Salmon Nigiri

Ingredients

• •1 cup Japanese short-grain sushi rice (uncooked)
• •1 1/4 cups cold water
• •2 tablespoons rice vinegar
• •1 tablespoon sugar
• •1 teaspoon fine sea salt
• •300g (about 10 oz) salmon fillet, sold for raw consumption and kept refrigerated until use (see step 1)
• •1 teaspoon wasabi paste
• •2 tablespoons soy sauce, for serving

Directions

1. 1BEFORE ANYTHING ELSE: purchase salmon that is explicitly sold for raw consumption and ask the fishmonger to confirm the fish was commercially frozen for parasite destruction — this is not optional. Understand that 'sushi-grade' is a marketing phrase with no legal definition and guarantees nothing on its own; fresh, never-frozen fish is NOT a safe substitute no matter how good it looks or smells. Keep the salmon in the refrigerator until the moment you slice it, and plan to eat the finished nigiri the same day.
2. 2Rinse the sushi rice in cold water, swirling and draining repeatedly until the water runs nearly clear, then drain well.
3. 3Combine the rinsed rice and cold water in a small saucepan, bring to a boil over medium-high heat, reduce to the lowest possible simmer, cover tightly, and cook until all water is absorbed and the rice is just tender.
4. 4While the rice cooks, stir together the rice vinegar, sugar, and salt in a small bowl until fully dissolved to make the sushi seasoning.
5. 5Transfer the cooked rice to a wide, non-metallic bowl, pour the seasoning evenly over it, and fold gently with a flat wooden spatula using slicing motions — do not stir or mash; fan or cool naturally until the rice reaches body temperature and is no longer steaming, then keep covered with a damp cloth.
6. 6Remove the salmon from the refrigerator immediately before slicing; using a sharp knife held at a 45-degree angle, cut slices about 5mm thick across the grain of the fish (cutting against the grain keeps slices intact and tender); aim for pieces roughly 7cm long and 3cm wide.
7. 7Wet your hands with cold water, take about 2 tablespoons of rice and shape it into a compact oval finger with gentle but firm squeezes — press only enough to hold the shape; the rice should remain slightly airy, not dense or gummy.
8. 8Dab a small amount of wasabi paste onto the center of each rice finger, lay a salmon slice over the top pressing lightly to adhere, and serve immediately with soy sauce alongside.

💡 The safety of this dish depends on what your supplier did before you bought the fish: commercially frozen salmon intended for raw consumption must have been held at approximately -20°C for seven days, or at approximately -35°C for fifteen hours, to destroy parasites — confirm this with your fishmonger before purchasing.

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