Salmon Nigiri
Sushi-grade salmon and seasoned rice come together in this simple nigiri recipe. Clean slices and basic shaping techniques make it easy to try at home.
Servings: 10 pieces
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice (short-grain white rice)
- 1 2/3 cups water
- 3 tablespoons rice vinegar
- 4 teaspoons granulated sugar or 1 tablespoon honey
- 3/4 teaspoon fine sea salt
- 1 piece dried kombu 4-by-4-inch piece
For Making the Nigiri
- 1/2 pound sashimi-grade salmon
- wasabi to taste
- pickled ginger for serving
- soy sauce for serving
Instructions
To Make the Sushi Rice
- Place the rice in a fine-mesh strainer set over a bowl. Rinse under cool water, stirring gently with your fingers. Once the bowl fills with cloudy water, lift the strainer and pour it out. Repeat this process, refreshing the water each time, until it runs clear.
- Transfer the rinsed rice to a medium bowl and add the measured water. Let it soak at room temperature for 15 minutes.
- While the rice soaks, stir together the rice vinegar, sugar, and salt in a small bowl until fully dissolved; set aside.
- Pour the rice and its soaking water into a heavy-bottomed saucepan. Add the piece of kombu, cover, and bring to a boil over high heat. As soon as it boils, reduce the heat to low and cook for 10 minutes. Once the water is absorbed, take the pot off the heat, place a clean kitchen towel between the lid and the pan, and let it steam for 10 minutes.
- Remove and discard the kombu. Transfer the rice to a wide bowl and drizzle with the vinegar mixture. Use a rice paddle to gently fold it through the hot rice, being careful not to press or stir too hard. Cover the bowl with a damp cloth and let the rice cool to room temperature before forming your nigiri.
To Make the Salmon Nigiri
- Start with skinless, sashimi-grade salmon and make sure it’s well-chilled. Check for and remove any pin bones with clean tweezers, then trim away any gray or fatty areas along the edges. Keep the fish cold as you work. Cut across the grain into thin slices, about ⅛ inch thick, using smooth, even strokes. Slightly angle the knife to give each piece more surface area so it rests neatly on top of the rice.
- With damp hands, scoop a heaping tablespoon of rice (about the size of two fingers pressed together) and gently shape into an oval mound.
- If using, spread a small dab of wasabi over the center of the rice before topping with a slice of salmon. Press the fish lightly into place, just enough to help it stick without flattening the rice. Transfer to a serving plate.
- Continue with the remaining rice, salmon, and wasabi. Add pickled ginger to the side of the plate or serve it in a small bowl, and include a shallow dish of soy sauce for dipping. Serve immediately. If needed, cover and refrigerate briefly, but know the texture is best right away.
Video
Notes
- If you’re using honey instead of sugar, use less. A little less goes a long way.
- Don’t refrigerate the rice before shaping, it will firm up and lose its ideal texture.
- Nigiri is best the day it’s made. The rice dries out and the fish loses its silky texture if stored too long.
Nutrition
Calories: 87kcal | Carbohydrates: 12g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 188mg | Potassium: 122mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.4mg
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