How to make Nigiri Sushi, (Salmon toro Aburi) Hand sushi

salmon fillet

🥗Healthier: trout fillet

💰Cheaper: canned salmon

Canned salmon is more affordable and still provides good flavor.

Rinse sushi rice under cold water until water runs clear.

Cook sushi rice according to package instructions, then let it cool slightly.

In a small bowl, mix rice vinegar, sugar, and salt until dissolved.

Fold the vinegar mixture into the cooled rice gently, being careful not to mash the grains.

Slice the salmon fillet into thin pieces, about 1/4 inch thick.

Using wet hands, form small, oval-shaped mounds of sushi rice.

Place a slice of salmon on top of each rice mound, pressing gently to adhere.

Heat a skillet over medium-high heat until hot, then sear the salmon for 15-30 seconds until slightly cooked.

Remove from heat and let cool for a moment before serving.

Serve the nigiri with soy sauce, wasabi, and pickled ginger on the side.

Garnish with sesame seeds and finely chopped scallions if desired.

Cooking Techniques

Spice Level:

Allergens