Salmon Nigiri

thingslinadoes

Cook TIme 1

Cuisine Japanese

Servings 2 (15-20 pieces total)

Rinse and drain rice under cool water a few times. Use the sushi rice settings on a rice cooker, or cook stove top with a 1:1 rice to water ratio.
1 cup Japenese short grain rice
To cook stove top: Bring to a boil, then put on a tight-fitting lid and reduce to a simmer for 10-12 min. Remove from heat, and to rest with lid on for 10 minutes.

Prepare the rice seasoning by combining sugar, rice vinegar, and salt. Heat over stove or in microwave and mix until dissolved. Set aside to cool.
1 tbsp sugar, 2 tbsp rice vinegar, 1/2 tsp kosher salt
Once rice is cooked, add it to a bowl and pour in rice seasoning over rice while it’s hot. Mix to combine. If rice appears wet, leave uncovered, mixing occasionally, until rice has cooled and is sticky. Then, cover with a towel while cutting fish.

Rinse sushi-grade salmon and pat dry. Cut across the grain (perpendicular to white lines) and at an angle (not straight up and down) to get wider, more even cuts. Cut in a fluid slicing motion – starting from the heal of the knife and bringing it towards you to the tip. Repeat this motion to cut all the way through if necessary.
~8 oz sushi grade salmon (0.5 lbs)
Cover and refrigerate while shaping the rice.

Have a bowl of water (+ some vinegar) on hand while assembling, to keep hands moist so that rice doesn't stick. Take ~2 tbsp of rice, and use one hand to press it between your fingers and palm, to make a compact ovular 'ball'. Compact the ends by pressing between the index and thumb fingers of other hand.
Remove salmon from fridge. Cradle a piece along your left fingers, and press the rice over it.
Plate and serve fresh. Enjoy!
Soy sauce, Lemon wedge, Wasabi paste, Pickled ginger

Keyword recipe, salmon nigiri