Salmon Nigiri-style sushi rice with fresh salmon

Ingredients

Sushi rice

• 300 g sushi rice (or short-grain Japanese rice)
• 360 ml water
• 4 tbsp rice vinegar
• 2 tbsp caster sugar
• 1 tsp salt

Nigiri

• 250 g sushi-grade salmon, cut into 8 strips (about 5 cm × 2 cm × 1 cm)
• 1 tbsp wasabi paste
• Soy sauce, to serve
• Pickled ginger, to serve

Method

1. Rinse rice. Rinse the rice in cold water until the water runs clear. Drain.
2. Cook. Combine rice and 360 ml water in a saucepan. Bring to the boil, cover, reduce to low. Cook 12 minutes. Remove from heat, rest 10 minutes.
3. Season. Mix vinegar, sugar, salt in a small pan. Heat gently until dissolved. Fold into the rice while warm. Cool to body temperature.
4. Shape. Wet hands. Take 2 tbsp rice and shape into a small oval (about 5 cm). Press a thin smear of wasabi on top. Lay a strip of salmon over the rice and press gently to adhere.
5. Serve. On a black ceramic plate with soy sauce and pickled ginger.

Tips

• Sushi-grade salmon is non-negotiable. Tesco’s line caught is fine.
• Seasoning the rice is the trick. Sugar + rice vinegar + salt while warm.
• Wet your hands when shaping. Stops the rice sticking to everything.