in Japan

Nigiri – sushi with smoked salmon

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Ingredients for 4 servings:

  • 420 g rice (sushi rice)
  • 300 g smoked salmon
  • Spice paste (wasabi)
  • Soy sauce
  • Ginger, sweet and sour

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

For those who don’t really like raw fish, please refer to the CK database for instructions on how to prepare sushi rice. Cut the salmon into 5 cm long and 3 cm wide strips. Moisten your hands with water. Take about 2 tablespoons of sushi rice and shape it into a 5-6 cm long, rectangular block with rounded sides and corners. Then cover the rice with the salmon strips and shape everything into an appetizing shape. Mix the soy sauce with the wasabi paste (be careful, it’s hot) to taste, and serve with the ginger.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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