Coho Salmon Nigiri

This simple salmon nigiri uses the freshest salmon you can find and prepares it simply for an incredible at-home sushi experience.

Course Main Dish

Cuisine Japanese

Keyword salmon nigiri

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 343kcal

Author Nicole Johnson

Equipment

Sushi Rice Seasoning

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.

Nutrition