Salmon Nigiri Sushi
Salmon Nigiri, or "Sake Nigiri" in Japanese, is one of the most popular types of sushi around the world. It consists of a slice of fresh, raw salmon draped over a small, hand-formed ball of vinegared sushi rice. Known for its rich, buttery texture and mild, slightly sweet flavor, salmon is a favorite among both sushi newcomers and seasoned connoisseurs. This dish is featured in many food recipes shared by Home Cooks worldwide, emphasizing the balance between the freshness of the fish and the subtly seasoned rice, offering a melt-in-your-mouth experience with every bite.
While not traditionally used in Edo-period Japan (where raw salmon was avoided due to parasites), modern food safety and sourcing—particularly from places like Norway—have made salmon a safe and celebrated choice for sushi. Salmon Nigiri is often garnished with a thin brush of soy sauce, a small dab of wasabi between the rice and fish, or toppings like thinly sliced scallions or a dot of spicy mayo. On platforms like Cookpad, you'll find creative variations and trusted food recipes that guide enthusiasts in recreating this simple yet luxurious bite that captures the essence of high-quality sushi with minimal effort.
Detailed Recipe for Salmon Nigiri
Ingredients:
- 8–10 slices of
sashimi-grade salmon (sake), about 2.5–3 inches long and 1/4 inch thick
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Wasabi (optional)
- Soy sauce, pickled
ginger for serving
- Optional garnish:
chopped green onion, sesame seeds, or spicy mayo
Instructions:
1. Prepare
the Sushi Rice:
- Rinse the rice under
cold water until the water runs clear. Cook it with 2 cups of water.
- In a small bowl, mix
together rice vinegar, sugar, and salt until dissolved. Fold into the hot
rice gently and let it cool to room temperature.
2. Prepare
the Salmon:
- If not pre-sliced,
use a very sharp knife to slice sashimi-grade salmon into uniform, thin
slices about 2.5 inches long and 1/4 inch thick. Cut against the grain for
optimal texture.
3. Form
the Nigiri:
- Wet your hands with
water to prevent sticking.
- Take about 2
tablespoons of sushi rice and shape it into a small, oval mound using
gentle pressure.
- (Optional) Place a
tiny dab of wasabi on the underside of each salmon slice.
- Place the salmon
slice over the rice and press gently so the fish adheres to the rice.
4. Serve:
- Arrange the salmon
nigiri neatly on a plate.
- Garnish with optional
toppings like green onion or sesame seeds.
- Serve with soy sauce,
pickled ginger, and wasabi on the side.
Salmon
Nigiri offers a beautiful combination of taste, texture, and color—making it a
go-to favorite for sushi lovers and a show-stopping choice for homemade sushi
nights.
