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Salmon Nigiri-zushi 握り寿司

Recently I bought a big piece of fresh salmon from BJ's wholesale at $5.99 a pound.Mostly salmon sold in retail or supermarket are Farmed salmon. Well,I guess due to the price ,color and texture I still prefer farmed salmon than wild salmon.Farmed Salmon flesh is generally orange to red in colour while wild salmon white fleshed . Orange color are added as artificial colorants to the feed of farmed salmon ,that the reason farmed salmon look more appetizing.I decided to make some salmon sushi for Elliot.He is weird,refused to eat cook salmon but welcome sushi or sashimi salmon anytime.

As usual,I will soaked the fresh salmon in apple vinegar mixed with salt,water and sugar before removed the skin and cut to pieces.I just soaked the salmon for 30 minutes It's just for safety reason.I know alot of sushi restaurant didn't do this step,but for me prevention is better than cure!!


Ingredients:(A)


For making su-meshi/ vinegared rice


1 cup calrose rice/sushi rice


2 tbsp mixed sushi vinegar


1/4 cup water



Ingredients:(B)


For Soaking Salmon


500 gm fresh salmon


1/2 cup apple cider vinegar


1/4 cold water


1 tbsp salt


1 tbsp sugar







Method:


1:(A)Prepared a large container,mixed vinegar,water,salt and sugar well,then placed the whole piece salmon into the large container for 30 minutes.


2:(B)Wash calrose rice ,change the water 3-4 times,then put the rice in rice cooker with water.Let it cook until it pop to warmer method.


3:Remove salmon from the soaked vinegared and pad dry with hand towel before cut to pieces.Usea very sharp knife to cut salmon fillet into 8 x 5 cm or 3 x 2 in pieces,4-5 mm thick.Placed the salmon on a tray or plate,cover with clear film ,then chill.


4:Remove the rice from rice cooker,then add in vinegared mixed into the rice.Mix well.


5:Ready a bowl of cold water on the side for moulding.This water is used for your hands while making nigiri-zushi


6:Wet your hand with the water and scoop about 1 1/2 tbsp su-meshi into your palm.Gently but firmly grip the su-meshi and make a rectangular block until all the rice finish.Do not squash the rice but ensure the grains stick together.The size of the blocks must be smaller than the topping(salmon)


7:Put the su-meshi block on a damp chopping board,Take out the cut salmon from chiller and top each piece salmon on top of the rice block.Gently press it the salmon and form your palm into a cup shape nigiri-zushi to a smooth surfaced mound.Do not overwork,as the warmth of your hands can cause the topping to lose their freshness.


8:Repeat this process until all the rice and topping are used.Serve immediately with little shoyu(wasabi and soy sauce).



I love this orangy color
I garnish with scallion...but you can just leave it as it is..
Tips-*If you prepared cut scallion in advance,cut scallion with sharp knife,wash in cold water and squash the scallion with hand towel.Let it dry before packed it away.By doing this step your scallion will last longer and you won't taste the strong scallion flavor*


Note:


Don't worry if your su-meshi block doesn't look neat.Wet your hands with hand water frequently,and keep the work surface tidy all the time.Some people like their fish(topping) thicker but I like mine longer and thinner.You can cut any size you like depend on your preferences.I omit adding wasabi under the topping since I'm going to mix wasabi with shoyu.

For more sushi post:

Assorted-sushi-and-maki

Spicy-tuna-roll

Assorted sushi and rolls



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14 comments:

ICook4Fun said...
July 7, 2008 at 4:09 PM

What a display of Salmon Nigiri-zushi. It look so fresh!!! I never soak my salmon in vinegar. I never knew I had to do that. Learn something new today. Thanks for the tips. Going to make this soon once I buy some fresh salmon

Cindy. Lo. said...
July 7, 2008 at 11:39 PM

Hey you have a skill there for making those nigiri,
They all looked nice and delicious!

Katie said...
July 8, 2008 at 12:19 AM

uhhhh i'm salivating. that looks sooo yummy. give me salmon sashimi any day of the week! woo!

thanks for the apple cider vinegar tip! that sounds deliciously useful.

Little Corner of Mine said...
July 8, 2008 at 1:49 AM

I really love the way you shape the salmon, simply lovely!

tigerfish said...
July 8, 2008 at 6:41 AM

Oh, you really make good-looking and tasty sushi!

Just One Plate said...
July 8, 2008 at 7:04 PM

This recipe looks amazing. I'm going to try it this weekend!

You might be interested in my website. There are some incredible recipes.

Thanks for the idea!

Kate

http://www.JustOnePlate.com

Beachlover said...
July 8, 2008 at 7:26 PM

icook4fun:
Gert,I see the head chef in the Jap restaurant I used to work do the soaking of salmon.He also my master of fishing.He will fillet all the salmon ,then soaked with vinegared b4 wrap up tightly for the next few days usage.So far I only see one chef doing this trick,of course it's time consuming(3-5 hours for bigger quantity) ,that the reason not many Japanese restaurant willing to do that.

cindy.lo:
Thank you:)I think practise make perfect.

katie:
Thank you and U welcome:)

LCOM:
Thank you,oh!! you must see the first time I make sushi,it's really look ugly!hahaha!!


tigerfish:
Thank you:).Nest step I wanna to learn how to fillet salmon,that need skill too!!

kate:
yes,you have a cool photos and nice recipe there.I love it!!

mycookinghut said...
July 12, 2008 at 8:03 AM

yummmm. the salmon looks so fresh and yummy!!! You really got good knife skills!

Anonymous said...
August 15, 2008 at 1:00 PM

Please do not encourage people to eat raw salmon. It can contain dangerous parasites, which are not killed by soaking in vinegar. Only freezing 48 hours at industrial freezer temperatures.
Also avoid any freshwater fish and mackerel. Mackerel can be used for sushi, but not without a very involved process of salting, vinegar and freezing.

Anonymous said...
October 22, 2008 at 5:39 PM

Ummm.... Wild salmon flesh is NOT white.

Wild salmon flesh actually has a deeper orange almost red color, firmer and more texture than farmed. Wild salmon flesh get their pigmentation from the food they eat. In fact wild sockeye has the reddest flesh out of all the salmon species.

Farmed salmon don't eat the natural foods that wild salmon eat and thus will not get the same orange/red pigmentation... the flesh will be white if not for the use of additives that mimic the chemicals responsible for the pigmentation in their processed pellet diet. The pigmentation was added purely for marketing reasons... no one wants to buy white fleshed salmon.

Beachlover said...
October 23, 2008 at 12:27 AM

anon 15th:
I do not encourage ppls to eat raw salmon.Pls reread again my post.Anyway,you can read my second latest sushi post regarding raw salmon.I read some article in NYT,regarding risk eating raw salmon.http://www.beachloverkitchen.com/2008/09/mango-and-salmon-maki.html
Nowdays,I frezze up my fresh salmon first b4 use it for sushi.Thanks for your info,anyway:)

anon 22nd:
Thanks for the detail info:)

Katy said...
January 23, 2009 at 8:58 PM

absolutely gorgeous.

Steffi said...
May 7, 2011 at 6:21 AM

Hey, nice site you have here! Keep up the excellent work!


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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.