Gourmet Salmon Nigiri with Homemade Tartar Sauce
Impress Your Guests! Homemade Salmon Nigiri & Tartar Sauce Recipe – Perfect for Parties, Wine Pairings, and Bento Boxes!
This recipe presents a delightful way to make salmon nigiri at home using 300g of fresh salmon. Paired with a sweet and tangy pickled onion and a creamy tartar sauce, it’s an absolute taste sensation! Enjoy a simple yet delicious homemade salmon nigiri, perfect for special occasions or as a beautiful bento box meal.
Salmon Nigiri Ingredients
- 300g Fresh Salmon Fillet
- 420g Sushi Rice (approx. 2 bowls)
- 150g Onion
- 20g Microgreens (like Kaiware)
- 1 Tbsp Capers
- Wasabi, to taste
- Pickled Ginger (Gari), for serving
- Pickled Daikon Radish (Rakkyo), for serving
Tartar Sauce
- 3 Tbsp Mayonnaise
- 1 Tbsp Plain Yogurt
- 1 Tbsp Honey
- 1 Tbsp Finely Diced Pickles
- 2 Tbsp Lemon Juice
- Pinch of Black Pepper
- Pinch of Parsley Flakes
Pickled Onion
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
- 1 tsp Salt
Sushi Vinegar (Sushi-zu)
- 1 Tbsp Sugar
- 3 Tbsp Rice Vinegar
- 0.5 tsp Salt
- 3 Tbsp Mayonnaise
- 1 Tbsp Plain Yogurt
- 1 Tbsp Honey
- 1 Tbsp Finely Diced Pickles
- 2 Tbsp Lemon Juice
- Pinch of Black Pepper
- Pinch of Parsley Flakes
Pickled Onion
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
- 1 tsp Salt
Sushi Vinegar (Sushi-zu)
- 1 Tbsp Sugar
- 3 Tbsp Rice Vinegar
- 0.5 tsp Salt
- 1 Tbsp Sugar
- 3 Tbsp Rice Vinegar
- 0.5 tsp Salt
Cooking Instructions
Step 1
First, let’s prepare the sushi vinegar (sushi-zu), which is key to delicious sushi rice. In a small bowl, combine 1 tablespoon of sugar, 3 tablespoons of rice vinegar, and 0.5 teaspoon of salt. Stir well until the sugar is completely dissolved. Feel free to adjust the sugar and vinegar ratio to your preference for a perfect balance of sweet and tangy.
Step 2
Place about 2 bowls (420g) of warm, freshly cooked rice into a large bowl. Pour the prepared sushi vinegar over the rice. Gently mix with a rice paddle, being careful not to mash the grains, until the vinegar is evenly distributed. Let the rice cool slightly.
Step 3
Rinse the fresh salmon fillet briefly under cold running water. Pat it thoroughly dry with paper towels – this step is crucial for removing any fishy odor. Slice the salmon into approximately 0.5cm thick pieces for the nigiri.
Step 4
Thinly slice the onion into fine shreds. In a separate bowl, combine the sliced onion with 1 tablespoon of sugar, 1 teaspoon of salt, and 1 tablespoon of vinegar. Gently toss to coat and let it pickle for about 10 minutes, allowing it to soften slightly and become tangy. Squeeze out any excess liquid from the pickled onion before using.
Step 5
Let’s make a flavorful tartar sauce! In a small bowl, mix 3 tablespoons of mayonnaise with 1 tablespoon of plain yogurt for a creamier texture. Add 1 tablespoon of finely diced pickles and 2 tablespoons of fresh lemon juice for brightness. Season with a pinch of black pepper and parsley flakes, then stir well. You’ll have a refreshing and slightly sweet tartar sauce ready to go.
Step 6
Now, it’s time to shape the sushi rice. Wear disposable gloves to prevent the rice from sticking. Lightly dampen your hands with water, then take a portion of the sushi rice and gently form it into bite-sized oval shapes. Using gloves makes it much easier to handle the rice without it sticking.
Step 7
Arrange the shaped sushi rice on a serving plate. If desired, place a small dab of wasabi on top of each piece of sushi rice. This adds a subtle kick that complements the salmon beautifully.
Step 8
Carefully place a slice of fresh salmon over each piece of sushi. Top the salmon with the prepared pickled onion. Drizzle generously with the homemade tartar sauce. Garnish with a small bundle of fresh microgreens and a few capers for a pop of color and texture. For serving, add pickled ginger and rakkyo to the side of the plate. The melt-in-your-mouth salmon, tangy pickled onion, and creamy tartar sauce create an exquisite combination. Enjoy your homemade salmon nigiri!
