Salmon Nigiri

🔥 Prep

• Rinse 200 g sushi rice under cold water until the water runs clear, then drain.
• Soak the rinsed rice in fresh water for 30 minutes, then drain again.
• Measure out 1 tbsp rice vinegar and set aside.
• Slice 100 g fresh salmon into pieces about 0.5 cm thick, 4‑5 cm long, and width matching the rice bite.
• Have 1 tsp wasabi ready in a small dish.

🔥 Cook

• 1. Transfer the drained rice to a saucepan, add 200 ml water, and bring to a boil over medium-high heat.
• 2. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
• 3. Remove the pot from heat and let the rice steam, still covered, for 10 minutes.
• 4. Transfer the hot rice to a large bowl, gently fold in the 1 tbsp rice vinegar using a wooden spatula, fanning the rice to cool it to body temperature (~37 °C).
• 5. With damp hands, shape a small oblong mound of rice (~15 g) by pressing firmly between your palms.
• 6. Lightly spread a tiny dab (about ¼ tsp) of wasabi on the top center of each rice mound.
• 7. Place a slice of salmon atop the wasabi‑covered rice, pressing gently to adhere.
• 8. Repeat steps 5‑7 until all rice and salmon are used.

🔥 Serve

• Arrange the salmon nigiri on a clean platter, preferably with the salmon side facing up.
• Serve with a small dish of soy sauce for dipping, pickled ginger (gari), and extra wasabi on the side.
• Enjoy immediately while the rice is slightly warm and the salmon is fresh.