Salmon Nigiri Sushi

Ingredients

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

Instructions

1. 1

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

2. 2

   In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the warm cooked rice using a wooden spatula, being careful not to mash the grains. Let the rice cool to room temperature.

3. 3

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

4. 4

   Moisten your hands with a mixture of water and a splash of vinegar to prevent sticking. Take about 2 tablespoons of rice and shape it into an oblong mound in your palm.

5. 5

   If using wasabi, dab a tiny amount onto the center of a salmon slice.

6. 6

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

7. 7

   Repeat with remaining ingredients and serve immediately with soy sauce and ginger.