Salmon Nigiri
with Yuzu Sushi Rice and Sesame Aioli
Salmon Nigiri with Yuzu Sushi Rice and Sesame Aioli
50
servings45
minutesB Cellars Executive Chef, Derek Kuntz, recommends making this dish with a group. The assembly can be a fun, interactive experience for all. Pair it with a glass of B Cellars Rosé for a truly memorable start to any dinner party. The bright acidity in the wine cuts through the fat of the salmon and the yuzu in the rice brings out the fruit in the Rosé.
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Ingredients
- Sushi Rice
1 cup 1 sushi rice
1.5 cups 1.5 water
1/4 cup 1/4 yuzu juice
1/2 Tbsp 1/2 sugar
1/2 Tbsp 1/2 canola oil
1 tsp 1 salt
1 zest 1 lemon
- Sesame Oil
3 cups 3 blend oil
1 cup 1 sesame oil
1 Tbsp 1 Dijon
1 Tbsp 1 honey
1 Tbsp 1 rice vinegar
1 1 egg
2 Tbsp 2 salt
1 Tbsp 1 soy sauce
2 Tbsp 2 lemon juice
1 Tbsp 1 chives, minced
1 Tbsp 1 black sesame seeds
- Other Ingredients
1 1 large english cucumber, thinly sliced
1/2 lb 1/2 sushi grade raw salmon, cut into 1/2in x 1/2in pieces
1 bunch 1 chives, cut into 1/2in baton (1 per Nigiri)
Directions
- Sushi Rice
- Soak rice for 1 minute, then drain
- Rinse rice until water runs clear
- Bring 1.5 cups of water to a hard simmer, then cover and turn down the heat
- Cook for 20 minutes, then remove from heat
- Let rest, covered, for 10 minutes
- Combine yuzu juice, sugar, canola oil, salt, and lemon zest in a small saucepot
- Bring to a boil, stirring occasionally
- Completely dissolve salt and sugar and then remove from heat
- Pour liquid mix over rice, mix, and then cool rice on a sheet tray
- Sesame Aioli
- In a food processor, combine dijon, honey, rice vinegar, egg, salt, soy sauce, and lemon juice
- Slowly stream in sesame oil and then blend oil until incorporated
- Fold in chives and black and sesame seeds to 1 cup of aioli
- Refrigerate the rest of the aioli for up to 2 weeks
- Assembly
- Scoop 3 Tablespoons of rice and squeeze to form an oval
- Flatten on the bottom
- Lay a thinly sliced cucumber on top
- Lay piece of salmon over cucumber
- Top with 1 tsp of sesame aioli and chive baton
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Pairing Suggestions
B Cellars Executive Chef Derek Kuntz recommends making this dish with a group. The assembly can be a fun interactive experience for all. Pair it with a glass of B Cellars Rosé for a truly memorable start to any dinner party. The bright acidity in the wine cuts through the fat of the salmon, and the yuzu in the rice brings out the fruit in the Rosé.
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