Salmon Nigiri
Salmon nigiri is one of the most iconic sushi varieties, featuring silky slices of fresh salmon served over perfectly seasoned sushi rice. Elegant, simple and surprisingly easy to make, it’s a restaurant favorite that’s perfect for homemade sushi nights or special occasions.
Ingredients
Serves 10 nigiri
Nigiri
- Prepared sushi rice (see recipe Perfect Sushi Rice (Base Method))
- 150–200 g sushi-grade salmon
- Wasabi (optional)
To serve
- Soy sauce
- Pickled ginger
- Wasabi
Instructions
- Prepare the sushi rice according to the recipe and allow it to cool to room temperature.
- Slice the salmon into 10 thin, even pieces, about 5–6 cm (2–2½ inches) long.
- Lightly wet your hands and shape about 20 g (1 tablespoon) of sushi rice into 10 compact ovals.
- If desired, spread a small amount of wasabi on the underside of each salmon slice.
- Place a slice of salmon over each rice oval and gently press with your fingers so the salmon conforms to the shape of the rice.
- Arrange the nigiri on a serving plate and serve immediately with soy sauce, pickled ginger, and wasabi.
Notes & Pro Tips
- Always use sushi-grade salmon intended for raw consumption.
- Keep the salmon refrigerated until you’re ready to assemble the nigiri.
- Wet hands help prevent the rice from sticking while shaping.
- Use gentle pressure when forming the rice to keep it light and airy.
- For the best flavor and texture, serve nigiri immediately after assembling.
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