Ingredients
- —200 g sushi rice
- —3 tbsp rice vinegar or apple cider vinegar
- —300 g fresh salmon fillet
- —4 tbsp unagi sauce
- —2 tbsp furikake
- —Optional: 2 tbsp trout roe or salmon eggs
- —Optional: 12 sprigs of garden cress or bean cress
Instructions
- Cook the sushi rice according to the instructions on the package. Tip: in a steam oven, cook for 25 minutes at 100 degrees with 300 g of boiling water.
- Check the salmon fillet for any bones, remove the skin, and slice the salmon into thin pieces.
- Moisten your hands and shape 12 small oval nigiri balls from the rice.
- Place a slice of salmon on each rice ball and press gently.
- Briefly torch the salmon with a kitchen torch for a subtle smoky flavor.
- Finish with unagi sauce, furikake, and optionally trout roe or cress.
Serving Tip
A little culinary showpiece — soft, creamy, warm-smoked by the torch, with the sweet-savory glaze of unagi sauce and a crunch from the furikake. This is one of those bites that always impresses. Serve immediately. The combination of warm torched salmon, soft sushi rice, and sweet unagi sauce is at its best when freshly made. Perfect as a small dish for dinner or shared dining.
Storage Tip
Do not store. Nigiri should always be eaten fresh for optimal taste and food safety.
RECIPE_ID: 56dbfdf4...
LAST_UPDATE: 2/18/2026