Salmon and Shrimp Nigiri

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Salmon and Shrimp Nigiri
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
8
For the salmon sushi
150 grams fresh Salmon
2 teaspoons Wasabi paste
150 grams prepared Sushi rice
For the shrimp sushi
8 fresh Shrimp tails (about 30 grams or 1 ounce each, ready to cook)
salt
3 tablespoons Rice vinegar
2 teaspoons Wasabi paste
How healthy are the main ingredients?
Salmonsalt

Preparation steps

1.

For the salmon sushi, cut the well-chilled salmon fillets diagonally into 8 very thin and uniform slices, about 3 x 5 cm (approximately 1 x 2 inches), then spread a thin coating of wasabi paste on one side of the slices.

2.

With moistened hands, form the sushi rice into 8 uniform rectangular shapes and lay the fish slices on top. 

3.

For the shrimp sushi, cook the shrimp tails in boiling salted water over low heat for about 2-3 minutes. Rinse in cold water and drain.

4.

Cut the shrimp down the ventral side and lay flat (do not cut all the way through the shrimp).

5.

Pour the rice vinegar into a bowl and marinate the shrimp for 3 minutes, then remove and pat dry.

6.

Spread the undersides of the shrimp thinly with wasabi paste.

7.

With moistened hands, form the sushi rice into 8 uniform rectangles, and lay the shrimp on top. Arrange the sushi on plates and serve.