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15 MIN
12 nigiri



  1. Shape about 20 oblong balls with rice. To do so, work with your right hand lightly moistened. The amount of rice should not exceed 15 ml (1 tablespoon) per piece of sushi. Place a slice of salmon (or shrimp) on the fingertips of your left hand. Spread wasabi with the right forefinger and place on rice.
  2. With the thumb and middle finger of your right hand, fold edges of the piece of salmon to cover rice.
  3. To serve, dip sushi, fish side down, in soy sauce. Avoid dipping rice. Serve with a seaweed salad, if desired.


You can find cooked nigiri shrimp in some Asian grocery stores. You can also cook them yourself. To do this, preferably choose large peeled tiger prawns. Insert small bamboo skewers along the back of each shrimp to straighten them. Cook for a few minutes in boiling water. Remove from skewers. Make an incision through the belly of each shrimp to unfold them, but don’t cut through shrimp.

This recipe was developed in collaboration with Genevieve Everell.

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