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Salmon & Wasabi Nigiri

Author Eva Kosmas Flores


  • 1 oval tablespoon sushi rice
  • 1/2 ounce salmon fillet 2"-3" long and 1/4" thick
  • 1/4 teaspoon wasabi
  • 1 teaspoon water


  1. In a small bowl, mix together the wasabi and water. This will make more of tyhe mixture than you will need for one roll, so make sure to reseve leftovers for making several rolls. Set
  2. the mixture aside. Moisten your hands with the non-stick hand solution. Take a
  3. tablespoon-sized oval of sushi rice and form it into a rectangle shape
  4. between the palms of your hands. If you squeeze it too much it will
  5. begin to loose its texture and shape, so be as simple and quick as
  6. possible when working with the rice.
  7. Once shaped, use a pastry brush to brush the top of the rectangle with a bit of the wasabi mixture.
  8. Hold the filet of salmon in the palm of your left hand, and rest the rectangle of rice on top of the
  9. filet with the wasabi-side facing down so it is touching the filet. Use your right hand's thumb and index finger to gently
  10. squeeze the rice and tuna into the rectangle shape while pressing down
  11. on the top of the rice with the thumb of your left hand. Flip the nigiri over so that the filet is
  12. on top and repeat the gentle squeezing process once more. Your nigiri is complete!