Salmon nigiri on sushi rice

Clean the salmon: remove the skin and any pin bones with tweezers, pat dry with a paper towel and refrigerate - salmon nigiri requires well-chilled fish (avoid direct contact with ice). Cold fish is easier to slice.

Slice the salmon with a sharp knife across the grain in one smooth stroke - ideal thickness about 5-6 mm and length around 7-8 cm. Cut at a slight angle so the slices sit nicely on the rice. Place them on a plate lined with plastic wrap and keep chilled.

Rinse the sushi rice several times under cold water in a sieve until the water runs almost clear - this removes excess starch. Let the rice drain.

In a small pan combine rice vinegar, sugar, and salt, and heat just enough for the sugar and salt to dissolve (do not boil). Set aside to cool.

Prepare a wide bowl for mixing the rice, a small bowl of water with a drop of vinegar to wet your hands when shaping, and a clean cloth to cover the rice while it cools.

Put the rinsed rice into a pot, add water in a ratio of 1:1.2 (360 ml water per 300 g rice). Bring to a boil, then immediately reduce to the lowest heat, cover and cook for about 12 minutes until the water is absorbed and the grains are translucent at the edges.

After cooking, let the rice rest for another 10 minutes with the lid on so moisture distributes evenly. Do not remove the lid at this stage - the rice at the edges will finish cooking in the steam.

Transfer the rice to a wide bowl, immediately pour over the prepared vinegar dressing and gently fold with a wooden or silicone spatula (do not mash) so the dressing is absorbed evenly and the grains stay separate.

While mixing, fan the rice to give it a shine. Spread it into a thin layer and let it cool to body temperature - the grains should be glossy, supple, and not overly sticky.

Wet your hands with the water and vinegar mix, take about 20-25 g of rice (a small handful) and form an oval log with a gentle folding press - the rice should hold its shape but not be packed too tight.

Place a thin strip of wasabi on top of the rice log (optionally between rice and fish) and lay the salmon slice over it. Press gently along the fish so the salmon adheres and the edges are smooth.

Serve salmon nigiri immediately with soy sauce and pickled ginger. Eat fresh, ideally within 30 minutes of preparation. Use sashimi-grade salmon and keep the dish chilled until serving.