Salmon nigiri

Mains, Salmon and tuna

Sushi made of a small ball of rice topped with the slice of salmon.


Recipe for 4 persons

For the rice

400 Ml
Sushi rice
400 Ml
120 Ml
Rice vinegar
30 Ml
6 Ml

For salmon nigiri

12 Slice(s)
Salmon filet skin-off
5 Ml
Wasabi powder

Preparation time: 30 min

  • Rice preparation

    Place rice in a colander and rinse with cold water, stirring well, until the water flowing from the strainer is clear. Let the rice drain well in colander. Cook your rice in a rice cooker.

    Alternatively, use a small pot: combine rice and water and cover so that it is completely sealed. Bring to a boil over medium heat (Rely on your ears because you should never lift the lid of the pan). Then continue cooking for 5 minutes. Lower the heat to low and cook for 10 minutes. Lift the lid and let the rice stand for 10 minutes.

    In another saucepan, combine the vinegar, salt and sugar and heat without boiling. Once the sugar completely dissolves, remove from heat and let cool. Transfer the rice in a hangiri or bowl to cool it down using of a fan or a sheet of cardboard. Pour the mixture vinegar mixture over the rice, mixing gently to avoid crushing the grain.

    Once the vinegar preparation is incorporated, keep the rice in a bowl covered with a damp cloth until ready to prepare maki sushi or nigiri sushi.

  • California rolls preparation

    Dilute wasabi powder in a little water to form a paste. Take a rice ball, roll it gently in your hand. Transfer the rice ball in your other hand and spread a small line of wasabi on top. Place a slice of salmon and just apply a little pressure to obtain the desired shape.

Make sure you get very fresh fish for your sushi. A fresh salmon fillet should be shiny and not smell anything.

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