Nigiri sushi (handmade rice balls)

Name: Nigiri sushi (handmade rice balls)
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 50 g Sticky or sushi rice (Nishiki rice); 2 TABLESPOONS rice vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 200 g Salmon fillet in one piece (sushi quality); 1/2 sheet roasted seaweed (Nori); 1-2 TEASPOONS Wasabi paste

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

50 g Sticky or sushi rice (Nishiki rice)
2 TABLESPOONS rice vinegar
7-10 Tbsp Salt
7-10 Tbsp Sugar
200 g Salmon fillet in one piece (sushi quality)
1/2 sheet roasted seaweed (Nori)
1-2 TEASPOONS Wasabi paste

Directions

1
Wash the rice thoroughly until the water remains clear. Bring rice and 75 ml water to the boil in a closed pot. Turn off the heat and let the rice swell for 20 minutes. Remove the pan from the heat and let the rice steam in the open pan for another 20 minutes.
2
Season the rice with vinegar, salt and sugar and put it on a tray, let it cool down. Wash the salmon, dab dry and cut into 4-5 cm long thin slices. Cut 24 thin strips from the narrow side of the seaweed leaf.
3
Form some rice in your hand into a 4-5 cm oval shape, repeat the whole thing 24 times. Put a dab of wasabi paste on each rice ball, spread slices of salmon on top and wrap with the seaweed ribbon.