Salmon and Shrimp Nigiri
Salmon and shrimp 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
- 8 fresh shrimp tails (about 30 g each, ready to cook)
- Salt
- 3 tbsp Rice vinegar
- 2 tsp wasabi paste
Instructions
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1.
Slice the well-chilled salmon fillet diagonally into eight very thin and even slices of about 3 × 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 mounds with damp hands, press the fish slices lightly onto them, finish the nigiri sushi, plate it, 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 min, drain and shock in ice water.
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4.
On the belly side of each shrimp slit lengthwise but do not cut through, then unfold it.
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5.
Place rice vinegar in a bowl and marinate the shrimp there for 3 min; remove and pat dry.
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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 mounds again, press the shrimp lightly onto them, finish the nigiri sushi, plate it, and serve as evenly as possible.
