Free recipe
Salmon Nigiri Plate
Built around sushi rice and water -- the method starts by rinsing the sushi rice until the water runs clear.
Anchored by sushi rice, water and rice vinegar, this seafood dish starts by rinsing the sushi rice until the water runs clear and comes together in about 55 minutes -- the kind of advanced recipe that earns a permanent spot in the rotation.
Worth the 55 minutes -- this is a weekend project that pays off.
A more involved technique that rewards patience with real depth of flavor.
Built around sushi rice, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar, 1 tsp salt
- 8 oz (225 g) sashimi-grade salmon
- Wasabi, soy sauce, pickled ginger
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Rinse the sushi rice until the water runs clear, then cook it with the water (a rice cooker or covered pot simmered 12 minutes, then rested 10 minutes).
Warm the vinegar, sugar, and salt until dissolved and fold it through the warm rice. Let the rice cool to body temperature.
Slice the salmon into neat pieces about 1/4 inch thick with a sharp, wet knife.
With wet hands, gently press about a tablespoon of rice into a small oval.
Dab a little wasabi on the rice and drape a slice of salmon over it, pressing gently to shape.
Repeat to make the rest.
Arrange on a plate and serve with soy sauce, pickled ginger, and wasabi.
The step worth not rushing: Rinse the sushi rice until the water runs clear, then cook it with the water (a rice cooker or covered pot simmered 12 minutes, then rested 10 minutes).
