Very simple, tasty on a hot summer evening - what more could I ask for. Here you have the delicate flavour of smoked salmon, with the additional texture and flavour of the nori - without overpowering the salmon. Add to that a delicately seasoned sushi rice, and you won't be disappointed.
A little tip on the rice - make sure it is Sushi rice - it's a short grain rice that looks quite similar to Arborio. It must be sticky, otherwise your Nigiri will fall apart.
I used a slightly oiled mini muffin tin as my rice mold.
- 1 Cup prepared and seasoned sushi rice
- 50g Smoked salmon
- 1/2 sheet Nori
- Press about 1 tablespoon of rice into each mold, and cover, refrigerate for an hour. turn the rice onto a board, and place shaped salmon on top. Wrap with a strip of Nori. Place on a plate, covered in the fridge for a while - the Nori will stick to itself on the underside. Serve with soy sauce, wasabi and pickled ginger.