Ingredients:

  • 1 cup Japanese Short-Grain Sushi Rice
  • 1 cup + 2 Tablespoons Water
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Granulated Sugar
  • 1/2 teaspoon Fine Sea Salt
  • 6 ounces Sashimi-Grade Salmon Fillet (skin removed)
  • Wasabi Paste (to taste)
  • Water (for wetting hands)
  • Soy Sauce (for serving)
  • Pickled Ginger (for serving)

Instructions:

  1. Wash the rice thoroughly in cold water until the water runs nearly clear (about 5-7 changes). Drain completely.
  2. Cook rice using the 1:1 ratio or cooker instructions. Once cooked, let it rest, covered, for 10 minutes.
  3. Gently warm the vinegar, sugar, and salt in a small pan until the sugar/salt dissolves. Do not boil. Cool slightly to create the Awasezu.
  4. Transfer hot rice to a wide, shallow bowl. Pour the vinegar mix evenly over the rice. Use a rice paddle to slice and fold the rice gently; do not mash.
  5. Fan the rice vigorously while folding until it cools to body temperature. Cover with a damp cloth until needed.
  6. Ensure the salmon is very cold. Using your sharpest knife, slice the salmon against the grain into uniform pieces, approximately 1/4 inch (6-7mm) thick, angled slightly.
  7. Lightly moisten your hands with water (Tezu) to prevent sticking. Take about 1.5 Tablespoons of rice and gently compress it into a small, elongated oval shape.
  8. Lightly dab a tiny amount of wasabi onto the centre of one side of the salmon slice.
  9. Place the wasabi-side of the salmon onto the rice oval. Gently press the sides using your fingers to mould the fish around the rice, creating the Nigiri shape.
  10. Serve immediately with soy sauce and pickled ginger for palate cleansing.