This dish is very simple – consisting of only two main ingredients but is delicious! Serves 2. You can substitute tuna or kingfish if you don’t like salmon – works just as well!
1 cup short-grain (sushi) rice
2 tablespoons rice-wine vinegar
1 teaspoon salt
1 tablespoon caster sugar
300gm sashimi-grade salmon
handful pickled ginger
Put 1 cup short-grain rice into a pot, rinse thoroughly to clean and drain the water off. Add 1 1/2 cups water and bring to the boil, cover and simmer on low heat for 12 minutes. Turn off heat and leave covered for 10mins. Meanwhile in a small bowl mix sugar, rice-wine vinegar and salt until all the sugar is dissolved. Add to the rice and mix well while cooling the rice (i use my partner’s hair dryer on the cool setting!). Rice will get a glue-like consistency. Cover with a damp cloth if not using immediately. Push a little of the rice into your palm and make a small oval-shape. Sit on a wire rack and put some aluminium foil underneath. With your index finger, put a little bit of wasabi on top of each rice oval.
Top each piece of rice with a slice of the salmon. Sprinkle salt over the top of the salmon and then using a hand-held blow-torch or creme brulee torch sear the top of the salmon. Squeeze lemon juice over the top of the salmon and serve with ginger & soy sauce (if you want an extra kick add some wasabi to soy sauce and mix well before dipping the salmon nigiri in). You can also just serve the salmon completely raw on the rice but I find the flavour of slightly-seared salmon to be just that much nicer!