Salmon Nigiri

Two Fingers

A slice of cake is perfect to be served with a scope of vanilla ice cream.

Nigiri translates to two fingers. 

Salmon Nigiri is a small delicious treat, featuring a thinly sliced drapery of salmon, laid over a cluster of vinegared sushi rice. 

Makes 14

40-45 mins.


50 mins.

Making Rice

20 mins.

Molding the Sushi Rice

Vinegared Sushi Rice Ingredients





  • 150g sushi rice

To make the sushi rice: wash the rice and repeat this process 4-5 times, till the water is clear. 


Add water to the rice and let the rice soak for 20 minutes.  


Drain the water. 

Add the rice to a pan and add 460ml of water and cook on high heat for 5 minutes, till the water begins to boil. 


Reduce the heat, cover the pan with a lid and cook for 20 minutes.  


  • 2 tbsp. rice vinegar
  • 1 tbsp. sugar
  • 1 tsp. salt

Towards the last 10 minutes of cooking the rice, begin preparing the sushi vinegar. 

On low-medium heat, add the above-listed ingredients to a small pan, ensuring that the sugar and salt are dissolved. 


When the rice is cooked, place it in a bowl. 

Add the sushi rice vinegar to the rice and cut into the rice using the side of the rice paddle and avoid breaking too many grains. 


Cover the rice bowl with a damp cloth and cover for 10 minutes. 


Using the Nigiri rice mold as a reference and slice the smoked salmon into thin pieces- for the salmon to be placed on top of the Sushi rice. 


Using a spoon, fill the Nigiri with Sushi rice and press tightly using the Nigiri mold lid. 


Press tightly for a couple of seconds and then carefully remove the molded rice onto a plate. 


Carefully placed the sliced piece of smoked salmon on top of the molded Sushi rice. 


Repeat steps 9, 10, and 11- to make the Salmon Nigiri using all of the cooked sushi rice. 

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