Toro Salmon Nigiri トロサーモンにぎり

How to make Toro Salmon Nigiri Recipe - Toro salmon, located on the belly of the fish, is consider ed by many people to be the tastiest part of the fish.

MAKES 2 PIECES

Ingredients
2⁄3 ounce (20 grams) toro salmon
2 tablespoons sushi rice
Wasabi paste, plus more for serving
½ teaspoon minced fresh ginger
¼ teaspoon chopped scallions
1 hot pepper, finely sliced
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Slice the toro salmon into 2 long pieces, each measuring about 2 x 1 x ¼ inches (Fig. a).

2. Hold about 1 tablespoon of rice in your right hand and squeeze it gently into a rectangular shape with rounded corners (Fig. b).

3. Hold 1 piece of salmon with the fingers of your left hand. Dip your right index finger into the wasabi and rub it on the bottom of the salmon.

4. Place the salmon on top of the rice (Fig. c).

5. Gently shape the rice and salmon together.

6. Use a torch burner to scorch the top of the salmon, just until a savory aroma is released (Fig. d).

7. Repeat to make another piece of sushi. Top each piece of salmon with minced ginger, scallions and hot pepper slices. Serve with wasabi, gari and soy sauce.

Toro Salmon Nigiri トロサーモンにぎり