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Sushi I: salmon nigiris

Rice50 minutes4 people200 calories
1/52/53/54/55/5 (9 votes)
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By Irene Arcas

Salmon nigiris

Today we are going to start a short thematic cycle in which we will learn to prepare sushi. You will know the origin of sushi, the main ingredients and the three most typical sushi preparations: salmon nigiris (which is today's recipe), makis y california rolls.

Sushi is perhaps the most internationally known Japanese dish, which is prepared with cooked rice seasoned with a mixture of rice vinegar, sugar and salt and it is accompanied with other ingredients such as fish o vegetables and, depending on the variety, wrapped in Alga. 

Although the sushi With raw fish, you can also have vegetables, cheese or eggs, or even cooked meat or seafood, or they can be battered and fried like tempura.

Sushi is prepared in small units so that they can be eaten in one bite. For its tasting it is essential to accompany it with soy sauce clear and wasabi (a natural green paste that has a very intense and spicy flavor).

Fortunately, nowadays you can find the basic ingredients to prepare sushi in supermarkets, and of course, in specialized stores.

The benefits of sushi are numerous, in addition to being an ideal food for people who must eat fat-free or follow a low calorie diet.

Sushi I: salmon nigiris

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Exquisite and delicate salmon nigiri, accompanied by soy sauce. Ideal as a starter, in low-calorie and fat-free diets.

  • Irene Arcas
  • Kitchen: japan
  • Recipe type: Rice dishes
  • Calories: 200
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the dressing:

  • 240 gr of rice vinegar
  • 80 g sugar
  • 40 gr sal

For the rice:

  • 1000 gr of water
  • 350 gr of sushi rice (can be substituted for normal round rice, SOS type)

Preparation

  1. The dressing must be prepared in advance so that it is not hot. We will have some amount left over that we can keep for up to 30 days in the closed refrigerator in a well-closed jar.

  2. We put all the ingredients of the dressing in the glass and program 4 minutes, temperature 80º, speed 2. We remove from the glass and let it cool.

  3. We pour the water into the glass and program 8 minutes, varoma temperature, speed 1.

  4. While the water is heating, it is VERY IMPORTANT that we wash the rice. This step is essential to prepare authentic sushi. We put the rice in the basket and wash it under the tap several times. We let the water run through the basket washing the rice, which we will move carefully by hand. You will see how the water is getting clearer and clearer.

  5. We place the basket in the glass with the rice and program 15 minutes, varoma temperature, speed 2. We must stir the rice with the spatula several times during the 15 minutes.

  6. We dump the rice in a large non-metallic container and with the help of a wooden spatula we move the rice to aerate it (if you have a fan or a cardboard you can fan it so that it cools faster and it will be more authentic). While we move it we are adding 7 tablespoons of the vinegar dressing to the rice and mixing well. Be careful, it shouldn't be soggy, just shiny and sticky.

  7. I have used thin slices of salmon cut from a center of salmon. To avoid anisakis, we must freeze it at -20º for at least 48 hours.

  8. In this case we are going to make nigiris. To do this, we wet our hand with water and take a rice ball (remember that each piece should fit whole in a single bite) and make a croquette shape. Take a sheet of salmon, spread a pinch of wasabi (optional) and place the salmon on the rice “croquette”.

  9. Remember to wet your hands with water between nigiri and nigiri.

  10. I leave you a video so you can see how the nigiris are formed. It's in English, but it doesn't matter because you just need to see how the great professionals do it.

  11. You can accompany it with soy. You already have your real salmon nigiris. Of course, you can also make it with tuna if you like it more.

Equivalences with TM21

Thermomix equivalences


Discover other recipes of: Rice and Pasta, Fishes

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  1.   teresa said
    ago 9 years

    I love your recipe, only there is a problem, if I put 1000 of water in it, the water comes out of the hole in the thermo mix together with squam…

    Reply to Teresa
    1.    Irene Arcas said
      ago 9 years

      That happens sometimes Teresa, it's normal. Try adding less water next time (about 700 g) or if not, do it with the beaker tilted so that it evaporates better. Thanks for your comment! A hug 🙂

      Reply to Irene Arcas
  2.   sunako said
    ago 8 years

    Hello,
    Thank you very much for the straight. I have a doubt:
    What should I change in the recipe to make less rice? About 100grs
    Thank you very much!

    Reply to Sunako
    1.    Irene Arcas said
      ago 8 years

      Hi Sunako, I would do:
      -For the dressing:
      80 gr of rice vinegar
      25 g sugar
      10 gr sal
      -For the rice:
      1000 gr of water
      115 gr of sushi rice (can be substituted for normal round rice, SOS type)

      You would do the whole recipe the same, except for the dressing part, which instead of cooking it for 4 minutes you would reduce it to 3. The rest of the recipe follows it as is.

      I hope you like it and thanks for following us !! 🙂

      Reply to Irene Arcas