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🍽️ Salmon and Shrimp Nigiri

151 kcal · 30 min · 4 servings

Ingredients

• 150 g fresh salmon fillet
• 2 tsp wasabi paste
• 150 g prepared sushi rice
• 8 fresh shrimp tails (approx. 30 g each, kitchen-ready)
• salt
• 3 tbsp rice vinegar
• 2 tsp wasabi paste

Instructions

1. 1. Cut the well-chilled salmon fillet into diagonal, very thin, and even rectangles measuring about 3 x 5 cm. Then, lightly spread a thin layer of wasabi paste on one side of each salmon slice.
2. 2. With slightly damp hands, shape the sushi rice into eight elongated balls. Gently press the salmon slices onto the rice with your hands to form the nigiri. Plate them and serve immediately.
3. 3. Cook the shrimp tails in boiling salted water over low heat for about 2 to 3 minutes. Remove them, drain, and immediately shock them in ice-cold water.
4. 4. Make a longitudinal cut along the belly side of the shrimp, but do not cut all the way through. Then, open them up like a book.
5. 5. Pour the rice vinegar into a bowl and marinate the shrimp in it for 3 minutes. Remove them and pat them dry.
6. 6. Lightly spread a thin layer of wasabi paste on the underside of the shrimp.
7. 7. With slightly damp hands, shape the sushi rice into eight elongated balls. Gently press the shrimp onto the rice with your hands to form the nigiri. Plate them and serve immediately.

Nutrition per serving

• kcal: 151
• Protein: 15 g · Fett/Fat: 3 g · Carbs: 16 g