Salmon Nigiri with Scallion Mayo Crown

Method

1. 1

   Place 2 cups of rice in a large bowl, cover with cold water and stir with an open hand. Pour off the milky water, repeat until clear, then drain well.

2. 2

   Add the rice and 2 1/4 cups of cold water to your rice cooker with a strip of kombu and use the white rice setting. When it clicks off, leave it closed for 10 more minutes.

3. 3

   Make sushi vinegar by heating 1/3 cup rice vinegar with 2 tablespoons sugar and a big pinch of salt. Fold it into the freshly cooked rice with a wet paddle, fanning constantly, then cover with a damp towel until needed.

4. 4

   As the rice rests, trim any dark or sinewy edges from the salmon, then slice it on a slight angle in one long drawing stroke per piece.

5. 5

   Prepare the garnishes: slice the scallions very thinly.

6. 6

   Moisten your palms with vinegared water and form small, loosely packed ovals of rice, each about the length of two fingers. Line them up on a damp tray.

7. 7

   Lay each topping over its rice, then use your index and middle fingers to press it down along the length so it curves neatly.

8. 8

   Pipe a small dollop of mayonnaise onto each piece and crown it with sliced scallions.

9. 9

   Serve immediately, garnished with scallions. Dip the fish side, not the rice, lightly into soy sauce.