Nigiri
Nigiri is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g fresh salmon fillet
- 2 tsp wasabi paste
- 150 g prepared sushi rice
- Keta caviar (for garnish)
- 8 fresh shrimp tails (about 30 g each, ready to cook)
- Salt
- 3 tbsp Rice vinegar
- 2 tsp wasabi paste
- 150 g prepared sushi rice
Instructions
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1.
Slice the well-chilled salmon fillet diagonally into eight very thin and uniform slices of about 3 x 5 cm, then spread a thin layer of wasabi paste on one side of each slice.
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2.
Form the sushi rice into eight elongated balls with damp hands, press the fish slices lightly onto them with your fingers to complete the nigiri, top with a little Keta caviar, and serve as evenly as possible.
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3.
Cook the shrimp tails in boiling salted water over low heat for about 2–3 minutes, drain and shock in ice-cold water.
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4.
On the belly side of each shrimp, make a longitudinal cut without slicing through completely and open it slightly.
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5.
Place rice vinegar in a bowl and marinate the shrimp in it for 3 minutes, then lift them out and pat dry with paper towels.
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6.
Spread a thin layer of wasabi paste on the underside of each shrimp.
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7.
With damp hands form the sushi rice into eight elongated balls again, press the shrimp lightly onto them with your fingers to finish the nigiri, plate, and serve as evenly as possible.
