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Ken Tominaga’s Salmon & Tuna Nigiri

3 faves
Nutrition per serving    (USDA % daily values)
CAL
669
FAT
57%
CHOL
55%
SOD
5%

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Ingredients for 4 servings

Prepared salmon belly

Prepared tuna loin

wasabi

2 cups sushi rice*

Preparation

1.

Start with a piece of salmon that is 4-finger width by 2-finger width. Slice ¼ inch slices against the grain. Spread a piece of salmon with a pinch of wasabi.

2.

Pick up about 2 tablespoons of rice and form it into a log shape with rounded edges. Press the ends of the rice inward slightly in the palm of your hand. Press the slice of fish around the rice, fitting the rice to fit the fish.

3.

Start with a piece of tuna that is 4-finger width by 2-finger width. Cut tuna loin on angle, against the grain into ¼ inch slices.

4.

Place fish in palm swipe a little wasabi on top of slice of fish. Form another ball of rice, about 2 tablespoons of rice, into a log with fan shaped edges. Lay the slice of fish over the top and press together gently in the palm of your hand.

View instructions at
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