🍣 Salmon nigiri (sake)
Salmon nigiri is vinegared sushi rice topped with a slice of raw salmon and a little wasabi. The bright orange fish is silky and rich, melting against the tangy rice. It is the most ordered nigiri in many countries and appears in almost every sushi set, from supermarket boxes to sushi counters.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g Japanese short-grain rice
- 240 ml water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 200 g sushi-grade salmon fillet, skinless
- 1 tsp wasabi paste
Method
- Rinse the rice until the water runs clear, then cook it with the water and let it rest covered for 10 minutes.
- Warm the vinegar with the sugar and salt until dissolved, fold it into the hot rice with a cutting motion and let it cool to body temperature.
- Slice the salmon against the grain into 10 thin rectangles about 3 × 7 cm.
- With wet hands, shape about 20 g of rice into a small oblong, dab a little wasabi on the underside of the topping and press it gently onto the rice.
- Serve right away, 2 pieces per person as a snack or 8–10 as a meal.
How to make it lighter
- Count pieces: the rice makes up most of the calories, so 2–4 pieces alongside a salad is lighter than a full sushi platter.
- Salmon is one of the richer fish; mixing salmon pieces with leaner tuna or sea bream keeps a sushi meal lighter.
- Ask for smaller rice balls or order the same topping as sashimi to skip the rice entirely.
History
Nigiri is the hand-pressed style of sushi that took shape in Edo, today's Tokyo, in the early 19th century, when street stalls sold quick bites of vinegared rice topped with fish from Edo Bay. Its invention is usually credited to the sushi maker Hanaya Yohei, though the story is hard to verify. Before refrigeration, many toppings were cured, simmered or marinated, and raw toppings became common only in the 20th century. Raw salmon is a fairly recent sushi topping: it became widespread in Japan only from the 1980s, helped by farmed salmon imported from Norway.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →