Making sushi at home is easier than you think, especially with this simple, delicious salmon nigiri recipe.
Makingsushiat home is easier than you think, and a lot less expensive than ordering at a restaurant.
Serve with miso soup, a seaweed salad, steamed edamame, and sake.
Yes, this recipe is intended for thinly-sliced sushi-grade salmon. But you can also top the vinegar-seasoned rice with large cooked, tail-on shrimp or thin slices of ripe avocado.Get the recipe:Salmon Nigiri.Photo: Daniel Agee
What’s the Difference Between Nigiri and Sashimi?
Sashimi and nigiri are two of many different types of sushi.
Another popular jot down of sushi is maki.
These are the popular longseaweed-wrapped rolls sliced into bite sized pieces.
What pop in of Salmon Should You Use for Nigiri?
Start with fresh, not previously frozen fish.
Look for salmon bright in color that doesn’t have a fishy smell.
This recipe was developed by Paige Grandjean.
Thoroughly rinse rice with running water and then cook according to package directions.
Form rice mixture into 16 (3-by-1-inch) pieces.
Spread wasabi (to taste) on the underside of each piece of salmon.
Lay the salmon on the rice.
Serve with soy sauce or tamari for drizzling on the salmon.
That will help prevent the rice from sticking to your fingers.
Just verify the topping is trimmed to fit over the rice.
Here are a few ideas.
2,000 calories a day is used for general nutrition advice.
