lunch · dairy-free · gluten-free
Salmon and tuna nigiri
Hand-pressed rice fingers topped with thin slices of sushi-grade fish.
- Time
- 40min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Slice the fish against the grain into pieces about 7.5 cm long and 0.5 cm thick.
-
2
Wet your hands in vinegar water and gently squeeze 2 tbsp rice into an oval.
-
3
Dab a little wasabi on a slice of fish, lay the rice on it and press lightly so it hugs the rice.
-
4
Turn over and shape gently with two fingers. Serve with tamari, fish-side dipped.
