According to MenuCochon: Use very fresh sashimi-grade salmon, ideally purchased from a fishmonger. Don't press the rice too hard: nigiris should be firm but aired. If you are a beginner, shape the nigiris with slightly wet gloves to avoid rice sticking to your fingers. Cool your fingers in vinegar water with each nigiri to keep a clean texture.

According to MenuCochon: Red tuna nigiri : replace the salmon with tuna (maguro) for a classic yet delicious version. Flamed salmon nigiri (aburi) : briefly sear the salmon slice with a blowtorch for an irresistible smoky flavor. Vegetarian nigiri : try with thin slices of avocado, roasted pepper or Japanese omelette (tamago). Salmon and avocado : insert a thin slice of avocado between the rice and salmon for a creamy touch.

Salmon Nigiri – Ultimate Recipe

Name: Salmon Nigiri – Authentic Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 portions
Cuisine: Plat principaux Poissons
Ingredients: 150 g sushi rice (Japanese round sushi rice); 180 ml water; 2 tbsp rice vinegar; 1 tbsp sugar; ½ tbsp salt; 10 fresh raw salmon slices (approx. 5 cm x 2 cm, 4 mm thick); wasabi (optional); soy sauce for dipping; G marinated ginger (optional); A small bowl of cold water + a little vinegar (for wetting your hands)

FR|EN

Fish Main Dishes

Salmon Nigiri – Authentic Recipe

Prep30 min

Cook15 min

Servings10

DifficultyEasy

By Menucochon|

July 29, 2025

|Updated: Apr 5, 2026

Fish Main Dishes

Salmon Nigiri – Authentic Recipe

Prep30 min

Cook15 min

Servings10

DifficultyEasy

By Menucochon|

July 29, 2025

|Updated: Apr 5, 2026

Want to travel to Japan without leaving your kitchen? The salmon nigiri 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. When you think of nigiri salmon, you're embracing a tradition that is both delicious and visually appealing. Perfect for a homemade sushi night or to impress your guests, the salmon nigiri combines texture, delicacy, and tradition. Here's an easy-to-follow recipe to make your own nigiris at home like a real Japanese chef.

Ingredients

Servings

280 kcal

Preparation

Instructions

0/2

Forming the nigiris (in French):
Moisten your hands lightly with water flavored with vinegar 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.
In French: Moisten your hands légèrement d'eau flavoriguée au vinaigre pour empêcher la riz de coller.
Presentation (in French):
Arrange the nigiris on a plate. Serve with soy sauce, marinated ginger, and wasabi on the side.
In French: Disposez les nigiris sur une assiette. Servir avec du sauce soja, gingembre mariné et wasabi à côté.

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Our Tips

Chef's tips for making this recipe

For the freshest salmon, be sure to purchase it the same day you plan to make your nigiri. Try substituting with red tuna for a classic variation. Remember, the key to perfect nigiri salmon lies in the quality of your ingredients and your attention to detail.

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Serving Suggestions

Making salmon nigiri 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, nigiri is an excellent way to savor the finesse of Japanese cuisine. It's a delightful journey into the heart of Japanese culinary tradition.

Frequently Asked Questions

2 questions about this recipe

Use very fresh sashimi-grade salmon, ideally purchased from a fishmonger.
Don't press the rice too hard: nigiris should be firm but aired.
If you are a beginner, shape the nigiris with slightly wet gloves to avoid rice sticking to your fingers.
Cool your fingers in vinegar water with each nigiri to keep a clean texture.