rice: Rinse the rice in cold water until the excess starch is gone and the water flows clear. Cook the rice in a pot for 15-20 minutes or as directed on the package. Once cooked, leave the rice in the pot or rice cooker for 10 minutes without opening the lid. Mix rice vinegar, sugar, and salt.

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• Transform the Cooked Rice into Sushi Rice: Once it is cooked, transfer it to a large basin and let it cool. Use a wooden spoon or rice spatula to gently fold in the mixture (vinegar, sugar, and salt) without crushing the rice.

Allow the rice to come to room temperature before making sushi.

2.Salmon Slices

Take the clean sashimi-grade salmon with the skin removed. Cut the salmon across the cross-section. Cut the saku block and slice it thinly. While cutting the salmon slices, keep the knife at 45 45-degree angle. Cut ¼-inch thick slices with 1 ½ inch wide and 3-inch-long slices.

It is difficult for the first time, but do not worry, and keep going to cut the salmon slices (it will get better each time). 

3.Assembling and Shaping Nigiri

Grab 15g of sushi rice and shape it into a small ball with the help of a wet hand. Add a small amount (1/4 tsp with a finger) of wasabi on top of a rice ball. Do not shape the rice tight. Pick a piece of salmon slice and place it on top of the rice. Make use of the thumb and index finger to press and shape the nigiri into an oval shape. Shape both sides with the help of two fingers.  Make the other nigiri pieces in the same way and serve pickled ginger or your favourite condiment. 

Recipe Notes

• Making nigiri is an art and can be challenging for the first time, but if you handle the rice and salmon carefully, there is no need to worry. 
• The rice should be sticky and well-seasoned. 
• The thickness of salmon slices for nigiri should be accurate. Slice it thinly and diagonally to muscle fibers. 
• Shaping it to an oval shape should be done with the thumb and index finger, pressing gently but firmly.  

Variations

• Use the smoked salmon slices on top of rice if raw salmon is not your thing.
• You can use the shrimp (cooked or poached) in place of salmon to make shrimp nigiri.
• Serve with soy sauce (tamari for gluten-free), pickled ginger, green onion, or tobiko.
• Use Tuna or another raw or cooked fish slice to make maguro nigiri. 
• Cook eel is a delicious choice for eel nigiri. 

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