Salmon Nigiri with Pickled Ginger

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear.

2. 2

   Cook the rice according to the package instructions or using a rice cooker.

3. 3

   In a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently until the sugar and salt dissolve. Allow to cool.

4. 4

   Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.

5. 5

   Slice the sushi-grade salmon into thin, even slices, approximately 2 inches long and 1 inch wide.

6. 6

   Wet your hands with water to prevent sticking, and shape small amounts of rice into oval mounds.

7. 7

   Place a slice of salmon over each rice mound, pressing gently to adhere.

8. 8

   Serve the salmon nigiri with soy sauce and pickled ginger on the side.