Congrats! You will now receive our free email.

Complete your registration to take advantage of exclusive member benefits.

AS A MEMBER, YOU CAN:
  • Take our Cooking Classes
  • Save dishes and meals you want to make to your cookbook
  • Add Notes to your favorite
  • Keep tracks of which meal and dishes you have made
SIGN UP WITH

SIGN UP WITH EMAIL

Email Options
Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.

By creating an account, I agree to Cook Taste Eat terms & conditions and privacy policy.

Complete Your profile

The more we know, the more we can tailor your experience.

Congratulations! You are now a member.

Spread the word. Inspire your friends.

Enter friends' email addresses separated by commas (Limit 25 friends)

SORRY!

Cross

The email address entered is not valid. Please try again.

Your message


Invite your friends to join Cook Taste Eat, and inspire them to make applause-worthy meals at home.

    SORRY!

    Cross

    The email address entered is not valid. Please try again.

    SORRY!

    Cross

    Password is required

EMAIL OPTIONS

Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.
By creating an account, I agree to Cook Taste Eat's terms & conditions and privacy policy.

Facebook tells us your email address is . Is this where you want to receive emails from Cook Taste Eat?

  • Error: Invalid Email ID.

  • Skip this step

Ken Tominaga’s Salmon & Tuna Nigiri

Related Ingredients
shadow

Tasting Notes

It’s easy to get nigiri and sashimi confused, but here’s a simple way to keep them straight, sashimi flies solo (no rice) and nigiri is accompanied by sushi rice.

The ratio of fish to rice is key here and is one reason why Ken recommends using your fingers to measure the right size of the fish. For a truly enjoyable nigiri eating experience, you should taste the difference between the slightly warm rice and the cold fish. To strike this important temperature balance, it is important to work quickly so by the time the nigiri is served, the temperature of each bite hasn’t shifted greatly.

Tips & Techniques

  1. No dipping. Never dunk your nigiri in soy sauce, the balance of soy is important and only a small amount should be brushed onto the fish, allowing the separately seasoned rice to retain its flavor.
  2. No stick. Keep a small bowl of cold water near by to use for hand dipping. Having your hands moist while working with fish and rice will result in a cleaner final product and less mess when assembling nigiri.

Toolbox

These tools are the ones we find especially helpful when making this dish.

  1. Long knife. Use a long sharp slicing knife in order to make a clean cut of fish for your nigiri. Keep a damp cloth near by for wiping your knife between slices.

The list below includes all the equipment you’ll want to make this dish.

  • Long knife
  • Cutting board
  • Medium-sized bowl with ice water and vinegar
  • Pastry brush
  • Small bowl


Ingredients

*Note: This will be enough for about 10 slices of nigiri.

 

Serves: 4

Total Time: 20 minutes

Active Time: 20 minutes

Method
  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.

Here is a great way to turn this dish into a meal

Salmon & tuna ceviche

Cut the fish into 1/2-inch cubes and dress with lime juice, jalepeños, grapeseed oil and salt. Serve like ceviche with sliced avocado, tomatoes and cucumbers.

comments