Salmon Nigiri (How to Make Salmon Sushi)
Learn the detailed steps of cooking the delicious Japanese salmon nigiri in the easiest way ever.
- 1 cup of sushi rice
- 1 cup of water
- 1 tablespoon of sushi vinegar (optional) (Made by mixing 1 tablespoon rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt).
For the salmon nigiri
- 8 oz of sashimi-grade salmon
- 2 teaspoons of wasabi
Optional for serving
- Soy sauce
- Pickled ginger
Wash the rice well with cold water many times until the water is clear enough to remove all the excess rice starch. Proceed by adding the washed rice with the water in the rice maker and cook according to the instructions.
Spread the cooked rice in a plate or a large bowl to cool slightly, but not completely, then mix in the sushi vinegar prepared from the rice vinegar, sugar, and salt. Leave them aside and start preparing the sushi rolls.
Preparation of the salmon nigiri
Slice your salmon into ¼-inch thick, 3-inch long, and 1-inch wide slices.
Take 3 tablespoons of cooked rice with your hands, start shaping them into an oval with a straight bottom and rounded top. Make sure the rice is not completely squeezed, and there is still room for air.
On the middle of the salmon slice, spread pea-sized wasabi piece, then place the oval-shaped rice on top. Squeeze with your index finger gently to allow them to stick together.
Flip the sushi made so that the salmon slice facing the top. Serve the sushi pieces with soy sauce, wasabi, and pickled ginger.