Grilled salmon nigiri
Enjoy a delectable Grilled Salmon Nigiri experience! This easy-to-follow recipe features tender pieces of salmon beautifully glazed with mirin and soy sauce, perfectly paired with savory-sweet sushi rice. Ideal for a gourmet homemade meal.
Cook time 2 min
Prep time 40 min
Ingredients:
1 cup white rice2 tsp sugar
1 tsp salt
12 oz salmon
1 tbsp mirin
1 tbsp soy sauce
1 short spray cooking spray oil
Grilled salmon nigiri is a delicious and visually stunning sushi dish that combines perfectly seasoned rice with succulent, lightly grilled salmon. With a balance of sweet, salty, and umami flavors, this recipe is sure to impress both sushi novices and connoisseurs alike. Using fresh ingredients and a few straightforward steps, you can create restaurant-quality nigiri in the comfort of your home.
Instructions:
- Rinse the white rice under cold water until the water runs clear to remove excess starch.
- Cook the rice according to the instructions on the rice package or using a rice cooker until tender.
- Once cooked, let the rice cool slightly until it is warm but not hot.
- In a small bowl, combine the sugar and salt. Stir until both dissolve.
- Gradually add this mixture to the warm rice, folding gently to ensure even distribution. Be careful not to mash the rice grains. Set aside.
- Slice the salmon against the grain into thin pieces about 2-3 inches long and 1 inch wide, enough to cover the top of the nigiri rice.
- In a small bowl, mix the mirin and soy sauce.
- Lightly coat each salmon slice with the mirin-soy mixture. Let them marinate for about 5-10 minutes.
- Wet your hands with a mixture of water and a tiny bit of rice vinegar to prevent sticking.
- Take a small portion of the seasoned rice (about the size of a small egg) and mold it into an oval shape, pressing gently but firmly with your hands.
- Repeat until all the rice is used up.
- Place a slice of marinated salmon on top of each rice ball, pressing gently to secure it in place.
- Preheat a grill or use a handheld blowtorch.
- Lightly spray each piece of salmon with a short spray of cooking oil to prevent sticking.
- Grill the salmon-topped nigiri briefly until the surface is lightly browned and the salmon is slightly cooked. If using a blowtorch, carefully wave the torch over the salmon until it develops a nice char.
- Arrange the grilled salmon nigiri on a plate.
- Optionally, you can garnish with additional touches like a thin slice of lemon, a small dollop of wasabi, or a sprinkle of sesame seeds.
- Serve immediately with soy sauce and pickled ginger on the side.
Tips:
- Select fresh, high-quality salmon for the best flavor and texture. If possible, purchase sushi-grade salmon.
- Proper rice preparation is crucial for nigiri. Rinse the rice thoroughly until the water runs clear to remove excess starch.
- Use a sharp knife to cut the salmon into thin, even slices. A clean cut ensures a better texture and presentation.
- Lightly spray the grill or a non-stick pan with cooking spray oil before grilling the salmon to prevent sticking.
- Allow the seasoned rice to cool to room temperature before forming it into nigiri to prevent it from becoming too sticky.
- Use wet hands when shaping the rice to avoid sticking and to create a more uniform shape.
- Do not overcook the salmon. It should be lightly grilled, maintaining its tenderness and subtle flavors.
Grilled salmon nigiri is a delightful dish that brings together the rich flavors of grilled salmon with well-seasoned sushi rice. With just a few simple ingredients and careful attention to detail, you can create a meal that's both impressive and satisfying. Enjoy this exquisite sushi with your favorite dipping sauce and accompaniments to elevate your dining experience.
Nutrition per serving
2 ServingsCalories 660kcal
Protein 44g
Carbohydrates 100g
Fiber 1.56g
Sugar 5g
Fat 8g
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