Salmon Nigiri

Making salmon sushi at domestic is less complicated than you think, and a lot less high-priced than ordering it at a restaurant. The sticky rice holds collectively properly and is simple to work with, however in case you’re having a problem forming the rice balls, dip your hands in a 50/50 solution of water and vinegar. Rinsing the rice underneath going for walks water earlier than cooking also eliminates extra surface starch, which may from time to time make the rice too sticky. Serve with miso soup, a seaweed salad, steamed edamame, and sake. In lieu of salmon, attempt topping the rice with grilled shiitake mushroom caps, or slices of mango.

¼ cup unseasoned rice vinegar
1 tablespoon granulated sugar
 1 teaspoon kosher salt
 1 cup uncooked short-grain rice
¾ pounds sushi-grade salmon, thinly sliced
Wasabi paste
Soy sauce

How to Make It
Step 1 Stir together vinegar, sugar, and salt in a small bowl until dissolved.

Step 2 Thoroughly rinse the rice with running water; cook according to package directions. Spread rice in a large glass baking dish; drizzle with vinegar mixture, and gently fold in to incorporate.

Step 3 Form rice mixture into 16 (3- x 1-inch) pieces; top with salmon slices and wasabi to taste. Serve with soy sauce.