Nigiri and Gunkan Members
Salmon and Snapper Nigiri Pair
One rich fish and one clean fish on a celadon tray. Perfect as the opening course of a homemade omakase night.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Serves
- 2
- Level
- Medium
Photo: Nadin Sh / Pexels
Great nigiri starts long before shaping, with the right fish and properly seasoned rice. Buy salmon labeled for raw eating and keep it on ice right up to the moment you slice it; cold fish cuts cleaner and tastes sweeter. Mild white fish like snapper rewards thin, precise slices and a light touch with the soy sauce. Leftover components keep for a day in the fridge, but the finished dish is best eaten fresh.
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