Salmon Nigiri

Ingredients

• 250 grams Sushi-grade salmon fillet
• 1 cup Sushi rice (short-grain)
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 1 teaspoon Wasabi paste(optional)
• 2 tablespoons Soy sauce

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions.

2. 2

   In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice while it is still warm, then let the rice cool to room temperature.

3. 3

   Slice the salmon against the grain into rectangular pieces approximately 1 inch wide and 2 inches long, about 1/4 inch thick.

4. 4

   Prepare a small bowl of water with a splash of vinegar to keep your hands moist. Wet your hands and shape about 2 tablespoons of rice into an oblong mound.

5. 5

   Optional: Dab a tiny amount of wasabi onto the center of a salmon slice.

6. 6

   Place the salmon slice over the rice mound and gently press with two fingers to mold the fish to the rice.

7. 7

   Serve immediately with soy sauce and pickled ginger.