Friday, February 01, 2013
Salmon Nigirizushi Recipe
2 cups of prepared Sushi rice (can be found in the Asian section of your local market)
1/2 lb. of fresh salmon fillet, sliced into strips of 4 cm by 3 cm.
1 tablespoon wasabi paste
1 cup water
3 tablespoon Sushi vinegar (or rice wine vinegar)
Before you begin preparing nigirizushi, ensure that you wet your fingers in the tezu. Tezu is basically vinegar water and is essential for preparing this dish. This is because, without the
vinegar water, the rice will get stuck on your hands. Just water will not work either as it may wash the vinegar off the Sushi rice, thereby affecting consistency and taste.
To prepare the tezu, just mix the 3 tablespoons of Sushi vinegar with the water in a bowl.
Dip your hands in the vinegar water. Take about a handful of the rice and press it tight as you make a fist. The nigirizushi should be shaped such that it resembles long but round, rectangular finger.
Take this rice lump and place it on a cutting board.
Now take a salmon strip and spread a bit of the wasabi on the inner side which will be facing the rice.
Press the salmon strip on the rice and you are ready to serve your nigrizushi.
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