Salmon Nigiri Sushi

Ingredients

• 300g sushi rice
• 360ml cold water
• For the sushi vinegar: 3 tbsp rice vinegar
• For the sushi vinegar: 1 tbsp caster sugar
• For the sushi vinegar: 1/2 tsp fine salt
• 200g skinless sushi-grade salmon fillet, fish suitable for eating raw
• 2 tsp wasabi paste
• A small bowl of water mixed with 1 tbsp rice vinegar, for wetting your hands
• Light soy sauce, for dipping
• Pickled sushi ginger, to serve

Method

1. Use a very sharp knife to cut the chilled salmon against the grain into 16 slices, about 5mm thick. Fish labelled as suitable for eating raw is available from fishmongers and larger supermarkets; ask at the counter.

2. Rinse the rice in a sieve under cold running water, rubbing the grains gently, for about 2 minutes until the water runs almost clear. Drain, then put the rice in a lidded saucepan with the 360ml cold water and soak for 30 minutes.

3. Bring to the boil over a high heat, cover tightly, reduce to the lowest heat and cook for 12 minutes without lifting the lid. Remove from the heat and leave, covered, for 10 minutes.

4. Meanwhile, stir the sushi vinegar ingredients together in a small bowl until the sugar and salt have dissolved, warming for 10 to 15 seconds in the microwave if needed.

5. Tip the rice into a wide, non-metallic bowl, pour over the vinegar mixture and fold gently with a spatula using cutting strokes, fanning the rice as you go, for about 5 minutes until glossy and cooled to room temperature. Cover with a damp tea towel until needed.

6. Wet your hands in the bowl of vinegared water. Take about 20g of rice, squeeze it gently into an oval block and press it into shape in your palm.

7. Dab a little wasabi on the underside of a salmon slice, lay it over the rice and press gently to shape. Repeat with the remaining rice and salmon to make 16 nigiri.

8. Serve straight away with soy sauce for dipping, pickled ginger and extra wasabi.