Lemon Sea Salt Dusted Salmon Nigiri

Lately, I’ve been inspired by some incredible omakases at various Japanese Restaurants. I certainly am no sushi chef nor have I had any training. What I do know is that the Japanese Market in Japantown has sushi grade fish in varieties of tuna, salmon, albacore, snapper, etc and the quality is really quite good. Since I was at the market getting my black cod for the previous dish I posted I decided I couldn’t pass up the lovely looking fatty salmon. The photo doesn’t do it justice. That piece of salmon was calling out to me when I walked past it in the grocery store and of course I brought it home and decided I was going to eat it in it’s true form and not cook it. To enhance the flavor of the salmon as well as cut down on the fattiness of it, I decided to sprinkle Japanese sea salt on it and squeeze a few drops of fresh lemon juice on top. I also drizzled a tiny bit of unagi sauce to counter the acidity with a little caramelized sweetness. Try this simple recipe and you’ll feel like rolling up your sleeves and tackling sushi at home. OH and did I mention it came out DELISH?! So now you have to try it at home

Lemon Sea Salt Dusted Salmon Nigiri

Ingredients:
3/4 lb sushi grade salmon( the fattier the better)
2 nori sheets, cut into thin slices
1 tablespoon unagi sauce
Sea Salt
1 whole lemon
1 teaspoon sesame oil
1 tablespoon wasabi
Sushi rice (freshly cooked sushi grade rice tossed with 1 tablespoon rice wine vinegar)

Method:
1. Scoop your freshly cooked rice into a bowl and use a wooden spatula to fluffy the rice and let some hot air out.
2. Pour the rice wine vinegar over your rice and toss lightly. You can add a small pinch of salt and sugar if you like.(Seasoning your rice)
3. Place a small dollop of wasabi on the plate and use the back of your spoon to drag out the dollop across the plate to create a brush like stroke. Place the plate in the fridge and chill until your are ready to assemble. Fun and artsy garnish:)
4. Now slice your salmon into 1/2 inch slices
5. Place your rice in the nigiri molds These molds I found at DAISO which helps with making perfectly shaped nigiri shaped rice) Or you can use your hand and form them yourself. Remember to use water/vinegar on your hands so the rice does not stick to your hands when forming with hands.
6. After each piece of rice is formed, rub a very small amount of wasabi on each piece of rice and then place/cover with a strip of nori on it.
7. Now place your salmon on top. Season with salt and lemon juice
8. Place another strip of nori strip on top and drizzel with unagi sauce.
9. Garnish with kaiware sprouts for added color.
10. Lastly a small drizzle sesame oil over the nigiri.

*Optional garnish (I placed a small dollop of wasabi on the plate and used the back of my spoon to drag out the dollop across the plate to create a brush like stroke) Fun and artsy garnish:)