Salmon Nigiri Sushi
Prep: 40 min
Medium
Ingredients
300 g sushi rice
200 g fresh salmon fillet
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
Wasabi
Soy sauce
Pickled ginger (gari)
The Story
Sushi is Japan's greatest culinary gift to the world. Its origins lie in narezushi — preserving fish by fermenting it in rice vinegar. Modern nigiri sushi was developed in the 1820s in Edo (Tokyo) by Hanaya Yohei as a fast street food.
Instructions
- Wash and drain rice, cook with equal water. Mix vinegar, sugar and salt; fold into hot rice and fan to cool.
- Slice salmon into 5 mm thick pieces.
- With wet hands, shape small oval mounds of rice.
- Dab a tiny amount of wasabi on top, drape salmon slice over.
- Serve with soy sauce and pickled ginger.