Salmon Sushi

Glossy, seasoned rice that melts in your mouth, topped with a bright orange slice of salmon. The texture is supple, with a sharp kick of wasabi to balance the richness of the fish.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 452
• Protein: 27 g
• Carbs: 68 g
• Fat: 7 g

Ingredients

• 300 g White rice ( short-grain rice preferred )
• 330 ml Mineral water ( for cooking )
• 400 g Oncorhynchus kisutch ( fresh, sashimi grade )
• 4 tbsp Rice vinegar
• 2 tbsp White sugar
• 1 tsp Gray sea salt
• 1 tsp wasabi ( paste )
• 50 ml soy sauce ( for serving )
• 30 g pickled ginger optional ( gari )

Instructions

1. Washing the rice

   Rinse the rice in cold water in a large bowl. Stir gently by hand, drain the cloudy water, and repeat until the water runs perfectly clear. Drain for 15 minutes.

2. Cooking and seasoning

   Place rice and mineral water in a pot. Cover tightly. Bring to a boil, then reduce heat to minimum for 12 minutes. Let rest off the heat for 10 minutes without opening. Fold in the vinegar, sugar, and salt mixture by cutting through the rice with a spatula without crushing the grains.

3. Slicing the salmon

   With a clean stroke using a sharp knife, cut salmon slices 3mm thick. The blade should glide through the flesh without forcing to maintain a smooth, glossy cut.

4. Shaping the nigiri

   Moisten your hands. Shape a small oval of rice in your palm. Dab a bit of wasabi on a fish slice, then place it on the rice. Press lightly so the fish hugs the rice.

Chef's tips

• The rice should be at room temperature, almost lukewarm, for the flavors to fully develop.
• If the rice sticks too much to your fingers, dip them in a mixture of water and rice vinegar.
• Never rinse the salmon under water; simply wipe it with a paper towel if necessary.

Storage

Consume immediately after preparation. Do not refrigerate as the rice will harden and lose its texture.