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Grilled salmon nigiri
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Prep Time:
40 minutes
Cook Time:
2 minutes
Total Time:
42 minutes
Make grilled salmon nigiri sushi rolls for a classic Japanese dish.
Ingredients:
  • Japanese-style mayonnaise, to serve
  • 200.00 gm Koshihikari sushi rice
  • 0.60 gm salt
  • 30ml sushi seasoning
  • 350g piece sashimi-grade Atlantic salmon fillet, skin and bones removed (see note)
  • 20.00 ml mirin
  • 21.00 gm soy sauce
  • 10.00 gm caster sugar
  • Olive oil cooking spray
  • Wasabi paste (optional), to serve
Instructions:
  • 1. Rinse rice in a fine sieve under cold water until water runs clear, drain well. 2. Combine rinsed rice and 1 1/2 cups cold water in a large saucepan, cover, and bring to a boil. 3. Reduce heat to medium-low and simmer gently for 12 to 15 minutes until water is absorbed and rice is tender.
  • After cooking, let it rest covered for 10 minutes, then carefully transfer to a spacious ceramic or plastic dish.
  • Fluff rice with a spatula to remove any lumps, then sprinkle with sugar and salt. Slowly incorporate sushi seasoning, gently folding until absorbed. Allow to cool to room temperature before using.
  • Cover a baking tray with foil. Using damp hands, shape and press 2 tablespoons of sushi rice into a firm rectangle with slightly rounded edges (about 3cm wide x 7cm long). Flip the rice over and transfer it to the tray.
  • Lay the salmon flat on a cutting board and slice it thinly on an angle into twelve 4cm-wide x 7cm-long slices. Arrange each slice on top of a rice rectangle and press gently to adhere. Repeat layering with the remaining rice and salmon slices.
  • Preheat the grill to high heat. Combine mirin, soy sauce, and sugar in a jug, stirring until the sugar dissolves. Brush the mixture over the salmon then spray with oil. Grill the salmon about 5cm from the heat for 1 to 2 minutes until just cooked on the surface. Remove from the grill and transfer to a serving platter. Finish by drizzling with mayonnaise and serving with wasabi if desired.

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