Salmon Nigiri
These tasty nigiri are fun to make at home, and cost a lot less than restaurant sushi.
Ingredients
- 1 1/2 cups (320 g) Calrose rice (sushi rice)
- 1 3/4 cups (430 ml) water
- 1 tsp salt
- 3 tbsp (45 ml) rice vinegar
- 1 tbsp sugar
- 1 sushi-grade skinless salmon steak, about 1 lb (450 g) (see note)
- 1 tsp (5 ml) wasabi
- Soy sauce for sushi and sashimi, to taste
- Pickled ginger, to taste
Instructions
- In a bowl, cover the rice with cold water. Rinse the rice until the water becomes cloudy. Drain and repeat 4 to 5 times or until the water runs clear. Leave the rice in a strainer until thoroughly drained.
- In a saucepan over high heat, bring the rice, water and salt to a boil. Cover and cook over low heat for 15 minutes or until the liquid is completely absorbed. Remove from the heat and let rest, covered, for 10 minutes.
- Meanwhile, in a small saucepan over medium-low heat, gently warm the vinegar and sugar until the sugar has dissolved.
- Spread the cooked rice onto a baking sheet and pour the vinegar mixture overtop. Gently combine to coat
- and separate the grains of rice. Spread out the rice again and cover with plastic wrap. Let cool slightly.
- With a sharp knife, trim and discard the discoloured sections of the salmon. While holding the knife at 30°, finely slice the fish against the grain to obtain slices 4 inches (10 cm) long (see note). Set aside on a cold plate or refrigerate while shaping the rice balls.
- With slightly moistened hands, shape the rice into 2 1/2-inch (6 cm) oblong balls using 2 tbsp of rice for each. Spread a small amount of wasabi onto each rice ball, to taste, and cover with a salmon slice (see note).
- Serve with the soy sauce and pickled ginger.
These tasty nigiri are fun to make at home, and cost a lot less than restaurant sushi.