Description
Delicate, fresh sushi salmon nyt made with premium-grade fish, seasoned rice, and classic garnishes simple and elegant, inspired by traditional Japanese methods and NYT-style culinary precision.
Ingredients
Scale
- 8 oz sushi-grade salmon, sliced thinly
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- Soy sauce, for dipping
- Pickled ginger and wasabi, for serving
- Optional: thinly sliced scallions or sesame seeds
Instructions
- 1. Cook sushi rice and let it cool slightly.
- 2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir into warm rice and let cool to room temperature.
- 3. Slice sushi-grade salmon into thin, uniform pieces for nigiri or rolls.
- 4. Wet hands with water and shape small oblong portions of rice.
- 5. Top each with a slice of salmon, pressing gently to form nigiri.
- 6. For rolls, place salmon and rice on a nori sheet, roll tightly, and slice.
- 7. Serve immediately with soy sauce, wasabi, and pickled ginger.
Notes
- Ensure your salmon is labeled “sushi-grade” and purchased from a trusted fishmonger.
- Chill salmon before slicing for cleaner cuts.
- Sushi rice is key season it properly and keep it covered with a damp cloth until ready to use.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Main Dish
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 3–4 pieces
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 35mg
Keywords: salmon sushi, sushi-grade fish, nigiri, NYT sushi recipe, Japanese