Rice Dishes

Salmon Nigiri with Shiitake-Carrot Rice

Name: Salmon Nigiri with Shiitake-Carrot Rice
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Salmon; 150 g Rice; 20 g Carrot; 3 Shiitake mushrooms; 10 g Wasabi powder; 10 g Microgreens; 5 g Parsley; 10 g Vinegar; 20 g Sugar; 0.2 g Salt

와사비 연어초밥

Hand-formed sushi rice mixed with finely chopped sautéed carrot and shiitake, brushed with wasabi and topped with sliced salmon. The carrot and shiitake add aroma and flavor to the rice so less salt is needed.

📝 Step-by-Step Instructions

Slice the salmon, keeping the ends pointed.

Salmon Nigiri with Shiitake-Carrot Rice — step 1

Wash the rice, soak for at least 30 minutes, cook and let cool.

Salmon Nigiri with Shiitake-Carrot Rice — step 2

Boil the vinegar, sugar, a pinch of salt and an equal amount of water, let cool, and mix the seasoned vinegar evenly into the rice.

Salmon Nigiri with Shiitake-Carrot Rice — step 3

Coarsely chop the carrot and shiitake, sauté briefly, let cool and mix into the sushi rice.

Salmon Nigiri with Shiitake-Carrot Rice — step 4

Mix the wasabi powder with water at about 30°C and let it develop. Shape the rice into pieces, brush with wasabi and top with the salmon.

Salmon Nigiri with Shiitake-Carrot Rice — step 5

Dip the microgreens and parsley in cold water, drain and arrange beside the sushi.

Salmon Nigiri with Shiitake-Carrot Rice — step 6

📊 Nutrition Facts (per serving)

417.6Calories (kcal)

70 gCarbs

18.8 gProtein

6.9 gFat

76 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.