Salmon Nigiri
Seasoned sushi rice and thin slices of very fresh salmon are all there is to salmon nigiri, so each part has to be right. Nigiri is the hand-pressed style of sushi that comes from Edo, now Tokyo. This recipe makes 14 pieces, enough for two people, with a good rice-to-water ratio, a simple vinegar seasoning and advice on buying salmon that is safe to eat raw.
- Total
- 1 h 40 min
- Prep
- 35 min
- Cook
- 15 min
- Serves
- 2
- Per serving
- 500kcal
Choosing the right cut for salmon nigiri
Pick a thick, evenly coloured piece from the centre of the fillet, with as little white fat line and as few bones as possible. Run your fingers over it to find any pin bones and pull them out with tweezers.
Look for firm flesh that springs back, a clean, sea-fresh smell, and a use-by date a few days away. If you cannot find salmon labelled for raw eating, freeze it for 24 hours first as in the FAQ below.
Preparing salmon nigiri
Tap a time to start a timer.
- Rinse and soak the rice Put the rice in a sieve and rinse under cold running water, swirling it with your hand, until the water runs almost clear. Leave it to drain and soak for .
- Cook the rice Tip the rice and 200ml water into the saucepan, bring to the boil, then cover, turn the heat to low and cook for without lifting the lid. Take the pan off the heat and leave it covered for .
- Season the rice Heat the vinegar, sugar and salt in a small pan or microwave for 20–30 seconds until the sugar dissolves. Tip the rice into the wide bowl and pour over the vinegar. Fold gently with a cutting motion to avoid crushing the grains. Leave it to cool to just warm, about , covered with a damp tea towel.
- Slice the salmon Keep the salmon in the fridge until you are ready. Using a very sharp, long knife, cut it in a single smooth pull, at a slight angle, into 14 slices about 1cm thick, 6–7cm long and 3cm wide.
- Shape the rice Dampen your hands with water. Take about a heaped tablespoon of rice (roughly 25g) and press it lightly into a small oblong in your palm, firm enough to hold together but not packed.
- Top and press Dab a tiny amount of wasabi on one side of a salmon slice, lay it over the rice with the wasabi side down, and press gently with two fingers to seal. Repeat with the rest, then serve straight away with the soy sauce.
Serving salmon nigiri
Put the nigiri on a plate with a little extra wasabi and, if you like, pickled ginger, and pour the soy sauce into a small dish. Pick up each piece and dip the salmon side, not the rice, into the sauce so the rice stays intact.
If you would like to try rolls rather than mounds, see sushi with salmon. Anyone who should avoid raw fish can have a cooked dish instead, such as pan-fried salmon.
Common problems and fixes for Salmon Nigiri
- The rice sticks to your hands.
- Your hands are too dry. Keep a small bowl of water beside you, dampen your fingers before each piece, and wipe off excess so the rice does not become soggy.
- The rice mounds fall apart.
- They have been shaped too loosely or the rice is too cold. Use rice at body temperature, press a little firmer and rotate the mound as you shape it.
- The rice is hard in the middle or mushy.
- Too little or too much water, or lifting the lid. Measure by weight and volume exactly, keep the lid on the whole time, and let the rice steam off the heat for the full 10 minutes.
Frequently asked questions about Salmon Nigiri
What salmon is safe to eat raw in the UK?
Buy fresh salmon from a fishmonger or supermarket fish counter and tell them you plan to eat it raw, or choose a pack labelled as suitable for raw eating. The Food Standards Agency advises that fish for raw eating should be frozen first, at -20°C for at least 24 hours, to kill parasites; thaw it in the fridge before slicing.
Who should avoid raw salmon?
Pregnant women, young children, older people and anyone with a weakened immune system should avoid raw fish. They can enjoy cooked salmon instead.
Can I make nigiri ahead or keep leftovers?
It is best eaten straight away. Seasoned rice can be left covered at room temperature for 1–2 hours, but do not chill it as it turns hard. Throw away assembled nigiri that has been out for more than 2 hours.
Can I use other rice?
Use proper sushi rice, which is short-grain and sticky. Basmati or long-grain rice will not hold together.
How did you like the recipe?
4.7 / 5 · 54 ratings
