Food Recipes Salmon Nigiri 3.9 (34) Make sushi at home? Of course you can. Yes, even you! By Paige Grandjean Paige Grandjean Paige Grandjean is an associate editor at Food & Wine magazine. Since joining the Dotdash Meredith team in 2015, Paige has tested and developed more than 2500 recipes. Her work has been shared in more than 15 magazine brands, including Real Simple, Southern Living, Eating Well, and Food & Wine. Highlights: * More than five years of experience developing and testing recipes in the test kitchen * Member of the International Association of Culinary Professionals * Earned a level 2 with distinction accreditation from the Wine & Spirits Education and Trust in Spirits * Folio: Eddie & Ozzie Award finalist in 2021 Real Simple's Editorial Guidelines Updated on August 21, 2022 Print Share Share Tweet Pin Email Yes, this recipe is intended for thinly-sliced sushi-grade salmon. But you can also top the vinegar-seasoned rice with large cooked, tail-on shrimp or thin slices of ripe avocado. Get the recipe:Salmon Nigiri. Photo: Daniel Agee Hands On Time: 15 mins Total Time: 30 mins Yield: 4 (serving size: 4 pieces) Jump to Nutrition Facts Jump to recipe Making sushi at home is easier than you think, and a lot less expensive than ordering at a restaurant. This recipe for Nigiri—the style of sushi with hand-molded ovals of rice on the bottom with fish on top)—requires no special equipment, no precarious rolling, and no brittle sheets of seaweed. The sticky rice holds together well and is easy to work with but, to avoid cooked rice that's too sticky, rinse uncooked rice under running water to remove excess surface starch. If the cooked rice is still too sticky to form balls, dip your hands in a 50/50 solution of water and vinegar. 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. This Is the Best—and Only—Way to Eat Sushi, According to a Renowned Sushi Chef Ingredients ¼ cup unseasoned rice vinegar 1 tablespoon granulated sugar 1 teaspoon kosher salt 1 cup uncooked short-grain rice ¾ pounds sushi-grade salmon, thinly sliced Wasabi paste Soy sauce Directions Stir vinegar, sugar, and salt in a small bowl until dissolved. Thoroughly rinse rice with running water and then cook according to package directions. Spread rice in a large glass baking dish, drizzle with vinegar mixture, and then gently fold in to incorporate. Form rice mixture into 16 (3-by-1-inch) pieces, and then top with salmon slices and wasabi (to taste). Serve with soy sauce. Print Nutrition Facts (per serving) 317 Calories 6g Fat 44g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 317 % Daily Value * Total Fat 6g 7% Saturated Fat 1g 5% Cholesterol 47mg 16% Sodium 593mg 26% Total Carbohydrate 44g 16% Total Sugars 3g Protein 20g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.