Salmon Nigiri

Step 1

Rinse sushi rice under cold water until water runs clear, about 2 minutes.

Step 2

Add rinsed rice and water to a rice cooker and cook according to manufacturer instructions, about 15-20 minutes.

Step 3

While rice cooks, combine rice vinegar, sugar, and salt in a small bowl.

Step 4

Transfer cooked rice to a wooden sushi bowl or large mixing bowl.

Step 5

Pour vinegar mixture over hot rice and gently fold with a rice paddle until evenly combined and rice cools to room temperature, about 10 minutes.

Step 6

Pat salmon dry with paper towels and remove any pin bones with tweezers.

Step 7

Using a sharp knife, slice salmon against the grain into thin pieces, about 0.25 inch thick and 2 inches by 1 inch in size.

Step 8

Chill salmon slices on a plate until ready to assemble.

Step 9

Wet your hands with water mixed with a pinch of salt to prevent sticking.

Step 10

Scoop about 1.5 tablespoons of cooled rice into your palm and gently press into an oval shape.

Step 11

Dab a tiny amount of wasabi on top of the rice, then gently press a salmon slice over it, letting it mold to the rice shape.

Step 12

Repeat until all rice and salmon are used, making 8-10 pieces.

Step 13

Arrange nigiri on a plate and serve with soy sauce, extra wasabi, and pickled ginger on the side.