Salmon Nigiri Recipe - Great British Chefs

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Seared salmon nigiri by Hideki Hiwatashi

Item 1 of 1

Canapé
easy
10
30 minutes

★ ★ ★ ★ ★ Not yet rated

Fantastic served individually as a canapé or scaled up to form an exquisite seafood starter, Hideki Hiwatashi's salmon nigiri recipe is seared using a blowtorch before serving leaving each piece with a beautiful, lightly charred finish. As with all sushi, make sure you buy the best quality fish available and use a very (very) sharp knife when slicing the salmon to ensure a clean cut. The sushi rice should be cooled to room temperature before using, so be sure to begin preparations in plenty of time.

First published in 2016discover more:

Salmon Recipes

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Ingredients

Metric

Imperial

Salmon nigiri

125g of salmon
20g of salmon roe

Sushi rice

150g of sushi rice
180ml of water
12ml of sushi vinegar
3g of salt
7g of sugar

To serve

wasabi paste
sushi ginger

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Equipment

Microwave
Blowtorch

Method

1Begin by soaking the sushi rice. Place the rice in a bowl and rinse well with cold water, rinsing and draining the rice 5 times. Pour over more water to cover and leave the rice to soak for 20 minutes

150g of sushi rice

2After this time, drain the water from the bowl and transfer the rice to a medium pan with a tightly fitting lid. Pour over 180ml of fresh water water, then place over a high heat and bring up to the boil

180ml of water

3Once boiling, cover the pan with its lid and reduce the heat to very low. Leave to cook for 20 minutes, until the rice has absorbed the water4Just before the rice has finished cooking, prepare the sushi vinegar. Place the salt and sugar in a large mixing bowl and pour over the sushi vinegar. Heat in a microwave for 10 seconds to warm through, then stir well to dissolve

12ml of sushi vinegar
3g of salt
7g of sugar

5Remove the sushi rice from the heat and add, hot, to the bowl with the sushi vinegar. Fold the sauce through the rice until the vinegar has been evenly absorbed, then set aside to cool to room temperature6Meanwhile, prepare the salmon for the nigiri. Using a very sharp knife, carefully slice the salmon into 10 even strips, each weighing 12g. Arrange on a plate and set aside until required7Once the rice has cooled, measure out 10 balls of rice, each weighing 12g. Shape into rounded oblongs using your hands, then drape a piece of salmon across each one and place the nigiri on a baking tray

125g of salmon

8Using a blowtorch, sear the top and edges of the salmon until it begins to lightly char. Divide the nigiri between 10 small plates (or one large serving platter) and top each piece with 2g of salmon roe. Serve immediately with a scoop of wasabi and sushi rice on the side

20g of salmon roe
wasabi paste
sushi ginger

First published in 2016DISCOVER MORE:

Salmon Recipes

Hideki Hiwatashi

With over fifteen years of rigorous Japanese culinary training behind him, Hideki Hiwatashi is well versed in the art of kaiseki cuisine.

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Tag » How To Make Salmon Sushi

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod

After something else? Take a look at what's new and get inspired.

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod

Ingredients

Metric

Imperial

Salmon nigiri

Sushi rice

To serve

Equipment

Method

Get in touch

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