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Salmon and Micro Wasabi Sushi

Salmon and Micro Wasabi Sushi

Serves pea 2-3 people Clock icon 1 hour
If you want to try making sushi at home, this nigiri shape is an easy way to start. These are made with beautifully fresh organic salmon from Ireland and peppery micro wasabi mustard grown under the streets of Clapham.

3 Farmdrop products in this recipe

£ 14 .75
3 items.

Here's how you do it

  1. Wash the sushi rice in cold water and drain.
  2. Transfer the rice to a saucepan with 300ml cold water and leave to soak for 30 minutes.
  3. Bring to the boil, cover and simmer for 10-12 minutes, until all the water is absorbed.
  4. Remove from the heat and leave covered for 10 minutes.
  5. Spread out the rice onto a baking sheet and sprinkle over a tablespoon of rice wine vinegar. Use a large spoon to fold the sushi rice over on to itself, to help it stick together. Leave to cool to room temperature.
  6. Place the salmon fillets skin side down on to a board, use a sharp knife to closely cut between the flesh and skin to remove the skin. Slice the salmon against the grain, into thin slices.
  7. Wet your hands and shape the rice into oblong shaped mounds, a little larger than the slices of salmon.
  8. Finish off the nigiri with a pinch of micro wasabi on each piece.


  • 2 Glenarm organic salmon fillets
  • 15g micro wasabi mustard cress
  • 190g organic sushi rice

What you'll need

  • 1 tbsp rice wine vinegar

Suitable for

  • Gluten free
  • Dairy Free