Homemade Salmon Nigiri
Easy restaurant-quality salmon nigiri made at home with just a few simple ingredients. Perfect for introducing Japanese cuisine to your family table.
Ingredients
- 2 cups Japanese short-grain rice
- 2 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 oz sushi-grade salmon (from a reputable fishmonger)
- Wasabi paste
- Soy sauce (for serving)
- Pickled ginger (for serving)
Instructions
- Rinse the rice thoroughly in cold water until the water runs clear, about 5-7 times.
- Cook rice according to package directions, either in a rice cooker or on the stovetop.
- While rice cooks, prepare sushi vinegar by combining rice vinegar, sugar, and salt in a small saucepan. Heat gently until sugar dissolves, then cool to room temperature.
- Once rice is cooked, transfer to a large wooden or glass bowl (avoid metal bowls which can react with the vinegar).
- Pour the vinegar mixture over the hot rice and fold gently with a cutting motion using a rice paddle or wooden spoon, being careful not to mash the grains.
- Fan the rice while mixing to help it cool quickly and develop a glossy texture.
- Cover rice with a damp towel and let it come to room temperature, about 10-15 minutes.
- While rice cools, slice salmon against the grain into thin rectangles, approximately ¼ inch thick and sized to cover your rice balls.
- Prepare a small bowl of water with a touch of rice vinegar for moistening hands (prevents sticking).
- With moistened hands, take about 2 tablespoons of rice and gently compress into an oval shape with a flat bottom.
- Place a small dab of wasabi on top of each rice ball.
- Drape a slice of salmon over the rice, gently pressing it to adhere to the rice and wasabi.
- Arrange on a serving platter and serve immediately with soy sauce and pickled ginger on the side.
Notes
For food safety, always purchase salmon labeled specifically for raw consumption (sushi-grade or sashimi-grade) from a reputable fishmonger.
Keep your hands moistened while forming rice to prevent sticking.
A very sharp knife is essential for cleanly slicing the salmon.
This dish is best consumed immediately after preparation for optimal freshness and food safety.