Seared Salmon Nigiri with Wasabi Soy Glaze

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.

Tender slices of seared salmon atop seasoned sushi rice drizzled with a tangy wasabi soy glaze for a perfect balance of smoky and spicy flavors. This Japanese sushi recipe, ready in about 40 minutes, pairs sushi rice, water, and rice vinegar for a weeknight-friendly dinner. Each serving lands at about 280 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 "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: 25 min Cook: 15 min Serves 4 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup sushi rice under cold water until water is clear, then drain. Combine with 1 1/4 cups water in a pot, cover, and bring to boil over medium-high heat. Lower heat to simmer and cook for 15 minutes. Remove from heat and let stand covered for 10 minutes.
  2. Step 2: In a small bowl, whisk 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Transfer cooked rice to a bowl and fold in vinegar mixture gently with a wooden spoon. Spread rice out to cool to room temperature.
  3. Step 3: Slice 8 oz fresh salmon fillet into 12 thin 1/4-inch slices. Heat 1 tbsp vegetable oil in a nonstick skillet over high heat until shimmering, then sear salmon slices for 10 seconds on each side until just opaque and slightly browned.
  4. Step 4: In a small bowl, mix 2 tbsp soy sauce with 1 tsp wasabi paste until smooth.
  5. Step 5: Wet your hands with water and shape 12 small oval mounds of sushi rice about 2x1 inch each. Place a seared salmon slice atop each rice mound, pressing lightly to adhere.
  6. Step 6: Drizzle the wasabi soy glaze over the salmon nigiri. Serve immediately with pickled ginger on the side.

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