Salmon Nigiri
These tasty nigiri are fun to make at home, and cost a lot less than restaurant sushi.
Instructions
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1
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.
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2
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.
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3
Meanwhile, in a small saucepan over medium-low heat, gently warm the vinegar and sugar until the sugar has dissolved.
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4
Spread the cooked rice onto a baking sheet and pour the vinegar mixture overtop. Gently combine to coat
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5
and separate the grains of rice. Spread out the rice again and cover with plastic wrap. Let cool slightly.
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6
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.
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7
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).
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8
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.
