Oh, let me tell you about a little treat that always adds a touch of elegance to any table — Niguiri Salmon Sushi. It might sound fancy, and to be fair, it does look like the kind of thing you’d find in a high-end sushi bar, but there’s something beautifully simple and comforting about it too. It’s one of those dishes that manages to feel both refined and homely all at once — and you know how I love food that brings people together without being intimidating.
Niguiri, in case you’re not familiar, is a classic style of Japanese sushi where small hand-shaped mounds of rice are gently pressed together and topped with thin slices of raw fish or seafood. The word itself means “grip” or “squeeze” in Japanese, which makes sense because that’s exactly how the rice is formed — by hand, with a gentle squeeze. And when it comes to topping that soft bed of rice, few things are as delightful as a silky slice of fresh salmon.
Now, Niguiri salmon sushi is one of my favourites, especially when sprinkled with toasted sesame seeds. Oh, those tiny little seeds — don’t underestimate them! They bring this lovely nutty aroma and just a hint of crunch that complements the silky, buttery salmon so beautifully. I always give them a quick toast in a dry pan, just until they start to pop and release that toasty scent — you know they’re ready when your kitchen starts to smell like a warm, nutty hug.
There’s something so satisfying about the contrast of textures in this little bite. You’ve got the soft, slightly sticky sushi rice — seasoned ever so gently with vinegar for that mild tang. Then the salmon, rich and delicate, practically melts in your mouth. And finally, those golden sesame seeds dancing over the top, giving each bite a little extra something special.
I often serve Niguiri Salmon Sushi as an appetiser or canape when we’re having friends over, and they always disappear faster than I can put them out! People sometimes get nervous when they hear “sushi” — worried it’s all very complicated or they won’t like raw fish — but I promise, once they try these, they’re hooked. Niguiri Salmon Sushi are dainty enough to serve at a garden party, but substantial enough to kick off a dinner with a bit of flair.
If you’re wondering what to serve alongside Niguiri Salmon Sushi, I’ve got a few suggestions that always go down a treat. A little dish of soy sauce, of course — for dipping, but not drowning, mind you! Too much soy and you lose the gentle flavour of the salmon. A dab of wasabi is lovely too, if you like a bit of heat, though I always warn people to go easy. That stuff is fiery, and it creeps up on you!
Pickled ginger is another classic — those thin, pink ribbons aren’t just pretty, they’re there to cleanse the palate between bites so you can fully appreciate the flavours. I also love to serve these alongside a crisp seaweed salad or even some lightly salted edamame beans, still warm in their pods — it makes for a lovely little spread.
And if you fancy making it more of a meal, a steaming bowl of miso soup pairs perfectly. It’s light, savoury, and brings that comforting warmth to balance the cool, fresh sushi.
Niguiri Salmon Sushi really is one of those dishes that looks impressive but is rooted in simple, honest ingredients — and that’s the kind of cooking I’ve always believed in. Whether it’s for a special occasion or just a quiet evening where you want to treat yourself, these little bites of joy always hit the spot.
Niguiri Salmon Sushi
Ingredients
- 150 g sushi rice
- 200 ml water
- 2 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
- 150 g salmon sushi-grade thinly sliced
- 1 tbsp sesame seeds toasted
- soy sauce
- wasabi
- pickled ginger
Instructions
- Rinse the sushi rice under cold water until the water runs clear.150 g sushi rice
- Place the rice and water in a pot, bring to the boil, then reduce to a simmer and cook covered for 10-12 minutes. Remove from heat and let stand for 10 minutes.
- In a small bowl, mix the rice vinegar, sugar, and salt. Gently fold this into the warm rice, taking care not to mash the grains. Let the rice cool to room temperature.2 tbsp rice vinegar, 1 tsp sugar, ½ tsp salt
- Toast the sesame seeds in a dry pan over medium heat for 1-2 minutes until golden and fragrant. Set aside.1 tbsp sesame seeds
- With wet hands, shape small mounds of rice (about the size of a large walnut) into oval shapes.200 ml water
- Place a slice of salmon over each rice mound, gently pressing it into place.150 g salmon
- Sprinkle the toasted sesame seeds over the top.
- Serve the Niguiri Salmon Sushi with Soy Sauce, Wasabi and Pickled Gingersoy sauce, wasabi, pickled ginger
15 comments
Succulent
I had this is London and wanted to make it. I served it as a starter and it went down superbly. Served it with sesame seeds.
The salmon was so soft, it practically melted in my mouth.
Really tasty and surprisingly easy to put together. I was nervous about making sushi at home, but these turned out great.
The toasted sesame seeds really add a lovely nutty flavour. Perfect for a starter or when you’re craving something light and fresh.
Great appetiser for our sushi night.
Simple, elegant, and full of flavour.
I served these with miso soup and edamame and it made for a lovely light meal.
The toasted sesame seeds were such a nice touch — I’ll be sprinkling them over all my sushi from now on. Beautiful presentation too.
As someone who’s always been nervous about raw fish, I was pleasantly surprised. The salmon was so fresh and the whole thing tasted incredible.
I’m no expert in the kitchen, but these were surprisingly straightforward.
I’ll use a little less wasabi next time though — my fault for getting carried away.
The key is getting good quality salmon — once you’ve got that, the rest is easy.
I would recommend making extra rice because I ran out before I ran out of salmon. Will definitely make again.
Delicious little bites.