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- Salmon nigiri on sushi rice
Salmon nigiri on sushi rice
Ingredients
Step by step process
Preparation
- 1
Clean the salmon: remove the skin and any pin bones with tweezers. pat dry with a paper towel and keep refrigerated so it stays well chilled (avoid direct contact with ice). Cold fish is easier to slice.
- 2
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.
TIP:When slicing salmon, hold the knife nearly horizontal and make one smooth stroke across the fibers, so the slices stay clean and juicy.
- 3
Rinse the sushi rice several times under cold water in a sieve until the water runs almost clear to remove excess starch. Let the rice drain.
TIP:Rinse sushi rice with cold water until the water is almost clear. This will remove excess starch and give it a glossy, slightly sticky texture.
- 4
In a small pan, combine rice vinegar, sugar, and salt, and heat just enough for the sugar and salt to dissolve (do not boil). let the mixture cool.
- 5
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.
TIP:When working with sticky ingredients like sushi rice or wet dough, moisten your fingers with water. This helps prevent sticking to your hands and makes the work easier.
Cooking
- 6
Put the rinsed rice into a pot, add water according to the rice-to-water ratio recommended for your 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.
- 7
After cooking, let the rice rest for another 10 minutes with the lid on so moisture evens out. do not remove the lid at this stage-the rice at the edges will finish cooking in the steam.
- 8
Transfer the rice to a wide bowl, immediately pour over the prepared vinegar dressing and gently mix with a wooden or silicone spatula using a folding motion (do not mash) so the dressing is absorbed and the grains stay separate.
- 9
While mixing, fan the rice to give it shine. spread it into a thin layer and let it cool to body temperature-the grains should be glossy, supple and not overly sticky.
Serving
- 10
Wet your hands with the water and vinegar mixture, take approximately 20-25 g of rice (a small handful in the palm) and form an oval log with a gentle folding pressure-the rice should hold its shape but not be too compressed.
- 11
Place a thin strip of wasabi on top of the rice (optional between rice and fish) and lay the salmon slice over it. Gently press along the fish so the salmon adheres and the edges are smoothed.
- 12
Serve the nigiri immediately with soy sauce and pickled ginger. eat fresh, ideally within 30 minutes of preparation. Use sashimi-quality salmon and keep the dish chilled until serving.
More tips:
Use sashimi-grade salmon (or previously frozen according to food safety guidelines). keep the fish and tools as cold as possible at all times.
To cool the rice faster and improve texture, spread it in a thin layer and fan it. this gives it a shine and prevents the surface from becoming sticky.
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