NIGIRI SUSHI SALMON RECIPES

Steps:

• Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
• Prepare fish for wrapping by slicing against the grain into thin pieces about 2 inches long and 1 inch wide. Refrigerate until ready to use.
• Whisk eggs, 1/2 teaspoon sugar, and 1/4 teaspoon salt together in a bowl. Pour about 1/4 of the mixture in a thin layer in a large greased skillet over medium heat. Cook without stirring until cooked through, about 2 to 3 minutes. Roll into a log and set in one side of the pan. Repeat with 1/4 of the egg mixture, rolling each log into a new log, to create one large log. Slice omelet on the diagonal into pieces about 1/2-inch thick.
• Place a piece of fish or shrimp in your hand and smear it lightly with wasabi paste if desired. Grab 1 to 2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the fish or shrimp, squeezing gently to make it adhere. Set aside while you assemble the remaining pieces of fish and shrimp.
• Take a slice of egg omelet in your hand, grab 1 to 2 tablespoons of rice, and roll it into a small nugget in your hand. Place the rice ball on top of the egg, squeezing gently to make it adhere.
• Wrap a strip of nori around each package; moisten one end of the nori strip and seal to join.

Steps:

• In a sieve, rinse sushi rice thoroughly under fresh cold water till water comes clear. Transfer rinsed rice to a large saucepan. Add water and bring to a boil over medium heat. Cover saucepan, then reduce the heat to low and simmer for 5 minutes.
• Remove cooked rice from the heat and set aside for 15-20 minutes. Resist the temptation to remove the cover to sneak a peek-it is important to keep the steam and heat inside the pan.
• In a mixing bowl, combine rice wine vinegar, salt, and sugar. Mix well.
• Gently transfer rice to a large bowl and fold in vinegar mixture. Set aside.
• Cut salmon fillets across the grain into thin slices. Spoon tablespoon of cooked rice into moistened hands. Roll into a ball.
• Wrap the slice of salmon over rice and arrange on a serving platter. Gently press nigiri onto the platter.
• Repeat with remaining sushi rice and salmon. Serve salmon nigiri sushi immediately.