Assemble Salmon Nigiri: Place the salmon slice on the root of your fingers. Then take a pea-sized portion of wasabi, and spread in the middle of the fish. Place the rolled sushi rice onto the salmon, and bend your fingers to cover both the fish and rice together. Press down the rice using the index finger from the other hand.
Slice the salmon into pieces. The pieces should be approximately 5cm (2) long, 3 centimeter (1.2 in) (1) wide, and 1⁄2 or 1 centimeter (0.2 or 0.4 in) (less than 1/2) thick. If the fillet isn't thick enough to get the width you're looking for, slice diagonally. A very sharp knife is recommended here. 4
If you do not have Japanese vinegar at home or cannot afford it, you can also make your homemade sushi vinegar with very simple ingredients. Ingredients: White vinegar: 600ml, sugar: 500g, salt: 80g. How to do it: Add sugar, salt, and vinegar to the bowl and stir well.
At this time, lower the fire and cover the pot to prevent steam from escaping. Let it cook for about 10 minutes and put out the fire. Let the rice rest for 10 additional minutes, without removing the lid. Step 3. Cut the salmon into thin slices. Step 4. Cut the nori seaweed into thin strips. Step 5. In a bowl, mix the mirin with the sugar and.
Step 1. In a sieve, rinse sushi rice thoroughly under fresh cold water till water comes clear. Transfer rinsed rice to a large saucepan. Add water and bring to a boil over medium heat. Cover saucepan, then reduce the heat to low and simmer for 5 minutes.
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