For making su-meshi/ vinegared rice
1 cup calrose rice/sushi rice
2 tbsp mixed sushi vinegar
1/4 cup water
For Soaking Salmon
500 gm fresh salmon
1/2 cup apple cider vinegar
1/4 cold water
1 tbsp salt
1 tbsp sugar
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*
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.
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