Salmon Nigiri Sushi ( サーモン 握り寿司 ) Recipe

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: Here is what you should know about Salmon Nigiri Sushi. Nigiri is traditionally a slice of raw fish, usually prawn, tuna or salmon layered over pressed vinegared rice with a small amount of wasabi for added flavour. 

Sashimi is an assortment of raw fish and is generally an assortment picked by the Sushi chef. Nigiri is a hand-formed ball of rice, with a slice of fish over the top. If you take out the rice, you have Sashimi! Maki is a type of roll in which the seaweed wrap is on the outside of the roll. Rolls are when the rice is rolled on the outside and the seaweed wrap is rolled along the inside.

 

 

 

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Skill Level:	Time: 30 Hours
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Wash the Rice.

 

02 - Boil for 30 minutes with about 1.5c of Water.

 

03 - Heat the rice Wine Vinegar, Sugar and a pinch of Salt together until the Sugar dissolves.

 

04 - Tip the cooked Rice into a large bowl. Pour over the warm Rice Wine mixture and stir through, then leave the Rice to cool down.

 

05 - Line a 20x20cm / 7.8x7.8in baking tin or similar-size dish with a double layer of cling film.

 

06 - Spread the Sushi Rice over the bottom of the tin ( the mixture will be a little sticky, so you may have to wet your hands to do this ).

 

07 - Cover the Rice completely with Smoked Salmon slices.

 

08 - Fold the cling film over the Salmon to cover, pressing down well with your hands to mould everything together. You can chill the sushi in the fridge until ready to use, but try not to chill it for longer than 3 hrs or the Rice will harden.

 

09 - To serve, dip a sharp knife into a little hot Water to stop the Rice from sticking, then cut into 16 rectangles.

 

 

 

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Written by: Uncut Recipes

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