nigiri sushi

﻿This salmon sashimi is a delicious and light appetizer or dinner preparation. Served with fresh wasabi, ginger, soy sauce or a delicious side of soy yuzo citrus ponzu.

Salmon Sashimi

5-6 oz salmon (sushi grade only***)

soy sauce

tbsp citrus ponzu sauce

garlic (optional for garlic ponzu sauce)

¼ tsp wasabi (adjust to desired level of heat)

lemon juice

lemon

½ tsp wasabi

pickled ginger (thinly sliced)

Slice salmon fish into thin slices (sashimi style, about ¼ inch thick or your preference). Slices should be rectangular shape.

Mix soy sauce and citrus yuzu ponzu sauce for a delicious dipping sauce. They can also be used as separate dipping sauces. If you would like to make garlic ponzu sauce, you can add a pinch of pressed or finely minced garlic to your ponzu. This garlic ponzu sauce was made popular by the famous Japanese restaurant Nobu.

Soy Citrus Yuzu Ponzu Sauce

Mix soy sauce, wasabi and lemon juice for a delicious dipping sauce. The lemon juice is not traditional but it adds a nice tart flavor.

Soy Sauce with Wasabi and Lemon

Wasabi and pickled ginger may also be served as a side.

Optional Garnishes

An easy and complete homemade Nigiri tutorial with lots of tips and tricks. Unlike maki sushi, nigiri isn’t rolled. Instead, it’s comprised of a thin slice of raw or cooked seafood like salmon or shrimp atop a mound of vinegary rice. You’ll learn everything about Japanese nigiri including the difference between nigiri and sashimi, and how to make perfect nigiri at home.

Best Homemade Nigiri Sushi Recipe

Sushi Rice

Sushi Vinegar

Wasabi

Pickled Ginger

Soy Sauce

Eel Sauce

Nori Seaweed Sheet

Sharp Knife

Salmon

Tuna

Shrimp (Ebi)

Tamago (Egg)

Yellowtail (Hamachi)

Octopus

Step 1: Cook the Sushi Rice: Wash and rinse the rice with cold water. Add the rice and water to the rice cooker. Cook according to the instruction.

Step 2: Season the Rice: Transfer the rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar and sugar).

Step 3: Prepare the Topping: If you use raw fish, cut it against the grain, with an angle of 30 to 45 degrees. I recommend cutting it to 3-inch long, 1-inch wide, and 1/4-inch thick pieces. (You’ll need to adjust the angle from time to time to get the proper length and thickness.) If you make tamago nigiri, you’ll need to cook the egg first. See this post for details.

Step 4: Shape the Rice: Place about 3 tablespoons of rice in your hand. Squeeze it together until it rolls into a firm oval shape. Make the bottom flat with the rounded top. (You can dip your hand in tezu water to prevent sticking.)

Step 5: Assemble the Nigiri: Place the fish, egg, or veggie slice on the root of your fingers. Then take a pea-sized portion of wasabi, and spread it in the middle of the slice. Place the rolled sushi rice onto the topping slice, and bend your fingers to cover both the topping and rice together. Press down the rice using the index finger from the other hand. Turn the topping and rice and let the topping slice sit on top of the rice.

Step 6 (optional): For some nigiri sushi such as Tamago, you can wrap a thin nori strip around the width of the nigiri to secure the topping to the rice. Serve with optional wasabi, soy sauce, along with pickled ginger.

Seared Salmon Nigiri (Aburi Salmon) is very popular among Aussies, particularly with a sweet soy-based sauce brushed over the seared salmon. By searing it, the salmon becomes sweeter and more delicious. You will end up eating so many pieces without realising it.Cook Time does not include the time to cook rice.Don&#039;t forget to see the section &#039;MEAL IDEAS&#039; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Seared Salmon Nigiri (Aburi Salmon)

salmon

/ 6.3 ounces hot cooked rice ((note 2))

tbsp rice wine vinegar

water

rice wine vinegar

tsp sugar

salt

mirin

tbsp sugar

tbsp finely sliced red onion

curly parsley

Put all the Tare ingredients in a small saucepan and bring it to a boil. Bring the heat down and simmer gently until the liquid reduces to about half of the original quantity.

Put the Sushi Rice Vinegar ingredients in a bowl and mix well until the sugar is dissolved.

Sprinkle the Sushi Rice Vinegar over the hot rice in a bowl and mix using a spatula. Move the spatula in a cutting motion so that you don’t break the rice grains. Cover the bowl with a wet kitchen towel/kitchen paper.

Slice the salmon fillets into 3-5mm / ⅛-3⁄16&quot; thick pieces using the sogi-giri (slant cutting) method. Each slice should be about 3cm / 1¼&quot; wide, 8cm / 3⅛&quot; long (note 4).

Mix the Tezu ingredients in a small bowl.

Preparation

Wet both palms with the tezu, massage hands ensuring that all fingers including between the fingers are wet (note 5). Then clap your hands once so that the excess liquid will be splashed and eliminated.

Take 1/12 of the rice (about 15g / 0.5oz) in your right hand and squeeze the rice gently to make a ball (about 3-3.5cm / 1¼-1⅜&quot; in diameter).

Place a salmon piece across the proximal phalanx (base section of the fingers) of your left hand (for the right hander).

Place the rice ball on the centre of the salmon piece, then make a dent in the centre of the rice with your right index finger (to air the rice).

Turn the sushi over by rolling it towards the tips of your fingers and move it to where the salmon piece was placed initially.

Place your right index finger on the salmon, place the left thumb on the edge of the rice and squeeze the left hand gently while pressing the index finger slightly (to firm up the entire sushi piece).

Turn it around 180 degrees and do the same so that the shape of the sushi becomes a rounded rectangle.

With your right thumb and the index finger, hold the sides of the sushi including the edge of the salmon piece, and squeeze very gently (to shape and wrap the sushi with the salmon).

Repeat for the remaining salmon pieces.

Making Nigiri Sushi (see note 6 for step-by-step photo)

Place the salmon nigiri pieces on a heat resistant plate or a tray. Using a blowtorch, sear the surface of the salmon until it begins to lightly char.

Brush the tare over the salmon a couple of times, then place a small amount of sliced red onion topped with a tiny sprig of parsley if using.

Making Aburi Salmon Nigiri Sushi

Top 3 nigiri sushi recipes from across the web

The most viewed nigiri sushi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Salmon Sashimi

Best Homemade Nigiri Sushi Recipe

Seared Salmon Nigiri (Aburi Salmon)

Top 3 nigiri sushi recipes from across the web

The most viewed nigiri sushi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon Sashimi

Best Homemade Nigiri Sushi Recipe

Seared Salmon Nigiri (Aburi Salmon)

The most viewed nigiri sushi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine