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.