Want a quick yet stylish delicacy for your party tray or group gathering? Or if you simply want a lavishing dinner at home with your beloveds, try this Salmon Cucumber Nigiri sushi, you won’t be regretted.
The ingredients are simple, fresh sashimi-grade salmon and cucumber along with your usual sushi components (cooked rice, seasoned vinegar, nori, etc.)
For variation, you can replace salmon with other sashimi-grade fish like tuna, escolar, yellow tail, toro or even uni (sea urchin) if you can find it.
Think of it as a gunkan-maki that has cucumber instead of nori wrap-around. Go wild with the wrappers and you’ll have the variety.
Salmon Cucumber Nigiri
- 6 oz salmon sashimi-grade
- 1 tsp roasted sesame seeds
- 1 Tbsp ponzu sauce
- ½ cucumber
- 1½ cup cook sushi rice
- 2 Tbsp sushi vinegar or 2 Tbsp rice vinegar + 1 tsp sugar + ¼ tsp salt
- 1 Tbsp nori bits crush and crumble nori/seaweed
- Dice salmon then mix with sesame seeds and ponzu. Set a side.
- Peel cucumber along its length into long, thin yet wide strips.
- Make sure to wrap/cover cucumber container to preserve the slices' moisture. If they're dry, they wont be self-adhesive and will require additional binding strength (i.e. tooth pick)
- In a container, mix sushi rice with sushi vinegar or equivalent substitution (see notes).
- Take about 2 Tbsps of sushi rice and form into an oblong or oval shape rice balls.
- Continue till you're finished with all the sushi rice.
- For each rice ball, wrap a slice of cucumber around it, make sure to leave the top an opening creek to hold salmon filling. If 1 cucumber slice is not wide enough, layer another side-by-side.
- Once all balls are wrapped with cucumber slices, spoon salmon into the opening of each ball.
- Arrange into serving plates and garnish with crushed nori bits.
- (Optional) serve along side some pickle ginger and extra ponzu sauce
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