Nigiri salmon is a popular type of sushi that combines fresh raw salmon and vinegared sushi rice. While it may look complicated, nigiri salmon is surprisingly easy to make at home with just a few key steps. In this article, I’ll provide a step-by-step guide on how to make restaurant-quality nigiri salmon in your own kitchen.
Overview of Nigiri Salmon
Nigiri sushi is a hand-formed style where a topping like fish or seafood is pressed onto a block of sushi rice. The word “nigiri” comes from the Japanese word meaning “hand grip” referring to the hand-shaping technique. Salmon is one of the most beloved proteins used for nigiri due to its buttery texture and mild flavor that pairs beautifully with the rice.
To make nigiri salmon, thin slices of fresh raw salmon are placed atop bite-sized oval-shaped mounds of sushi rice. A tiny smear of wasabi is traditionally added between the salmon and rice, which helps the components adhere while adding a touch of spicy kick. The proportions are designed so the salmon takes center stage, with the rice playing a supporting role.
Benefits of Making Your Own
While you can find nigiri sushi at any Japanese restaurant. there are several advantages to making it at home
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Cost savings – Homemade nigiri costs just a fraction of restaurant prices. Salmon and rice bought at the grocery store are very budget-friendly.
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Customization – You can tweak flavors to your taste by adjusting wasabi amounts or using seasoned rice.
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Freshness – Salmon is optimally delicious when ultra fresh. You control quality and freshness with homemade.
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Fun weekend activity – Cooking nigiri sushi together makes for a fun weekend activity for family or friends.
As long as you have access to sushi-grade salmon and a few key tools, making nigiri salmon sushi at home is totally doable for cooks of all levels. Follow the steps below and you’ll be making restaurant-quality nigiri in no time!
Ingredients Needed
To make about 15-20 pieces of nigiri salmon at home, you will need
- 250-300g sashimi-grade raw salmon
- 300g uncooked sushi rice
- 15g rice vinegar (or white wine vinegar)
- Wasabi paste (optional amount to taste)
- Nori sheets (for hand rolls variation)
- Condiments: soy sauce, pickled ginger
Be sure to use only the highest quality sashimi-grade salmon since it will be eaten raw. It should be very fresh, firm, and free of bones.
Step-by-Step Guide
Follow these simple steps for flawless nigiri salmon every time:
1. Cook and Season the Sushi Rice
Properly cooked rice that’s seasoned just right is key for great tasting nigiri.
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Rinse and cook sushi rice according to package instructions. A ratio of 1 cup rice to 1 cup water prevents mushiness.
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Once cooked, gently mix in rice vinegar, sugar, and salt while still hot. This gives the seasoning time to absorb.
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Allow rice to cool until just warm before assembling nigiri. The rice shouldn’t be hot or cold.
2. Slice Salmon Correctly
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Cut salmon against the grain into thin, rectangular slices.
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Pieces should be about 1 inch wide, 3 inches long, and 1⁄4 inch thick.
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Slice at an angle about 30-45 degrees for the right shape.
3. Shape the Rice
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Wet hands slightly with vinegar water to prevent sticking.
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Use about 2-3 tbsp rice and gently compress into an oval shape.
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Create a “neck” by leaving a gap between fingers for salmon to sit on.
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Flatten bottom so nigiri sits upright without wobbling.
4. Assemble the Nigiri
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Place a thin smear of wasabi on the rice where salmon will sit.
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Position the salmon slice over the wasabi.
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Press the salmon slice onto the rice gently but firmly.
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If needed, mold the rice more tightly around the salmon to help it adhere.
Repeat assembly with remaining salmon and rice. Serve nigiri salmon immediately with soy sauce, pickled ginger, and other condiments on the side. Enjoy this homemade treat!
Hand Roll Variation
For a fun variation, try forming the nigiri salmon into easy hand rolls instead.
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Place nigiri components near the edge of a nori seaweed sheet.
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Roll up the nigiri into a cone shape using the nori.
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The nori will encase the fillings and form a handheld cone-shaped roll.
Storage Tips
Since nigiri salmon contains raw fish, it’s highly perishable and best when ultra fresh. For storage:
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Eat nigiri salmon immediately for best flavor and texture.
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Refrigerate leftovers in an airtight container up to 24 hours.
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Don’t freeze nigiri, as this damages the delicate fish and alters rice texture.
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Let nigiri come to room temp before serving if chilled.
FAQs
Get answers to some frequently asked questions about making homemade nigiri salmon:
How do I cut salmon for nigiri?
Cut salmon against the grain into thin rectangular slices about 1⁄4 inch thick. Angle knife 30-45 degrees to get right shape.
Can I use smoked salmon?
For best results, use only raw sashimi-grade salmon. Smoked salmon has a different texture.
Is fresh tuna good for nigiri?
Yes, tuna works great too! Be sure it’s sushi-grade.
How long does nigiri salmon last?
Eat immediately for best flavor and texture. Only refrigerate up to 24 hours.
What if my rice is too mushy?
Next time use less water and don’t stir rice too much when seasoning.
More Delicious Nigiri Combinations to Try
While salmon is a classic choice, there are lots of possibilities for nigiri toppings. Get creative with combinations like:
- Tuna
- Scallops
- Shrimp
- Avocado
- Asparagus
- Cucumber
- Omelet
- Crab
- Radish
- Tofu
Just remember to use the freshest ingredients and slice/prepare them correctly. With the right technique, you can enjoy gourmet quality nigiri sushi easily at home. Give nigiri salmon or your favorite variety a try soon!
Where does the word nigiri come from?
The word nigiri comes from the Japanese “nigirizushi,” which translates as “hand-pressed sushi. You use your hands to make the shape of this sushi. To make a perfectly shaped nigiri by hand takes practice, patience and skill.
Therefore, let’s quickly start with this lovely nigiri!
- Sushi rice
- Fresh sashimi quality salmon
- Wasabi
What is nigiri sushi?
Nigiri sushi is the most common type of sushi. It is a small, delicious treat with a thinly sliced piece of fresh raw fish laid on a small oval rice ball. Usually topped with a small amount of wasabi as well. The mild flavor of the fish and the sticky and tiny bit spicy taste of the rice and wasabi make for an absolutely exquisite mouthfeel. You will often find nigiri sushi first on the menu at any good sushi restaurant. It is simply delicious!