Easy Salmon Nigiri Sushi

Ingredients (Makes 10 pieces)

• 1/2 lb Sashimi-grade Salmon fillet
• 2 cups Cooked Japanese short-grain rice
• 2 tbsp Sushi vinegar (mix of rice vinegar, sugar, and salt)
• Wasabi paste (to taste)
• Soy sauce and pickled ginger (for serving)

Instructions

1. Season the rice: While the cooked short-grain rice is hot, transfer it to a large bowl. Drizzle the sushi vinegar evenly over it. Use a slicing motion with a rice spatula to mix thoroughly without mashing the grains. Fan the rice until it reaches room temperature.
2. Slice salmon: Hold your knife at a 45-degree angle and cut the sashimi-grade salmon fillet into 10 uniform rectangular slices, about 1cm (1/3 inch) thick and 5cm (2 inches) long.
3. Form rice ball: Wet your hands slightly with water mixed with a splash of vinegar (Tezu) to prevent sticking. Take about 1.5 tablespoons of seasoned sushi rice and shape it into a neat, oblong rectangle block.
4. Assemble nigiri: Place a slice of salmon on the fingers of your left hand. Dab a tiny amount of wasabi onto the center of the fish. Place the rice block on top of the salmon. Use your right thumb and fingers to press and shape the nigiri, then flip it over and gently press the sides so the salmon wraps snugly over the rice.
5. Serve: Arrange beautiful salmon nigiri on a platter. Serve with authentic premium soy sauce and pickled ginger.