Description
A delightful nigiri-style dish made with torched salmon belly that melts in your mouth.
Ingredients
Scale
- 100 grams salmon belly
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 sheets nori seaweed
- wasabi to taste
- soy sauce for serving
Instructions
- Cook sushi rice according to package instructions and let it cool.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Fold the vinegar mixture into the cooled rice gently.
- Shape sushi rice into small oval forms.
- Slice salmon belly and lightly torch it to enhance flavor.
- Place a slice of salmon belly atop each rice ball.
- Garnish with a small amount of wasabi and serve with soy sauce.
Notes
- Ensure the salmon is fresh and of high quality for the best flavor.
- Nigiri is best served immediately after preparation.
- Experiment with different types of fish for variation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Torched
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pieces
- Calories: 300
- Sugar: 1g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg