Salmon Nigiri Sushi

Why You’ll Love This Recipe

Salmon nigiri is not only beautiful but also incredibly flavorful. The combination of vinegared rice and melt-in-your-mouth salmon offers a clean, fresh taste that’s hard to resist. It’s perfect for those who love sushi but want a simpler method than rolling maki. Plus, it’s quick to prepare and easily customizable with wasabi, soy sauce, or garnishes. If you’re looking for an authentic yet easy sushi experience, this is it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sushi-grade salmon, thinly sliced
• Sushi rice (short-grain rice)
• Rice vinegar
• Sugar
• Salt
• Wasabi (optional)
• Soy sauce, for dipping
• Pickled ginger, for serving
• Water, for shaping rice (with a bit of rice vinegar)

Directions

1. Cook the sushi rice according to package instructions. Let it cool slightly.
2. In a small bowl, mix rice vinegar, sugar, and salt. Stir until dissolved, then gently fold into the warm rice. Allow it to cool to room temperature.
3. Wet your hands with water mixed with a little rice vinegar to prevent sticking.
4. Take a small amount of rice (about the size of a ping-pong ball) and shape it into an oval using your fingers.
5. (Optional) Dab a small amount of wasabi on one side of the salmon slice.
6. Place the salmon slice over the rice oval, pressing gently to adhere.
7. Repeat with remaining ingredients.
8. Serve immediately with soy sauce and pickled ginger.

Servings and timing

This recipe makes about 10 pieces of salmon nigiri and serves 2 to 3 people. Preparation and assembly take about 30 minutes.

Variations

• Torch-seared (aburi) salmon nigiri: Lightly sear the top of the salmon with a kitchen torch for a smoky flavor.
• Spicy version: Add a drop of spicy mayo on top of the salmon before serving.
• Topped nigiri: Garnish with sliced scallions, sesame seeds, or thin lemon slices.
• Citrus twist: Lightly brush salmon with yuzu or lemon juice for a zesty finish.
• Avocado addition: Add a thin slice of avocado under or on top of the salmon for creaminess.
• Brown rice substitute: For a healthier spin, use seasoned short-grain brown rice instead of white sushi rice.

Storage/Reheating

Nigiri sushi is best enjoyed fresh and should ideally be eaten within an hour or two of preparation. If necessary, store leftovers in an airtight container in the refrigerator for up to 24 hours. Do not reheat, as sushi rice and raw fish do not hold up well when warmed. If using raw fish, always ensure it’s sushi-grade and consumed promptly.

FAQs

What is sushi-grade salmon?

Sushi-grade salmon is high-quality fish that has been frozen to specific standards to ensure it’s safe to eat raw. Always purchase from a trusted fishmonger or Japanese market.

Can I use regular salmon from the grocery store?

Only if it is labeled as sushi-grade or previously frozen specifically for raw consumption. Regular salmon may not be safe to eat raw.

Do I need a sushi mat to make nigiri?

No, nigiri is hand-shaped, so no rolling mat is needed—just your hands and a bit of water.

Can I make nigiri ahead of time?

You can prep the rice and salmon ahead, but assemble just before serving for the best texture and freshness.

What kind of rice is best for sushi?

Short-grain or medium-grain Japanese rice is ideal. It should be sticky enough to hold its shape when formed.

How do I slice the salmon properly?

Use a very sharp knife and slice across the grain into thin, even pieces about 2 to 2.5 inches long and 1 inch wide.

Is wasabi necessary in nigiri?

It’s traditional but optional. Some people place a dab between the rice and fish; others serve it on the side.

Can I freeze salmon nigiri?

No, it’s not recommended. Freezing affects the texture of both the rice and the fish.

What do I serve with salmon nigiri?

Common accompaniments include soy sauce, pickled ginger, wasabi, miso soup, and a simple cucumber salad.

How do I keep the rice from sticking to my hands?

Wet your hands with a mixture of water and rice vinegar before handling the rice to reduce stickiness.

Conclusion

Salmon Nigiri Sushi is a simple yet elegant dish that highlights the purity of its ingredients. Whether you’re a sushi novice or an experienced home chef, this recipe offers a quick and satisfying way to enjoy high-quality salmon at home. With just a few ingredients and some careful preparation, you can recreate this Japanese favorite with confidence and flair.

Salmon Nigiri Sushi

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Salmon Nigiri Sushi is a simple and elegant Japanese dish featuring hand-shaped sushi rice topped with slices of buttery, sushi-grade salmon. It’s a delicious and accessible way to enjoy sushi at home, no rolling mat required.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 10 pieces (2–3 servings)
• Category: Appetizer
• Method: No-Cook (Assembly)
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

• 6 oz sushi-grade salmon, thinly sliced
• 1 cup sushi rice (short-grain rice)
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• Wasabi (optional)
• Soy sauce, for dipping
• Pickled ginger, for serving
• Water with a splash of rice vinegar, for wetting hands

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Instructions

1. Cook sushi rice according to package instructions. Let cool slightly.
2. In a bowl, mix rice vinegar, sugar, and salt. Stir until dissolved and gently fold into the warm rice. Let cool to room temperature.
3. Wet your hands with water and rice vinegar mix to prevent sticking.
4. Take about 1.5 tbsp of rice and shape it into a firm oval using your fingers.
5. (Optional) Dab a small amount of wasabi on the underside of each salmon slice.
6. Place a salmon slice over each rice oval and press gently to adhere.
7. Repeat with remaining ingredients to make about 10 pieces.
8. Serve immediately with soy sauce and pickled ginger on the side.

Notes

• Use only sushi-grade salmon for raw consumption.
• Keep hands slightly wet to handle rice without sticking.
• Eat within 1–2 hours for best quality and food safety.
• Use a very sharp knife to slice salmon against the grain for clean cuts.
• Optional toppings include sesame seeds, scallions, or a brush of yuzu or lemon juice.

Nutrition

• Serving Size: 2 pieces
• Calories: 120
• Sugar: 2g
• Sodium: 200mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0g
• Protein: 9g
• Cholesterol: 15mg