What salmon is safe for nigiri

Use sushi-grade or sashimi-grade salmon that has been frozen to kill parasites. Ask your fishmonger and keep it cold until serving.

How do I cut salmon for nigiri

Slice against the grain at a slight angle into pieces about 2 inches long and a quarter inch thick, using a sharp knife in one smooth pull.

Do I need wasabi between the rice and fish

It is traditional and adds a quiet heat that ties the fish to the rice. You can skip it or serve it on the side.

Why does my nigiri fall apart

The rice is too dry or pressed too loosely. Use warm seasoned rice and press it into a firm oval before adding the fish.

Salmon Nigiri

Name: Salmon Nigiri
Prep time: 25 min
Total time: 25 min
Yield: 12 pieces
Cuisine: Japanese
Ingredients: 2 cups sushi rice, cooked and seasoned; 8 ounces sushi-grade salmon; Wasabi paste; Soy sauce, for serving; Pickled ginger, for serving

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Salmon Nigiri

Salmon nigiri is a slice of sushi-grade salmon pressed over a small oval of seasoned rice, with a dab of wasabi between them. There is no rolling and no mat, just shaping the rice by hand and draping the fish on top. This recipe makes about 12 pieces in around 25 minutes once the rice is ready.

Prep25 min

Cook0 min

Total25 min

Serves2

Makes12 pieces

LevelMedium

Ingredients

2 cups sushi rice, cooked and seasoned
8 ounces sushi-grade salmon
Wasabi paste
Soy sauce, for serving
Pickled ginger, for serving

Directions

Chill the salmon, then slice it against the grain into pieces about 2 inches long and 1/4 inch thick.
Wet your hands in a bowl of water. Scoop about 1 tablespoon of rice and gently press it into a firm oval that holds together.
Smear a small dab of wasabi on the underside of a salmon slice.
Lay the salmon wasabi side down over the rice and press gently, curving your fingers to shape the fish to the rice.
Repeat with the remaining rice and salmon to make about 12 pieces.
Serve with soy sauce and pickled ginger. Dip the fish side lightly, not the rice.

Tips and variations

Keep the salmon cold until you slice it so it cuts clean and holds its shape.
Use a sharp knife and slice in one smooth pull rather than sawing back and forth.
Wet your hands often so the rice presses smooth without sticking to you.
Press the rice just enough to hold. A loose oval melts in the mouth, a packed one turns dense.

Roll it at home with the Sushi Kit

Salmon nigiri skips the mat, but the sashimi knife matters. The Albino Monkey 14-in-1 Sushi Making Kit includes a sharp sashimi knife and a rice paddle to slice the salmon clean and shape the rice with ease.

Get the Sushi Kit

Common questions

What salmon is safe for nigiri: Use sushi-grade or sashimi-grade salmon that has been frozen to kill parasites. Ask your fishmonger and keep it cold until serving.
How do I cut salmon for nigiri: Slice against the grain at a slight angle into pieces about 2 inches long and a quarter inch thick, using a sharp knife in one smooth pull.
Do I need wasabi between the rice and fish: It is traditional and adds a quiet heat that ties the fish to the rice. You can skip it or serve it on the side.
Why does my nigiri fall apart: The rice is too dry or pressed too loosely. Use warm seasoned rice and press it into a firm oval before adding the fish.