Salmon Nigiri Sushi
Difficulty Moderate
Cuisine Japanese
Diets Pescatarian, Gluten-Free, Omnivore
Yield 4 Servings
Nutrition Facts
Salmon Nigiri Sushi
A moderate Japanese dish perfect for pescatarian and gluten-free and omnivore diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Salmon Nigiri
Ingredientssubstitutes
Salmon Nigiri
Salmon Fillet
-
250g
Salmon Nigiri Instructions
Prep
1. SAFETY FLAG: Ensure you are using sushi-grade salmon and keep the fish chilled until the moment of slicing.
2. Slice the salmon fillet against the grain at a 45-degree angle into slices approximately 1cm thick and 5cm long.
3. Prepare a small bowl of water mixed with a splash of vinegar (tezu) to keep your hands moist and prevent rice sticking.
Cook
4. Pick up roughly 20g of sushi rice and gently compress it in your right hand to form an oblong ball (shari).
5. Pick up a salmon slice with your left hand and apply a tiny dab of wasabi to the center of the underside.
6. Place the rice ball onto the salmon slice and use your fingers to mold and press the two together into a cohesive nigiri shape.
Serve
7. Repeat with remaining ingredients and arrange the nigiri on a serving platter.
8. Serve immediately at room temperature with a side of soy sauce and pickled ginger if desired.
Vinegared Rice
Ingredientssubstitutes
Vinegared Rice
white rice
-
300g
Water
-
350ml
Rice Vinegar
-
50ml
white sugar
-
20g
kosher salt
-
5g
Vinegared Rice Instructions
Prep
1. Rinse the white rice in a bowl of cold water, swirling with your hand and changing the water 3-4 times until it runs clear.
2. Drain the rice in a fine-mesh sieve and let it sit for 15 minutes to allow the moisture to distribute evenly.
6. In a small microwave-safe bowl, mix the rice vinegar, sugar, and salt; heat for 30 seconds and stir until dissolved.
7. Transfer the hot rice to a large glass or wooden bowl (hangiri) and slowly pour the vinegar mixture over it while folding with a rice paddle.
Cook
3. Combine the rice and 350ml of water in a pot; bring to a boil over high heat, then immediately reduce to low.
4. Cover tightly and simmer for 15 minutes without lifting the lid.
5. Remove the pot from the heat and let the rice steam, covered, for another 10 minutes to finish cooking.
Serve
8. Fan the rice with a hand fan or piece of cardboard while folding to cool it to body temperature and give it a glossy finish.
Explore the Flavor Galaxy
Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
white rice
cornmeal
instant oats
pearled barley
Instead of
Water
sparkling water
Instead of
Rice Vinegar
Beef Stock, Cube
beurre blanc
Chicken Bouillon Cube
Instead of
white sugar
brown sugar
glucose
honey
Instead of
kosher salt
flake salt
garlic salt
himalayan pink salt
Instead of
Salmon Fillet
filet
whole salmon