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Salmon Nigiri Recipe

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3.9 from 13 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 10 servings
  • Diet: Low Lactose

Description

Delicious and authentic Salmon Nigiri made with perfectly seasoned sushi rice and fresh sashimi-grade salmon. This recipe guides you through preparing traditional sushi rice with kombu and vinegar, then forming delicate nigiri topped with thinly sliced salmon. Serve with wasabi, pickled ginger, and soy sauce for a classic Japanese dining experience loved by sushi enthusiasts.

Ingredients

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)

Salmon Nigiri

  • 1/2 pound sashimi-grade salmon
  • Wasabi (to taste)
  • Pickled ginger (for serving)
  • Soy sauce (for serving)

Instructions

  1. Rinse the Rice: Place the sushi rice in a fine-mesh strainer over a bowl and rinse under cool water, stirring gently with your fingers. Repeat pouring out the cloudy water and rinsing until the water runs clear.
  2. Soak the Rice: Transfer the rinsed rice to a medium bowl and add 1 2/3 cups water. Let the rice soak at room temperature for 15 minutes to hydrate the grains evenly.
  3. Prepare Vinegar Mixture: Meanwhile, mix rice vinegar, sugar (or honey), and sea salt in a small bowl until dissolved. Set aside to flavor the rice later.
  4. Cook the Rice: Pour rice with soaking water into a heavy-bottomed saucepan. Add the dried kombu piece and cover. Bring to a boil over high heat, then reduce to low and simmer for 10 minutes until water is absorbed.
  5. Steam the Rice: Remove the pot from heat, place a clean kitchen towel between the lid and pan to trap steam, and let the rice steam for an additional 10 minutes without lifting the lid.
  6. Season the Rice: Discard the kombu, transfer the hot rice to a wide bowl, and drizzle with vinegar mixture. Using a rice paddle, gently fold the mixture through the rice carefully to avoid mashing the grains. Cover with a damp cloth and let cool to room temperature.
  7. Prepare the Salmon: Ensure the sashimi-grade salmon is chilled. Remove any pin bones and trim off gray or fatty edges. Thinly slice the salmon crosswise (about 1/8 inch thick) at a slight angle for optimal surface area.
  8. Shape the Rice Mound: With damp hands, scoop about a heaping tablespoon of cooled sushi rice (roughly two fingers’ width) and gently form it into an oval mound.
  9. Assemble Nigiri: Optionally spread a small dab of wasabi onto the rice mound’s center, then place a salmon slice on top. Press lightly just to adhere the fish without flattening the rice.
  10. Serve: Place the finished nigiri on a serving plate. Serve immediately with pickled ginger and soy sauce on the side. Any leftovers can be briefly refrigerated but are best enjoyed fresh.

Notes

  • Use sashimi-grade salmon for safety and optimal taste as it’s served raw.
  • Do not overwork sushi rice when seasoning to maintain its texture.
  • The kombu imparts umami flavor to the rice during cooking, so do not omit for best results.
  • Sushi rice is best consumed at room temperature for authentic taste and texture.
  • Keep your hands damp while shaping rice to prevent sticking.
  • Wasabi is optional and can be adjusted according to spice preference.
  • Serve nigiri immediately for best texture; refrigeration can affect the rice and fish quality.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Japanese

Find it online: https://sarabaking.com/salmon-nigiri-recipe/