Food Recipes Salmon Nigiri 3.9 (34) Add your rating & review Making sushi at home is easier than you think, especially with this simple, delicious salmon nigiri recipe. By Paige Grandjean Updated on August 12, 2024 Rate PRINT Share Close Yes, this recipe is intended for thinly-sliced sushi-grade salmon. But you can also top the vinegar-seasoned rice with large cooked, tail-on shrimp or thin slices of ripe avocado. Get the recipe:Salmon Nigiri. Photo: Daniel Agee Hands On Time: 15 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Making sushi at home is easier than you think, and a lot less expensive than ordering at a restaurant. This recipe for nigiri—the style of sushi with hand-molded ovals of rice on the bottom with fish on top—requires no special equipment, no precarious rolling, and no brittle sheets of seaweed. The sticky rice holds together well and is easy to work with but, to avoid cooked rice that's too sticky, rinse uncooked rice under running water to remove excess surface starch. Serve with miso soup, a seaweed salad, steamed edamame, and sake. TikTok's Viral Sushi Bake Is the Easiest Way to Make Sushi at Home What's the Difference Between Nigiri and Sashimi? Sashimi and nigiri are two of many different types of sushi. Nigiri, which means "squeeze" in Japanese, is an oblong ball of squeezed-together sticky rice, topped with raw or cooked seafood, egg, or vegetables. A dab of wasabi is often smeared on the underside of the fish before the seafood is pressed onto the rice. Sashimi is like nigiri, but without the rice, just a beautifully sliced piece of fresh fish often served as an appetizer. Another popular type of sushi is maki. These are the popular long seaweed-wrapped rolls sliced into bite sized pieces. What Type of Salmon Should You Use for Nigiri? Start with fresh, not previously frozen fish. Look for salmon bright in color that doesn't have a fishy smell. Ideally, it will be labeled "sushi grade," which means it's of high enough quality to eat raw. Ingredients ¼ cup unseasoned rice vinegar 1 tablespoon granulated sugar 1 teaspoon kosher salt 1 cup uncooked sushi rice ¾ pounds sushi-grade salmon, thinly sliced Wasabi paste Soy sauce or tamari Directions Stir vinegar, sugar, and salt in a small bowl until dissolved. Thoroughly rinse rice with running water and then cook according to package directions. Spread rice in a large glass baking dish, drizzle with vinegar mixture, and then gently fold in to incorporate. Form rice mixture into 16 (3-by-1-inch) pieces. Spread wasabi (to taste) on the underside of each piece of salmon. Lay the salmon on the rice. Serve with soy sauce or tamari for drizzling on the salmon. If the cooked rice is too sticky to form balls, dip your hands in a 50/50 solution of water and vinegar. That will help prevent the rice from sticking to your fingers. Salmon Nigiri Variations You can top the seasoned rice portions with virtually any seafood or vegetable (or even fruit!). Just make sure the topping is trimmed to fit over the rice. Here are a few ideas. Sliced, raw sushi-grade tuna Cooked shrimp Omelet Fresh cut mango Grilled shiitake mushroom caps Cooked snow peas Cooked asparagus Rate It Print Nutrition Facts (per serving) 317 Calories 6g Fat 44g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 317 % Daily Value * Total Fat 6g 7% Saturated Fat 1g 5% Cholesterol 47mg 16% Sodium 593mg 26% Total Carbohydrate 44g 16% Total Sugars 3g Protein 20g 40% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.