Salmon Nigiri

Instructions

1. 1

   Begin by preparing the sushi rice. Rinse the rice in cold water until the water runs clear. Cook the rice according to package instructions, then season with sushi vinegar (not listed in ingredients, but necessary for sushi rice). Allow it to cool to room temperature.

2. 2

   While the rice is cooling, slice the sashimi-grade salmon into thin slices, about 1/4 inch thick and 2 inches long.

3. 3

   Wet your hands with water to prevent sticking and grab about 20 grams of sushi rice. Gently form it into an oblong shape by pressing lightly with your fingers.

4. 4

   Smear a small amount of wasabi on the slice of salmon if desired. Then, drape the salmon slice over the rice ball, pressing down slightly to adhere it to the rice.

5. 5

   Serve the salmon nigiri with soy sauce and pickled ginger on the side. Optionally, you can also serve with a small dollop of wasabi for those who enjoy extra heat.

6. 6

   Enjoy your freshly made Salmon Nigiri with proper sushi etiquette, using chopsticks to dip the nigiri fish-side down into the soy sauce to avoid the rice from absorbing too much soy sauce and falling apart.