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Growing Chefs! Ontario Shrimp and Cured Salmon Nigiri

Shrimp and Cured Salmon Nigiri

“Nigiri sushi is a simple yet elegant style of sushi that highlights the quality of each ingredient. A small mound of seasoned sushi rice is shaped by hand and topped with seafood, creating a perfect balance of texture, flavour, and presentation.”
Difficulty
Intermediate
Yield
Makes approximately 40 pieces of nigiri
Ingredients
8 cups prepared sushi rice Wasabi (optional) Soy Sauce, for serving Pickled ginger, for serving

Shrimp Nigiri

Ingredients
40 cooked shrimp, peeled and deveined, tails removed1 tablespoon rice vinegar1/2 teaspoon salt

Cured Salmon Nigiri

Ingredients
1 pound fresh salmon fillet, skin removed2 tablespoons kosher salt2 tablespoons white sugar1 tablespoon rice vinegar
Equipment
Bowls, various sizesCutting boardChef's knifePlastic wrapBaking sheetPaper towelMeasuring spoonsServing platesTasting spoons

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Prepare the shrimp by gently slicing a small opening along the underside of each shrimp and pressing it flat. This allows the shrimp to sit neatly on top of the sushi rice.

Season the shrimp lightly with rice vinegar and salt. Set aside until ready to assemble.

To prepare the cured salmon, combine the salt and sugar. Coat the salmon evenly with the mixture and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or until the salmon has firmed slightly and developed flavour. Remove the salmon from the cure, rinse lightly, pat dry, and slice into thin pieces.

Get Cooking!

Wet your hands with water to prevent the rice from sticking. Take approximately 1 tablespoon of sushi rice and gently shape it into a small oval mound using your fingers. Avoid pressing the rice too firmly; the goal is to create a compact shape while keeping the rice light and tender.

If using, place a small amount of wasabi on top of the rice. Place a shrimp or slice of cured salmon over the rice and gently press together to secure.

Repeat with the remaining ingredients.

Serve immediately with soy sauce and pickled ginger.