Salmon nigiri at home
The hard part of nigiri is slicing the fish. Here it's already done, the slices are calibrated for nigiri, so the whole secret comes down to well-seasoned rice.
Instructions
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Thaw the slices
Put the Salmon Topping covered in the fridge, 3-4 hr. Keep the slices cold until assembly.
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Cook the rice ⏱ 20 min
Rinse the rice until the water runs clear and cook it according to the package instructions. Mix the rice vinegar with the sugar and salt and fold them into the hot rice. Let it come to room temperature.
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Shape the rice balls
With palms moistened in water with a little vinegar, press about 20 g of rice into an oval shape, about two fingers wide. Don't squeeze hard, good nigiri is airy.
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Assemble
Put a dab of wasabi on the rice, lay the salmon slice on top and press gently with two fingers so it wraps the rice.
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Serve
Serve immediately, with soy sauce, wasabi and pickled ginger (gari) on the side. Dip the fish side in the soy sauce, not the rice.
Good to know
Don't form nigiri with hot rice, it warms the fish and makes it fall apart. Thawed slices are eaten the same day and not refrozen. The product contains fish, and the soy sauce contains soy and wheat.
Frequently asked questions
What rice do I use for nigiri?
Koshihikari Sushi Rice, rinsed until the water runs clear and cooked per the package. Season it with 3 tbsp rice vinegar, 1 tbsp sugar and 1 tsp salt.
Do you need to slice the salmon for nigiri?
No, the Salmon Topping slices come already cut at sushi grade for nigiri. Thaw them covered in the fridge for 3 to 4 hours and use them cold.
Why won't the fish stay on the nigiri rice?
Because the rice is too hot and warms the fish, which then falls apart. Shape the roughly 20 g rice balls only after the rice has come to room temperature.
Can Salmon Topping be refrozen after thawing?
No, thawed slices are eaten the same day and not refrozen. The product contains fish, and the soy sauce served alongside contains soy and wheat.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Salmon nigiri at home
Salmon nigiri at home
The hard part of nigiri is slicing the fish. Here it's already done, the slices are calibrated for nigiri, so the whole secret comes down to well-seasoned rice.
Notes
Don't form nigiri with hot rice, it warms the fish and makes it fall apart. Thawed slices are eaten the same day and not refrozen. The product contains fish, and the soy sauce contains soy and wheat.
