Classic Salmon Nigiri Sushi
Tradicionalno jelo · Japanese
A traditional and elegant preparation of salmon nigiri, featuring perfectly seasoned sushi rice topped with fresh, high-quality raw salmon slices. This is the quintessential salmon sushi experience.
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Sastojci
- Sushi rice3 cups
- Rice vinegar1/2 cup
- Sugar2 tablespoons
- Salt1 teaspoon
- Fresh salmon fillet (sushi-grade)1 lb
- Wasabi pasteto taste
- Soy saucefor serving
- Pickled ginger (gari)for serving
Koraci
- 1
Rinse sushi rice until water runs clear. Cook rice according to package directions.
- 2
While rice is cooking, gently heat rice vinegar, sugar, and salt until sugar and salt dissolve. Do not boil. Let cool.
- 3
Once rice is cooked, spread it in a large, non-metallic bowl. Gradually pour the vinegar mixture over the rice while fanning and mixing gently with a rice paddle to cool and separate grains.
- 4
Cover the seasoned rice with a damp cloth and let it cool to room temperature.
- 5
Slice the salmon fillet thinly against the grain into pieces suitable for nigiri.
- 6
Wet your hands with water to prevent sticking. Take a small amount of sushi rice and form it into an oval-shaped mound.
- 7
Dab a tiny amount of wasabi onto the underside of a salmon slice.
- 8
Gently press the salmon slice onto the rice mound, shaping it to fit.
- 9
Serve immediately with soy sauce and pickled ginger.
