32min 4 ppl
Salmon Nigiri
29 minutes
4 people
Easy≤30 min & ≤6 steps
29 min · 5 steps
Easy: ≤30 min and ≤6 steps
320 kcalper person
Protein 20g
Carbs 42g
Fats 8g
About this dish
Rice pressed by hand into small ovals and draped with sashimi-grade salmon, nothing else asked of either ingredient. The whole dish depends on both being genuinely good, which is the entire discipline of nigiri in one sentence.
Allergy Info
Gluten, Soya, Fish
Diet Info
Pescatarian
Before you start
Ready-made is fine, or make your own.
- Sushi Rice480 gstart 34 minutes aheadMake your own
Ingredients
Fish & Seafood
- Sushi-grade salmon filletpreviously frozen, skin and pin bones removed300 g
Dried Goods
- Ready-made sushi rice480 g
Spices & Seasonings
- Wasabi paste10 g
Oils & Condiments
- Soy sauce40 ml
Utensils
- Sharp knife
- Chopping board
Method
1
Slice the salmon on a slight diagonal into 12 thin, even pieces, using a sashimi-grade fillet that has been previously frozen to minus 20°C for at least 24 hours for food safety.
Approx. 8 minutes
2
Wet your hands to stop the rice sticking, then shape 12 small ovals of sushi rice, each about 2 tablespoons.
Approx. 8 minutes
3
Dab a small amount of wasabi onto the underside of each salmon slice.
Approx. 4 minutes
4
Drape a slice of salmon, wasabi-side down, over each rice oval and press gently to mould it to the shape.
Approx. 6 minutes
5
Arrange on a plate and serve with soy sauce for dipping.
Approx. 3 minutes
