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
Here's how you do it
Wash the sushi rice in cold water and drain.
Transfer the rice to a saucepan with 300ml cold water and leave to soak for 30 minutes.
Bring to the boil, cover and simmer for 10-12 minutes, until all the water is absorbed.
Remove from the heat and leave covered for 10 minutes.
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.
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.
Wet your hands and shape the rice into oblong shaped mounds, a little larger than the slices of salmon.
Finish off the nigiri with a pinch of micro wasabi on each piece.