Salmon Nigiri Recipe

Delicious Salmon Nigiri Recipe That's Simple to Prepare

5 from 1 vote

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Course: Main Course

Cuisine: Japanese

Keyword: salmon sushi, Smoked salmon nigiri, Smoked salmon sushi

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: Nigiri Pieces

Calories: 246kcal

Rinse 1 cup of sushi rice by placing it in a colander and running water through it until the water is clear.
After the rice is rinsed, add it to a sauce pan with 1 1/4 cups of water. (I would check the instructions on the sushi rice package to see exactly how much water to add as it can vary depending on the brand).
Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for 20 to 30 minutes, or until the water is absorbed and the rice is soft.
Remove the rice and place into a bowl or dish and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
Once the rice has cooled, mix 2 tablespoons of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and fully absorbed, your rice is ready!

Cut salmon: Cut the salmon into rectangles roughly 2.5 inches (6.5 cm) long by 1.5 inches (4 cm) wide.
Form the sushi rice into a ball the shape of a small egg: Mix a splash of rice vinegar into a bowl of water and wet your hands. This helps prevent rice from sticking to your hands.
After wetting your hands, form a ball of sushi rice into a small egg shape. The exact size depends on the size of your salmon slices. The rice ball should be large enough for the salmon to cover it but not touch the plate.
Drape smoked salmon slice over the sushi rice ball. After placing the salmon over the rice, gently form it to the rice ball with your hands and place on a sushi plate.
Serve and enjoy: I usually serve with soy sauce and wasabi. Some people also serve with pickled ginger as well.