Making nigiri sushi at home has never been this easy.

Serves: 4

Prep Time: 4-8 hours

Cook Time: 25 Minutes

Ingredients:

• 6 ounces (170g) sushi grade salmon loin 

• 1 cup (195g) sushi rice (Koshikari recommended)

• Sushi vinegar, to taste

• Salt, to taste

Method:

1. Cure your fish by evenly coating the entire piece with salt, setting it on a wire rack, and covering it with a damp paper towel, and then refrigerate for 12 hours.

2. To make the sushi rice, begin by rinsing and washing the rice three times until the water runs clear. Place equal parts of rice to water into a rice cooker. Let the rice sit in the water for 15 minutes before cooking. Press start and cook.

3. Once the rice is cooked, add it to a large bowl or hangiri and break up the rice with a large spoon or paddle making sure not to mash the rice. Sprinkle the sushi vinegar over the rice to taste. Using the paddle, lift and spread the rice towards the outside of the bowl or hangiri. Then using a damp towel, grab the edge of the bowl or hangiri and spin while paddling rice into a light ball in one spot. You can then keep the rice warm in the rice cooker if you’re not immediately using it. 

4. Slice your cured loin into ¼-inch slices against the grain, making sure to slice through the fish from the heel to the tip of your knife. Be careful not to press down with the knife and damage your fish.

5. To assemble the nigiri, have a small bowl with cold water near a clean cutting board. Using dampened hands, take about 2 tablespoons of rice and form it into an oblong ball, similar to the shape of an egg, and place the sliced fish on top. Serve and enjoy.