Hand-Pressed Salmon and Avocado Nigiri

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh salmon and creamy avocado nestled atop perfectly seasoned sushi rice, a refined Japanese hand-pressed sushi creation. This Japanese sushi recipe, ready in about 30 minutes, pairs Sushi rice (uncooked), Rice vinegar, and Sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Japanese cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup sushi rice under cold water until the water runs clear, then drain thoroughly.
  2. Step 2: Cook 1 cup sushi rice with 1.25 cups water in a rice cooker or on the stovetop until tender, about 18-20 minutes, then let rest for 10 minutes.
  3. Step 3: In a small bowl, mix 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt until dissolved.
  4. Step 4: Gently fold the 2 tablespoons rice vinegar mixture into the cooked rice while it's still warm, using a wooden spoon to avoid crushing the grains, then let cool to room temperature.
  5. Step 5: Moisten your hands with water, then shape 1/2 cup of the cooled rice into 6 small oval shapes (about 1 inch long and 1/2 inch thick).
  6. Step 6: Place 1 ounce of thinly sliced salmon on each rice base, then top with 1/6 of the avocado strips (about 2 thin slices per piece).

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