Salmon nigiri is one of the most popular pieces of sushi outside of Japan, although traditionally salmon was little used in Edo. The Nikkei fusion and Norwegian aquaculture made it popular worldwide. Preparing it at home requires perfectly vinegared rice and extremely fresh fish.
Japanese
Sushi nigiri de salmon casero
Homemade salmon nigiri sushi with vinegared rice, wasabi and pickled ginger.
- Japan
- Main course
- Light
- High protein
- Low fat
- medium-high
40 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 24 g
- Fiber 1 g
- Carbohydrates 52 g
- Fat 10 g
- Sodium 680 mg
Story behind the dish
Preparation
Homemade salmon nigiri sushi is a Japanese preparation with high difficulty. Reserve about 65 minutes in total (40 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of sushi rice.
- Have ready: 500 ml of water.
- Have ready: 4 tablespoons of rice vinegar.
- Have ready: 2 tablespoons of sugar.
- Have ready: 1 teaspoon of salt.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Wash the rice until the water runs clear; cook with water and…
Wash the rice until the water runs clear; Cook with water and rest covered for 10 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Mix vinegar
Mix vinegar, sugar and salt; Add to hot rice, mixing with cutting movements. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Cool the rice to room temperature covered with a damp cloth.
Cool the rice to room temperature covered with a damp cloth.
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Cut salmon into 5 mm x 3 cm slices; form rice balls of 20…
Cut salmon into 5 mm x 3 cm slices; form 20 g rice balls with moistened hands.
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Spread wasabi on the salmon and press on the rice ball…
Spread wasabi on the salmon and press it onto the rice ball to form nigiri.
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Serve immediately with soy
Serve immediately with soy, pickled ginger and extra wasabi.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with whole wheat pasta or brown rice for greater fiber content.
- Mild version by reducing chilies and hot spices by half.
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