Nigiri-Style Seared Salmon with Wasabi Soy Drizzle

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.

A delicate Japanese-inspired dish featuring lightly seared salmon slices served over vinegared rice, finished with a spicy wasabi soy sauce. This Japanese recipe, ready in about 25 minutes, pairs sushi-grade salmon fillet, sushi rice, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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: 20 min Cook: 5 min Serves 4 Japanese cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup cooked sushi rice under cold water, then gently fold in 1 tbsp rice vinegar, 1 tsp sugar, and 1/4 tsp salt until well combined. Let cool to room temperature.
  2. Step 2: Slice 200 grams sushi-grade salmon fillet into 1/4-inch thick slices about 2 inches long.
  3. Step 3: Heat 1 tsp vegetable oil in a non-stick skillet over medium-high heat. Quickly sear the salmon slices for 10 seconds per side until just opaque on edges but raw inside.
  4. Step 4: Mix 2 tbsp soy sauce and 1 tsp wasabi paste in a small bowl until smooth.
  5. Step 5: Form the sushi rice into 8 small oblong shapes using wet hands. Place a seared salmon slice on top of each rice piece, optionally securing with a thin nori strip.
  6. Step 6: Drizzle the wasabi soy sauce over the nigiri and serve immediately with pickled ginger on the side.

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