Grilled salmon nigiri
Grilled salmon nigiri features seasoned rice topped with marinated, grilled salmon, offering sweet, salty, and umami flavors. It's an accessible way to enjoy restaurant-quality sushi at home.
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.
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.
Grilled salmon nigiri FAQ:
Grill the marinated salmon for about 1-2 minutes on each side until the surface is lightly browned. If using a blowtorch, wave it over the salmon until it develops a nice char.
Yes, you can prepare the seasoned rice a few hours in advance. Store it covered at room temperature until you’re ready to mold the nigiri. Avoid refrigerating, as cold rice can affect the texture.
If you don’t have mirin, you can substitute it with a mixture of sake and sugar (1 tablespoon sake + 1 teaspoon sugar) or use a combination of rice vinegar and a bit of sugar for a non-alcoholic option.
Short-grain white rice is ideal for sushi as it has a higher starch content, resulting in a sticky texture that helps the rice hold its shape when molded into nigiri.
Leftover nigiri should be stored in an airtight container in the refrigerator and is best consumed within 24 hours. Regrilling the salmon when serving again can help restore some freshness.
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.
Nutrition per serving
2 ServingsCalories 660kcal
Protein 44g
Carbohydrates 100g
Fiber 1.56g
Sugar 5g
Fat 8g
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