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This recipe calls for thinly-sliced sushi-grade salmon, but you can also top your vinegary rice with large cooked shrimp (tail-on) or thin slices of ripe avocado. Get the recipe for: Salmon Nigiri. Photo: Daniel AgeePreparing sushi at home is simpler than it sounds and much more affordable than dining out at a restaurant. This nigiri recipe, featuring hand-formed rice ovals topped with fish, doesn’t require any special tools, tricky rolling, or delicate seaweed sheets. The sticky rice binds together easily, and to avoid over-sticky rice, simply rinse the uncooked grains under running water to eliminate extra starch. Pair it with miso soup, seaweed salad, steamed edamame, and a glass of sake for a full meal.
What Sets Nigiri Apart from Sashimi?
Sashimi and nigiri are two popular varieties of sushi. Nigiri, which translates to "squeeze" in Japanese, is a small mound of pressed sticky rice topped with raw or cooked seafood, egg, or vegetables. Often, a touch of wasabi is placed underneath the fish before it's pressed onto the rice. Sashimi, on the other hand, is similar to nigiri but served without rice—just elegantly sliced fresh fish, typically as an appetizer.
Maki is another well-loved sushi type. These are long rolls wrapped in seaweed and sliced into bite-sized pieces for easy enjoyment.
What Kind of Salmon is Best for Nigiri?
Choose fresh salmon that hasn’t been frozen previously. Look for salmon with vibrant color and no unpleasant fishy odor. Ideally, the fish should be labeled as "sushi grade," indicating it’s safe and of high quality for eating raw.
Ingredients:
¼ cup unseasoned rice vinegar
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 cup uncooked sushi rice
¾ pound sushi-grade salmon, thinly sliced
Wasabi paste
Soy sauce or tamari
Directions:
Mix the vinegar, sugar, and salt in a small bowl until completely dissolved.
Rinse the rice thoroughly with water, then cook it according to the instructions on the package.
Once cooked, spread the rice out in a large glass dish, drizzle the vinegar mixture over it, and gently fold it to combine.
Shape the rice into 16 pieces (each 3 inches by 1 inch). Spread a small amount of wasabi (to taste) onto the bottom of each slice of salmon, and then place the salmon on top of the rice. Serve with soy sauce or tamari for drizzling on top of the salmon.
If the rice is too sticky to shape into balls, try dipping your hands into a mixture of 50% water and 50% vinegar. This will help prevent the rice from sticking to your fingers.
Salmon Nigiri Variations
The seasoned rice can be topped with just about any type of seafood, vegetable, or even fruit! Just ensure that the topping is properly sized to cover the rice. Here are some suggestions for ideas.
- Thinly sliced, raw sushi-grade tuna
- Boiled shrimp
- Omelet
- Fresh cut mango
- Grilled shiitake mushroom tops
- Cooked snow peas
- Cooked asparagus
Nutritional Information (per serving)
| 317 | Calories |
| 6g | Fat |
| 44g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| 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 | 40% |
*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.
