Our recipe if simple Salmon Nigiri is the perfect way to have a restaurant experience right at home! Nigiri isn’t as difficult to make as traditional sushi rolls, so this recipe is approachable even for beginners.
Coho Salmon Nigiri
You guys all know by now that we take a Bubba Gump approach to salmon in my house. It is my favorite fish to catch, so we usually have quite a bit in the freezer all year long. During the season, we tend to have salmon almost coming out of our ears.
This easy nigiri uses Coho salmon belly for its buttery richness and delicate mouthfeel. It isn’t quite as intense as King salmon, though that’s delicious to use as well.
I take a bit of a shortcut on the sushi rice by picking up a packet of seasoning from the local grocery store or Amazon. It also has the added benefit of not adding more moisture to the rice, further prevening it from becoming “gummy”.
Then we shape the sushi rice by hand, slice the fish, and add the final touches with a touch of wasabi and a thin lemon slice. This recipe is perfect for entertaining or making a special meal at home, and is approachable and delicious.
Plus, if all else fails and you get sick of the rice forming or the sushi slicing you can abandon ship, throw the rice in a bowl, and cube the salmon to go on top. Easy and still delicious!
Tips For Perfect Sushi Rice
Preparing sushi rice is essential for excellent nigiri. This won’t be anywhere approaching “authentic”. Actual sushi chefs spend YEARS perfecting their rice recipes. But this is as close as I’ve ever gotten, so I wanted to share with you.
Make sure to rinse until the water runs clear to remove excess starch. This allows the grains to cook separately. Then, gently fold in the sushi seasoning to keep the grains shiny without becoming mushy. Let the rice cool slightly before shaping. You want it warm and pliable but not hot.
Gentle but firm pressure holds rice together without compacting it too hard. Pressing the salmon slice into the rice creates a unified bite.
The Salmon REALLY Matters (the most)
Choosing sushi-grade salmon belly makes a huge difference in the final result. The belly’s higher fat content provides luxurious texture and mouth-coating richness. Cutting it thinly across the grain at a 45° angle maximizes tenderness and ease of eating. Adding a tiny dab of wasabi between rice and fish gives a delicate kick without being overpowering. You can omit the wasabi for the more sensitive mouths you might be feeding.
Why You’ll Love This Dish
- Delicate Balance of Flavors – Rich salmon, lightly seasoned rice, a hint of citrus and spice.
- Elegant Presentation – Visually striking nigiri that impresses at gatherings.
- Hands-On Cooking – Engaging and mindful process from rice to plating.
- Customizable Simplicity – Use any sushi-grade fish and small tweaks to seasoning.
- Perfect Bite-Sized Portions – Ideal for sharing or enjoying as a light main.
Chinese Style Udon with Pork Tenderloin
Coho Salmon Nigiri Recipe Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
Sushi Rice:
- Rice – Short-grain sushi rice; its sticky texture ensures the nigiri holds together.
- Water – For cooking rice to the ideal consistency.
- Sushi Rice Seasoning – Offers balanced sweetness, tang, and umami in one easy addition.
Nigiri:
- Coho Salmon Belly, Sushi Grade – Rich, fatty belly sliced thinly for luxurious texture and flavor.
- Thin-Skinned Lemon – Adds clean brightness and visual appeal.
- Prepared Wasabi – A small dab adds a gentle heat contrast.
How To Make Salmon Nigiri At Home
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Cook the Rice – Rinse rice until water runs clear. Cook with water, covered, for about 20 minutes on a gentle simmer.
- Season and Cool Rice – Remove from heat, stir in sushi rice seasoning. Keep uncovered, stirring gently as it cools.
- Prepare the Salmon – Remove skin, slice across the grain at a 45° angle into thin pieces suitable for nigiri.
- Shape Nigiri – With damp hands, form compact ovals of rice. Top each with a dab of wasabi and a salmon slice. Gently press to adhere.
- Garnish and Serve – Place a translucent lemon slice atop each. Serve with high-quality sashimi soy sauce.
Coho Salmon Nigiri FAQ
Nigiri is best eaten immediately, but if you make more than you can consume in one sitting it will keep for up to a day properly refrigerated.
Avoid reheating rice for nigiri. It should be slightly warm, not hot. If needed, gently steam briefly and let cool until lukewarm before shaping.
“Sushi-grade” means the fish has been frozen to a temperature and duration that eliminates parasites. Always buy from a reputable fishmonger who follows proper freezing protocols. If you use your own fish, proceed with caution and make sure you are handling the fish properly after you catch it and freezing it before consuming raw.
Freezing kills parasites like anisakis that commonly infect wild salmon. To meet FDA standards: freeze at –4 °F for 7 days, –31 °F until solid + 15 hours, or –31 °F until solid + –4 °F for 24 hours.
Home freezers may struggle to maintain these exact temps, so consider a chest freezer with accurate thermometer and make sure you’re comfortable with any risk naturally associated with eating raw and undercooked foods. (AKA – don’t come at me bro, I am properly warning you.)
Yes. Tuna, yellowtail, or even cooked shrimp are excellent alternatives. Adjust garnishes and finishing touches as needed.
Serve This With…
- Pickled Ginger – Cleanses the palate between bites.
- Miso Soup – Simple and warming, it complements the nigiri.
- Egg Rolls – A good fried appetizer is always good with fresh sushi!
Coho Salmon Nigiri is a refined, satisfying dish that balances elegance with simplicity. From the hand-formed rice to the buttery salmon belly and bright touch of lemon, you’re going to love every bite.
Coho Salmon Nigiri
What I Use
Ingredients
Sushi Rice
- 1 cup rice
- 1 ½ cups water
- 3 tablespoons sushi rice seasoning
Nigiri
- 1 pound coho salmon belly sushi grade
- 1 small thin‑skinned lemon
- 2 teaspoons prepared wasabi
Instructions
- Rinse the rice: Place the rice in a fine‑mesh colander and rinse under cool running water, gently stirring, until the water runs clear. This removes surface starch and prevents the rice from becoming gluey.
- Cook the rice: Transfer the rinsed rice to a medium saucepan, add 1 ½ cups water, and cover. Bring to a boil over medium‑high heat. Once boiling, reduce to medium‑low and simmer gently for 20 minutes, or until the rice is tender and the water has absorbed completely.
- Season the rice: Remove the pot from heat and uncover. Gently fold in the sushi rice seasoning until evenly distributed. Let the rice cool uncovered, stirring occasionally to release steam. Rice should be warm, not hot, when forming nigiri.
- Prepare the salmon: Ensure your salmon is sushi‑grade from a trusted fishmonger (typically frozen to –4°F (–20°C) for at least 7 days to kill parasites.) Remove the skin, then slice the salmon belly against the grain at a 45° angle. Thin, uniform slices (about 2 ounces each) work best for nigiri.
- Form the rice ovals: With clean, damp hands, take about 2 tablespoons of warm rice and shape into an oval about 2 inches long, pressing gently so it's compact yet not overly dense. Keep your palms slightly wet to prevent sticking.
- Assemble nigiri: Add a small dot of wasabi on top of each rice oval. Lay a slice of salmon over it, then press gently to adhere the fish to the rice. The piece should mold slightly to the rice.
- Garnish: Slice the lemon into quarters, then into ultra‑thin, nearly transparent slices. Place one lemon slice atop each salmon piece for a subtle citrus accent.
- Serve: Arrange the nigiri on a platter and serve immediately with high‑quality sashimi soy sauce on the side.
Notes
- Rinse the rice thoroughly to ensure all the excess starch is removed. It will help keep the rice in individual grains and avoids gummy rice.
- Keep fish cold and slice right before serving to maintain freshness.
- Sushi‑grade salmon is typically frozen to –4°F for 7 days or flash‑frozen by suppliers to kill parasites; check with your fishmonger for specifics.
- Press gently when shaping the rice! Too tight, and the texture feels dense; too loose, and nigiri won’t hold. Aim for just enough shape to support the fish.