Salmon Nigiri
Experience the art of Japanese cuisine with this Salmon Nigiri recipe—a perfect harmony of tender sushi rice, fresh salmon, and a subtle touch of wasabi. Crafted with precision and simplicity, this elegant dish combines the tangy sweetness of seasoned rice with thin, buttery slices of salmon for an authentic sushi experience. With just 45 minutes of preparation, you’ll master the art of hand-shaping nigiri, creating bite-sized delicacies that pair beautifully with soy sauce and pickled ginger. Ideal for dinner parties or a sophisticated date night, this recipe highlights the freshness of ingredients and the beauty of traditional Japanese cooking. Impress your guests with homemade Salmon Nigiri that’s as stunning as it is delicious!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1.5 tablespoons Sugar
- 1 teaspoon Salt
- 8 ounces Fresh salmon fillet
- 1 tablespoon Wasabi paste
- 4 tablespoons Soy sauce
- 0.25 cup Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over high heat.
Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes or until all the water is absorbed and the rice is tender.
Remove the rice from heat and let it sit covered for 10 minutes to finish steaming.
Transfer the cooked rice to a large wooden or glass bowl and let it cool slightly.
In a small bowl, mix rice vinegar, sugar, and salt until the sugar and salt are dissolved.
Gently fold the vinegar mixture into the rice using a wooden spoon or spatula, fanning the rice to cool it quickly. Be careful not to mash the rice.
While the rice is cooling, slice the salmon fillet into thin, uniform pieces about 2 inches by 1 inch and 1/4 inch thick.
Wet your hands with water to prevent sticking, and take about a tablespoon of sushi rice. Shape the rice into a small oval using your hands.
Dab a small amount of wasabi on one side of a salmon slice.
Place the salmon, wasabi side down, onto the shaped rice and press gently to adhere.
Repeat the process with the remaining rice and salmon pieces.
Serve the salmon nigiri with soy sauce for dipping and pickled ginger on the side.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 5.4 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 282 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
