Salmon Nigiri

Making sushi at home is easier than you think, and a lot less expensive than ordering it at a restaurant. The sticky rice holds together well and is easy to work with, but if you’re having trouble forming the rice balls, dip your hands in a 50/50 solution of water and vinegar. Rinsing the rice under running water before cooking also removes excess surface starch, which can sometimes make the rice too sticky. Serve with miso soup, a seaweed salad, steamed edamame, and sake. In lieu of salmon, try topping the rice with grilled shiitake mushroom caps, or slices of mango.

salmon-nigiri
Photo by Daniel Agee
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  • Makes 4 (serving size: 4 pieces)
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 316.96 calories
    • Fat 5.65 g
    • Sat Fat 0.90 g
    • Cholesterol 46.78 mg
    • Sodium 592.95 mg
    • Protein 20.12 g
    • Carbohydrate 43.72 g
    • Sugar 3.39 g
    • Fiber 1.40 g
Making sushi at home is easier than you think, and a lot less expensive than ordering it at a restaurant. The sticky rice holds together well and is easy to work with, but if you’re having trouble forming the rice balls, dip your hands in a 50/50 solution of water and vinegar. Rinsing the rice under running water before cooking also removes excess surface starch, which can sometimes make the rice too sticky. Serve with miso soup, a seaweed salad, steamed edamame, and sake. In lieu of salmon, try topping the rice with grilled shiitake mushroom caps, or slices of mango.

Ingredients

  1. Check ¼ cup unseasoned rice vinegar
  2. Check 1 tablespoon granulated sugar
  3. Check 1 teaspoon kosher salt
  4. Check 1 cup uncooked short-grain rice
  5. Check ¾ pounds sushi-grade salmon, thinly sliced
  6. Check Wasabi paste
  7. Check Soy sauce

Directions

  1. Stir together vinegar, sugar, and salt in a small bowl until dissolved.
  2. Thoroughly rinse rice with running water; cook according to package directions. Spread rice in a large glass baking dish; drizzle with vinegar mixture, and gently fold in to incorporate.
  3. Form rice mixture into 16 (3- x 1-inch) pieces; top with salmon slices and wasabi to taste. Serve with soy sauce.