For the Sushi Rice
- 2 cups short-grain Japanese rice
- 2½ cups water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp fine sea salt
Traditional Japanese Recipe
Salmon Nigiri
サーモン握り寿司
Buttery sashimi-grade salmon draped over perfectly seasoned sushi rice — a timeless bite of elegance.
Start CookingAbout the Dish
What is Salmon Nigiri?
Nigiri (握り) means "hand-pressed" in Japanese. Unlike maki rolls wrapped in nori, nigiri is an open-faced piece of fish atop a small oval of vinegared rice — pressed gently by hand.
Salmon nigiri, or sake nigiri (鮭), is one of the most beloved sushi pieces worldwide. The key is balance: cool, fatty salmon against warm, lightly acidic rice, with just a brush of wasabi between them.
What You'll Need
Ingredients
For the Nigiri
- 12 oz sashimi-grade salmon fillet
- 1 tbsp wasabi paste (adjust to taste)
- — pickled ginger, for serving
- — soy sauce, for dipping
Equipment
- Sharp chef's knife (very important)
- Rice cooker or heavy pot with lid
- Hangiri or large wooden bowl
- Small bowl of water (tezu)
- Cutting board
Step by Step
How to Make Salmon Nigiri
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01
Rinse & Cook the Rice
Wash rice under cold water until the water runs clear (about 5 rinses). Cook with 2½ cups water — rice cooker on "sushi" setting, or stovetop: bring to boil, cover, simmer 12 min, rest 10 min off heat.
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02
Season the Rice
Warm vinegar, sugar, and salt until dissolved. Transfer hot rice to a wooden bowl. Fan the rice while folding in the vinegar mixture with a cutting motion — don't mash. Cover with a damp towel until room temperature.
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03
Slice the Salmon
Pat salmon dry. Slice against the grain at a 30° angle into pieces roughly 2 inches long, 1 inch wide, and ⅛ inch thick. Keep slices uniform for even nigiri.
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04
Form the Rice
Wet hands with tezu (1 tbsp vinegar + 1 cup water). Take about 1 tbsp of rice, shape into a compact oval about 2 inches long with slightly pointed ends. Apply gentle pressure — the rice should hold but not be dense.
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05
Assemble & Serve
Smear a tiny amount of wasabi on the underside of each salmon slice. Drape salmon over the rice, pressing lightly with two fingers to conform. Serve immediately with soy sauce and pickled ginger.
Pro Tips
Master the Craft
Sashimi-Grade Only
Always use fish labeled "sashimi-grade" or "sushi-grade" from a trusted fishmonger. Regular salmon is not safe to eat raw.
Temperature Matters
Rice should be body temperature when forming nigiri. Too hot and it falls apart; too cold and it loses its glossy sheen.
Keep Your Knife Sharp
A dull knife tears salmon fibers. Sharpen before slicing and wipe the blade between each cut for clean, smooth slices.
Less Pressure, More Skill
Nigiri should feel airy, not compressed. Use the lightest touch — the fish's weight and a gentle press are enough to bind it to the rice.