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Nigiri Sushi (Salmon and Tuna)

Hand-pressed Japanese nigiri — seasoned sushi rice topped with glistening slices of fresh salmon and tuna, with a dab of wasabi between. A lesson in sushi rice, the knife, and restraint, plus a simple maki roll to round out the platter.

By Table & Traditions Editors

Published June 24, 2026

A slate platter of nigiri sushi — hand-pressed rice topped with glistening slices of salmon and tuna — alongside maki rolls, wasabi, and pickled ginger.

Edomae nigiri — vinegared rice topped with fish — emerged as fast food in 19th-century Edo (Tokyo) and grew into one of the world's most refined cuisines. At home it's far simpler than the sushi counter suggests: the craft lives almost entirely in the seasoned rice and the freshness of the fish.

Yield
Makes about 16 nigiri (serves 2–3)
Prep
40 min
Cook
20 min
Total
About 1 hr
Difficulty
Intermediate

Nigiri looks like the most intimidating thing you could attempt at home, and it’s secretly one of the simplest — if you nail two things: the rice and the fish. Seasoned sushi rice, pressed by hand into neat ovals, topped with clean slices of sushi-grade salmon and tuna and a whisper of wasabi. A cucumber or avocado maki roll rounds out the platter.

Start with the rice

Sushi is really a rice dish. Rinse short-grain rice until the water runs clear, cook it well, then fold in warm seasoned vinegar with a cutting motion while fanning it cool. Glossy, seasoned, body-temperature rice is most of the battle.

Fish: freshness and a sharp knife

Buy only fish explicitly sold as sushi or sashimi grade, keep it very cold, and use it the same day. Slice with a sharp knife in one smooth pull across the grain — sawing tears the flesh and ruins the clean surface.

A gentle press

Wet your hands, shape a small oval of rice, dab wasabi on the fish, and press the fish over the rice with a light, confident touch. Packed too tight, nigiri turns dense; too loose and it falls apart. If raw fish isn’t for you, seared salmon, prawn, or sweet tamago make lovely toppings.

For more world classics, browse the full recipe collection or read the World Classics guide.

Ingredients

Makes
16

For the sushi rice

  • 2 cups Japanese short-grain rice Rinse until the water runs clear; the starch is what makes it gummy otherwise.
  • 2.25 cups water
  • 4 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

For the toppings

  • 200 g sushi-grade salmon Buy fish explicitly sold as sushi/sashimi grade from a trusted source; freshness and food safety are paramount.
  • 200 g sushi-grade tuna
  • to taste wasabi

For a simple maki

  • 2 sheets nori
  • 1/2 cucumber or avocado, in strips

To serve

  • soy sauce and pickled ginger (gari)

Method

Tap a step’s number to check it off as you go.

  1. Rinse the rice until the water runs clear, then cook with the measured water (rice cooker or covered pot). Meanwhile warm the vinegar, sugar, and salt until dissolved.

    Why: Rinsing removes excess surface starch for distinct, glossy grains; the seasoned vinegar is what turns plain rice into sushi rice.

  2. Tip the hot rice into a wide bowl, pour the vinegar mix over, and fold gently with a cutting motion while fanning to cool to body temperature. Cover with a damp cloth.

    Why: Cutting (not stirring) keeps the grains intact; fanning gives the rice its characteristic sheen and stops it turning stodgy. Body-temperature rice presses best.

  3. Slice the fish: with a sharp knife, cut firm, clean slices about 7–8 cm long and 0.5 cm thick, drawing the blade in one smooth pull across the grain.

    Why: A single clean draw of a sharp knife gives the smooth surface and clean edge that define good sushi; sawing tears the flesh.

  4. Form nigiri: with wet hands, shape a small oval of rice (about 15 g), dab a little wasabi on the fish, and press the fish over the rice, curving your fingers to form a neat mound.

    Why: Wet hands stop sticking; a gentle press holds the nigiri together while keeping it light — packed-tight rice makes a dense, heavy piece.

  5. For maki: lay nori on a mat, spread a thin layer of rice leaving a border, add cucumber or avocado, and roll tightly using the mat. Wet the border to seal, then slice with a wet knife. Serve everything with soy, wasabi, and ginger.

    Why: A thin, even rice layer and a firm roll keep maki neat; wetting the knife between cuts gives clean slices instead of squashed ones.

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Variations

  • Vegetarian

    Top nigiri with marinated shiitake, tamagoyaki (sweet omelette), or avocado; fill maki with cucumber, avocado, and pickled vegetables.

  • Seared (aburi)

    Lightly torch the salmon nigiri and brush with a little soy for a smoky, melting topping.

  • Spicy tuna maki

    Mix chopped tuna with a little mayo and chilli for a popular roll filling.

Serving & Storage

Serve fresh at room-temperature rice warmth with soy sauce for dipping (dip fish-side, lightly), wasabi, and pickled ginger to cleanse the palate between pieces.

Pairs with: Soy sauce, Pickled ginger, Miso soup, Green tea.

Storage: Eat the day it's made — sushi is not a keeper, especially with raw fish. Don't refrigerate hard, which turns the rice cold and hard.

Nutrition

Per serving (About 5–6 pieces (1/3 recipe))

Calories
410
Protein
26 g
Carbs
58 g
Fat
7 g
Fiber
1 g
Sugar
7 g
Sodium
640 mg

Notable micronutrients: Omega-3, Vitamin B12, Selenium

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

Is it safe to make sushi with raw fish at home?

Only with fish explicitly sold as sushi or sashimi grade from a reputable supplier, kept very cold and used the same day. If you're unsure, use cooked toppings like prawn, smoked salmon, or tamagoyaki, or seared aburi-style fish.

What's the secret to good sushi rice?

Rinse the rice well, cook it properly, then fold in seasoned vinegar while fanning to cool. The rice should be glossy, seasoned, and at body temperature — it's most of what makes sushi taste like sushi.

Why does my nigiri fall apart?

Usually the rice is too dry or pressed too loosely, or your hands weren't damp. Use freshly seasoned, still-warm rice, wet your hands, and give a gentle but definite press.

What to drink with this

All drinks →

Hand-picked pours to match this dish. Alcoholic pairings are for adults of legal drinking age (21+ in the US) — please drink responsibly.

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