Buy all ingredients right below the recipe
Ingredients for the Nigiri
- 16 g Sushi Rice (cooked and cooled)
- 20 g Salmon Fillet (fresh, sashimi-grade)
- 1 pinch Wasabi Paste
For Serving
- 1 tbsp Soy Sauce
- 1 portion Sushi Ginger (pickled)
Preparation & Shaping
- 1Cut the fresh salmon fillet against the grain into even slices, about 1 cm thick. Make sure to use a very sharp knife to avoid damaging the fish's texture.
- 2Take a small amount of the prepared sushi rice (approx. 16 g) in your palm and shape it into an elongated oval. With your index finger, spread a tiny dab of wasabi on the underside of the salmon slice.
- 3Place the salmon slice on the rice ball and gently press it against the rice with your fingers until the nigiri has a nice, compact shape.
Arrangement
- 1Arrange the finished Sake Nigiri on a plate or slate. Serve with soy sauce and pickled sushi ginger. Eat the ginger between different types of sushi to neutralize the palate.
Tip
For sushi, use only sashimi-grade fish. The pickled ginger not only serves as a side dish but also neutralizes the taste between bites and aids digestion.
Gurkerl Küche
Tipp: Befeuchten Sie Ihre Hände leicht mit einer Mischung aus Wasser und etwas Reisessig (Tezu), damit der Sushi-Reis beim Formen nicht an den Fingern kleben bleibt. So gelingen die Nigiri besonders gleichmäßig!