SALMON SUSHI NIGIRI RECIPES

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.

Steps:

• 01 - Wash the Rice. 02 - Boil for 30 minutes with about 1.5c of Water. 03 - Heat the rice Wine Vinegar, Sugar and a pinch of Salt together until the Sugar dissolves. 04 - Tip the cooked Rice into a large bowl. Pour over the warm Rice Wine mixture and stir through, then leave the Rice to cool down. 05 - Line a 20x20cm / 7.8x7.8in baking tin or similar-size dish with a double layer of cling film. 06 - Spread the Sushi Rice over the bottom of the tin ( the mixture will be a little sticky, so you may have to wet your hands to do this ). 07 - Cover the Rice completely with Smoked Salmon slices. 08 - Fold the cling film over the Salmon to cover, pressing down well with your hands to mould everything together. You can chill the sushi in the fridge until ready to use, but try not to chill it for longer than 3 hrs or the Rice will harden. 09 - To serve, dip a sharp knife into a little hot Water to stop the Rice from sticking, then cut into 16 rectangles.