Salmon Nigiri Sushi Recipe

Nigiri sushi (hand-pressed sushi) is often regarded as the purest form of sushi. Unlike sushi rolls (maki) which can hide behind spicy mayo and avocado, or sashimi (fish) which lacks the textural contrast of rice grains, nigiri relies entirely on the harmonious relationship between two ingredients: the sushi rice and the topping. In this article you will learn some easy steps to make Salmon Nigiri sushi recipe at home. Don't miss our on our other delicious sushi recipes!

Safety Note: When preparing raw fish at home, you must purchase "Sushi-Grade" or "Sashimi-Grade" salmon. This indicates the fish has been flash-frozen at extremely low temperatures to eliminate parasites. Do not use standard supermarket fillets intended for cooking. Alternatively used smoked salmon.

Image: Home made Salmom Nigiri recipe

Ingredients for: 6-8 pieces of Salmon Nigiri

• About 1/2 cup cooked Sushi Rice (~100g) with sushi vinegar, salt and sugar.

• Sushi grade salmon. The easier and cheaper (and non-traditional) way is to use smoked salmon.

• Nori (seaweed) strips: Cut into little belts, about 1/2 inch wide (~1.2 cm) and the width of your nori sheet, for keeping your topping in line.

1. Prepare the sushi rice like we explained many times before.

2. Roll the sushi rice in some cling foil in the shape of the image below (long stretched rectangle). Press it together firmly and unroll from the cling foil. Now wet your sharp knife and cut some blocks of approx 1 inch / 2.5 cm width. If there is rice sticking to your knife, wipe away and wet the knife again.

3. Cut the salmon into strips or blocks, making sure they are roughly the same size as the rice blocks you’ve prepared.

4. Place your salmon pieces on top of the sushi rice block and secure it with a ribbon of nori seaweed.

5. If the seaweed ribbons are refusing to stick, just wet one end of the ribbon just a tiny bit before pressing it together. Problem solved!

6. Decorate your salmon nigiri with a little dab of wasabi paste and a sprinkle of sesame seeds for the final presentation and for some extra flavor!

And there you have it: a great-tasting, salmon nigiri that is easy to make at home!

pressing sushi rice in cling foil to shape nigiri

cutting nori seaweed and rice in shape for nigiri sushi

placing the avocado and salmon on the rice nigiri blocks

final salmon nigiri and avocado nigiri presented on a plate

tasty salmon nigiri with wasabi paste and sesame seeds

Images: step-by-step guide to make easy salmon nigiri at home!

Some pro tips:

1. Make nigiri from your leftover rice, salmon, egg, cucumber etc. It is the perfect sushi dish to use all the leftovers.

2. The flavour of Salmon Nigiri is not exceptionally strong, add some wasabi taste for the extra zing!

3. Variation and presentation the key! For your sushi dinner, make a variety of sushi's and sushi styles like maki's, nigiri's, uramaki and fried uramaki and present it in a way you get it at a sushi restaurant!

   
   

Nutritional Information (Per 8 Pieces)

Nutrient	Amount per 8 pieces
Calories	318 kcal
Total Fat	11.1g
Saturated Fat	2.1g
Cholesterol	52mg
Sodium	284mg
Salt	0.72g
Total Carbohydrates	30.4g
Dietary Fiber	0.4g
Sugars	2.6g
Protein	22.8g