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Nigiri Sushi with Prawns and Salmon

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  • Prep 60 min
  • Total 1 hr 30 min
  • Ingredients 10
  • Servings 6
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Over the last few years, Japanese food has gained a lot of popularity, specifically sushi, maki and sashimi. The whole world seems to know what these are but don't realize that there is so much more to Japanese cuisine. Gaining experience in Japanese cuisine is a long process and not very easy. It needs a lot of practice and dedication because this type of cuisine requires absolute perfection. There is no room for mistake. The ingredients for the sushi should be fresh and of the highest quality, especially the seafood that will be eaten raw. The rice should be sticky and I recommend using Japanese soy sauce. Make sure to add wasabi because gives sushi that spicy touch that can seem intense but perfectly complements the simple and harmonious flavors of the sushi.
by Morena Cuadra
Updated Sep 14, 2015
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Ingredients

  • 2 cup of Japanese rice (nishiki)
  • 3 cups of water
  • 1 piece of kombu
  • 1 cup of rice vinegar
  • 3 tablespoons of sugar
  • 1 teaspoon of salt
  • 12 ozs of medium prawns
  • 12 ozs of fresh salmon
  • A pinch of wasabi
  • Shoyu sauce, to taste

Directions

  •  
    1
    Wash the rice under a stream of water until it comes out clear.
  •  
    2
    Cover the rice with water and cook with the kombu until the water evaporates.
  •  
    3
    Transfer the rice to a wooden bowl and stir softly with a wooden spatula (called a shamoji).
  •  
    4
    Combine the vinegar with the sugar and salt in a small bowl, let boil until the sugar dissolves. Let cool at room temperature and add the rice mixture, combine in a folding motion.
  •  
    5
    Cover with a moist towel and let cool.
  •  
    6
    In the meantime, wash the prawns, open them from the middle but without letting them detach (like a butterfly) and cook for 3 minutes in boiling water with salt. Strain and set aside.
  •  
    7
    Cut the salmon into rectangular pieces approximately 2 inches long by 1 inch wide and 1/4 inch thick.
  •  
    8
    Moisten your hands with a mixture of water and vinegar and form the nigiri, an oval ball of rice. The mixture of water and vinegar will help so that the rice doesn't stick to your hands.
  •  
    9
    Using your index finger put a little wasabi under the salmon and prawn.
  •  
    10
    Place the fish over the ball of rice and compact the nigri with your fingers.
  •  
    11
    Serve on a pretty Japanese plate or a bamboo dish, serve the nigri with a side of shoyu and wasabi paste.

Expert Tips

  • tip 1
    Shoyu is Japanese soy sauce and is much more subtle that its Chinese counterpart.
  • tip 2
    Wasabi is a spicy radish sold as a paste. You can also find it as a powder that you mix with water to make a paste. It is very strong so I recommend using it cautiously.
  • tip 3
    Kombu is a type of seaweed used in Japanese cuisine to prepare broths.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Over the last few years, Japanese food has gained a lot of popularity, specifically sushi, maki and sashimi. The whole world seems to know what these are but don't realize that there is so much more to Japanese cuisine. Gaining experience in Japanese cuisine is a long process and not very easy. It needs a lot of practice and dedication because this type of cuisine requires absolute perfection. There is no room for mistake. The ingredients for the sushi should be fresh and of the highest quality, especially the seafood that will be eaten raw. The rice should be sticky and I recommend using Japanese soy sauce. Make sure to add wasabi because gives sushi that spicy touch that can seem intense but perfectly complements the simple and harmonious flavors of the sushi.
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