Salmon Nigiri (Sushi)

I've always wanted to make sushi. It's such an art and I love sitting at the sushi bar and watching the chefs do their thing! After stumbling upon some California sushi rice for cheap and watching the movie "Jiro Dreams of Sushi" I was ready to take on the difficult task of sushi. 

My attempt was yummy but I can tell it didn't have the subtlety of good sushi. I used the freshest salmon I could find and tried to keep it simple. The recipe below is from Alton Brown and it's a very basic sushi rice.

I suggest (request) watching his videos on making the sushi rice and rolls. Before I made my sushi I watched as many how-to videos as possible to try to get the technique down. It's difficult to read about the technique so watch the videos or pay attention the next time you eat sushi. I can't wait to make more batches of sushi and hopefully make it like a master one day!

Ingredients:

For Rice:

2 cups sushi or short grain rice

2 cups water, plus extra for rinsing rice

2 tablespoons rice vinegar

2 tablespoons sugar

1 tablespoon kosher salt

Salmon or any other fresh, high quality fish

Prepared Wasabi

Soy Sauce

Pickled Ginger

Directions:

1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

2. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

3. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. 

4. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi. Cover with a warm, wet towel while the rice cools.

5. While the rice is cooling, cut your fish into thin slices, about 1/4 inch thick and about 2 inches wide. Try to use one smooth knife stroke, don't saw the fish or you will destroy it. You want the fish to fit in someone's mouth in one bite so don't make it too big! Cover the fish in saran wrap and keep in fridge until you are ready.

6. Putting the nigiri together: Wet your hand with water so rice doesn't stick. Take a small amount (enough for a good bite) and shape into an oval using gentle pressure. (Jiro says the pressure should be like holding a baby chick). You want the rice to stick together but don't crush it. Once you have your rice oval, take a dab of prepared wasabi and spread it on the fish. Place the fish on top of the rice and use gentle pressure to adhere it to the rice. Then place your finished piece on a serving plate. Repeat as many times as necessary until you have enough pieces for everyone. Serve immedietaly with soy sauce, wasabi, and ginger.