Nigiri with Salmon – Authentic Japanese Recipe
Want to travel to Japan without leaving your kitchen? The nigiri with salmon is one of the great classics of Japanese cuisine. Simple, refined and savory, this small sushi made of a bite-sized ball of vinegared rice topped with a slice of raw salmon melting in your mouth is a true celebration of freshness. Perfect for a homemade sushi night or to impress your guests, the nigiri with salmon combines texture, delicacy and tradition. Here's an easy-to-follow recipe to make your own nigiris at home like a real Japanese chef.
Instructions
Forming the nigiris:
Moisten your hands lightly with vinegared water to prevent the rice from sticking. Take a small oval-shaped ball of rice (approx. 20 g) and shape it. Spread a thin layer of wasabi (optional) on the inside of a salmon slice. Place the slice on top of the rice ball, pressing gently so it sticks.
Presentation:
Arrange the nigiris on a plate. Serve with soy sauce, marinated ginger, and wasabi on the side.
To Conclude
Making nigiris at home is more accessible than you think. With good quality rice well seasoned and fresh salmon, you will get bites worthy of the best Japanese restaurants. Whether for a dinner party with friends, a romantic dinner or just a culinary escape, nigiris are an excellent way to savor the finesse of Japanese cuisine. Bon appétit!
Our Tips
Chef's tips for making this recipe
Nigiri au saumon rouge : remplacez le saumon par du thon (maguro) pour une version aussi classique que délicieuse.
Translation: very fresh salmonNigiri with red tuna : replace the salmon with tuna (maguro) for a version that is just as classic and delicious.
Note: Maguro is the Japanese name for tuna.Frequently Asked Questions
2 questions about this recipe
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Use very fresh sashimi-grade salmon, ideally purchased from a fishmonger.
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Don't press the rice too hard: nigiris should be firm but aired.
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If you are a beginner, shape the nigiris with slightly wet gloves to avoid rice sticking to your fingers.
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Cool your fingers in vinegar water with each nigiri to keep a clean texture.
