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Recipes

Nigiri and aburi nigiri with Norwegian salmon

Nigiri is one of the most common types of sushi. Try an easy and very delicious upgrade by torching the salmon and adding nikiri sauce and roe for a tasty experience. 

Cooking time20-30 min
Difficulty levelMedium

Ingredients

Preparation

Nikiri sauce

  • Combine soy sauce, sugar, and rice vinegar in a saucepan.
  • Heat to a boil and thicken with a bit of cornstarch dissolved in a small amount of soy sauce. The sauce should be glossy but not thick. 
  • Cool the sauce and set it aside. The sauce keeps for several months in a sealed jar in the fridge.

Nigiri 

  • Cook the sushi rice according to the package instructions or follow this recipe. While the rice is still warm, shape rice pillows of about 25–30 grams using a moistened hand.
  • Choose a piece from the belly loin and slice it to match the size of the rice balls. Typically, you slice at a slight angle and against the muscle fibers. Use the sharpest knife you have without serrations.
  • Place the salmon slice over the rice ball and press it firmly around all sides with your fingers.

Aburi Nigiri

  • To sear the salmon you need a kitchen torch. Light it and quickly sear the salmon, about 5–10 seconds per nigiri. 
  • Brush the salmon with nikiri sauce and top each piece with sesame seeds, salmon roe and finely sliced spring onion. 
  • Serve immediately with your favourite sushi sides.