Nigiri Sushi
Ingredients
- For the sushi with salmon
- Nigiri (sushi with salmon)
- 150 grams fresh Salmon
- 2 tsps Wasabi paste
- 150 grams prepared Sushi rice
- Salmon caviar (for garnish)
- For the sushi with shrimp
- 8 fresh Shrimp tails (about 30 grams, ready to cook)
- salt
- 3 Tbsps Rice vinegar
- 2 tsps Wasabi paste
- 150 grams prepared Sushi rice
Preparation steps
For the sushi with salmon: Cut well-chilled salmon fillets diagonally into 8 very thin and uniform slices of about 3 x 5 cm (approximately 1 x 2 inch), then thinly coat each on one side with wasabi paste.
Shape sushi rice with moistened hands into 8 rectangular blocks and press firmly by hand. Top with fish slices and finish the nigiri sushi topped with caviar and serve as equal as possible.
For the sushi with shrimp: Boil shrimp tails in boiling salted water over low heat for about 2-3 minutes, then drain and rinse with cold water.
Cut along shrimp on the ventral side, but do not cut through, and open.
Add rice vinegar in a bowl and marinate shrimp for 3 minutes, lift out and pat dry.
Spread undersides of shrimp thinly with wasabi paste.
With moistened hands shape sushi rice into 8 rectangular blocks and press firmly by hand, lay shrimp on top and serve.
