Sushi
Salmon Nigiri
Salmon Nigiri highlights the quality of the fish. It consists simply of a slice of raw, premium salmon served over a hand-pressed mound of vinegared rice.
Watch it madeTakoshiho Cooks Japan · 6:21
Ingredients
- sushi rice1 cup (uncooked)
- sashimi-grade salmon fillet200 g
- water1 1/4 cups
- rice vinegar2 tbsp
- granulated sugar1 tbsp
- salt1/2 tsp
- wasabi paste1 tsp
- soy saucefor serving
- pickled gingerfor serving
Method
- Rinse the sushi rice under cold water until the water runs mostly clear.
- Cook the rice with the measured water, then let it steam covered off the heat for 10 minutes.
- Warm the rice vinegar with the sugar and salt just until dissolved, then fold it gently into the hot rice and let the rice cool to warm room temperature.
- Slice the salmon against the grain into thin, even nigiri slices, about 2 to 3 inches long and just thick enough to drape over the rice.
- With lightly damp hands, shape the rice into small oval mounds; if desired, spread a tiny amount of wasabi on each mound.
- Lay a slice of salmon over each rice mound, pressing gently so it adheres, and serve immediately with soy sauce and pickled ginger.
Common questions
Can I use regular salmon instead of sushi-grade salmon for nigiri?
No—use sushi-grade or previously frozen fish labeled safe for raw consumption. Regular salmon may carry parasites or bacteria. If you can’t get sushi-grade salmon, cook the fish first or choose a different topping.
How long does it take to make salmon nigiri from start to finish?
Plan for about 45 to 60 minutes total. Rice cooking and seasoning takes the longest, then cooling to body temperature. Slicing fish and shaping nigiri is quick once the rice is ready.
What are the most common mistakes when making salmon nigiri?
Using rice that’s too hot or too cold, cutting salmon too thick, and pressing the rice too hard are the biggest mistakes. Also, too much wasabi or wet hands can make the nigiri fall apart.
Can I store leftover salmon nigiri, and for how long?
Raw salmon nigiri is best eaten immediately. If needed, refrigerate it right away and eat within 24 hours, but the rice will dry out and the texture suffers. Do not leave it at room temperature.
What should I serve with salmon nigiri?
Serve with soy sauce, pickled ginger, and a small dab of wasabi. For a fuller meal, pair it with miso soup, a cucumber salad, or simple edamame so the salmon stays the focus.