Salmon & Hamachi Nigiri Sushi
We made the sushi rice by adding in salt, sugar, and vinegar. We halved the recipe, but we still yielded 22 pieces of nigiri sushi, 8 pieces of hamachi and 14 pieces of salmon. We picked up the sushi-grade fish from Nijiya in San Mateo. On the packages, the hamachi said, "Previously Frozen," while the salmon said, "Fresh." At the time of purchase, we didn't know how different this would be. The "Frozen" one is a bit cheaper. As we were cutting the fish, we noticed the hamachi tasted a little fishy, whereas the salmon was very good. We're not sure if this had anything to do with the "Frozen" vs "Fresh" packaging, since we had two different types of fish. But, next time, we'd opt for the "Fresh."
We placed the cut fish on top of the balled up rice with a dab of Japanese mustard (we didn't have wasabi on hand) in between. When eating the hamachi with the sushi rice, you don't notice the fishy taste as much. One thing we noticed was that we used too much rice per fish cut. A fish pieces could easily make you full. We learned how important the rice to fish ratio is. Next time we'll monitor the ratio to get a better balance. Also, for presentation, a good rule-of-thumb is to have the fish slightly larger than the rice so that is drapes over a bit. Also, in slicing the fish, cut on a diagonal to yield lengthier cuts to get a more rectangle shape.
Overall, the nigiri tasted good, and it was easy to prepare and assemble. The key is to have fresh fish, make good sushi rice, and to balance out the ratio between the two.
Sushi Rice Dressing: Vinegar, Sea Salt, Sugar.
Rice with Kombu.
Fish.
Slicing the Hamachi.
Assembling the Hamchi Nigiri.
Plated Hamachi Nigiri Sushi.
Cutting the Salmon.
Assembling the Salmon Nigiri.
Plated Salmon Nigiri Sushi.
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