Salmon Nigiri

Salmon Nigiri

  • Preparation 50 min
  • Cooking 15 min
  • Servings 1
  • Makes 2 dozen

These tasty nigiri are fun to make at home, and cost a lot less than restaurant sushi.

Featured in RICARDO Magazine (WINTER 2017)

Categories

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

Preparation

Note from Ricardo

Ask your fishmonger for the freshest fish possible and keep it refrigerated until ready to use. Nigiri are best when made fresh, with room-temperature cooked rice and cold fish.

Personal Note