Name: Salmon sushi and sashimi platter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz sushi-grade salmon, patted dry; 1/3 cup short-grain sushi rice; 1/3 cup water; 1 1/2 tsp rice vinegar; 1/2 tsp sugar; 1/4 tsp salt; 1.5 oz cucumber, sliced into thin rounds; 1 tbsp low sodium soy sauce; 1 1/2 tsp wasabi; 8 g pickled ginger

Instructions

Prep 25 min · Cook 25 min

Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. In a small saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then cover and reduce the heat to the lowest setting. Simmer for 15 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes.
While the rice rests, stir the rice vinegar, sugar, and salt together in a small bowl until the sugar dissolves. Transfer the warm rice to a non-metallic bowl and fold in the vinegar mixture using a spatula. Let the rice cool to room temperature.
Using a long, sharp knife, cut the salmon into 6 equal slices, each about 1/4-inch thick and 3 inches long. Use one smooth pull for each cut rather than sawing. Chill the fish until you are ready to plate. Done when flakes easily, 145°F.
Wet your hands to prevent sticking. Shape half of the rice into two small oblong mounds. Place a small dab of wasabi on the center of each mound and top with a salmon slice. Arrange the two nigiri on a plate. Place the remaining rice in a small mound beside them. Add the remaining 4 salmon slices as sashimi, alongside the cucumber, ginger, soy sauce, and remaining wasabi.

Nutrition

Ingredients

Instructions

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