banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Salmon Nigiri

    Share

    Salmon Nigiri

    A classic that’s equally delicious with tuna, shrimp, mackerel, mahi-mahi, sea bass, flounder, and sole. Wild Pacific salmon is a less contaminated, more eco-friendly choice than farmed salmon.

    Advertisement

    5 oz (142 g) sushi-grade salmon fillet
    1 1/2 tsp (7 mL) wasabi paste
    8 rounded Tbsp (120 mL) sushi rice, cooked (see recipe here)
    1/8 cup (30 mL) soy sauce
    Pickled ginger (optional)

    Cut salmon across the grain at a slight angle into 8 thin, equally sized pieces (about 1 x 2 in/3 x 5 cm). Spread a bit of wasabi down the centre of each piece of salmon.

    Moisten your hands with a water-vinegar mixture and squeeze small balls of rice into 8 rectangular shapes. Place a salmon slice in the palm of one hand, wasabi side up. Place a rice block on top of salmon. Use thumb and index finger of your opposite hand to gently press in the sides and use the other thumb to lightly press it down. Flip salmon block into other palm and repeat.

    Serve with soy sauce and ginger. Makes about 8 pieces.

    Each 4-piece serving contains: 194 calories; 20 g protein; 3.5 g fat (1 g sat. fat, 0 g trans fat); 19 g carbohydrates; 1 g fibre; 700 mg sodium

    source: "Easy Make-at-Home Sushi", alive #323, September 2009

    Advertisement

    Salmon Nigiri

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.