Niguiri Salmon Sushi

Niguiri Salmon Sushi are delicate slices of fresh salmon rest on hand-shaped mounds of seasoned sushi rice, topped with toasted sesame seeds for a nutty crunch. A simple yet elegant appetiser perfect for serving at parties or as part of a light meal.

Prep Time 25

Assembly 10

Total Time 35

Servings Pieces

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 Ginger
soy sauce, wasabi, pickled ginger

Nutrition