Description
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!
Ingredients
Scale
For Salmon Nigiri
- 1 salmon fillet, loin part of salmon
- 1 cup of sushi rice, cooked and seasoned
- 1 tablespoons wasabi
For Sushi Rice
- 1/4 cup sushi rice, uncooked
- ¼ cup of cold water
- ¼ tbsp sugar
- ¼ tsp salt
- 1 1/2 tbsp white rice vinegar
Instructions
- 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.
- 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.
- 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).
- 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.
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Japanese