1. Rinse the rice in a sieve under cold running water until the water runs clear.
2. Let the rice stay and soak in a bowl with 3 cups of water for 15-30 minutes or until it turns opaque. (You can skip this step with the soaking, but in this case you should add 1/2 cup of water more).
3. Strain the rice again and put it in a rice cooker with the 3 cups cold water.
4. Turn the rice cooker on and cook the rice.
5. You shouldn't open the lid until the rice is ready.
6. When the light of the rice cooker indicates that the rice is ready take the pot out of the cooker and let it rest for ten minutes before lifting the lid.
7. Use the spatula that comes with your rice cooker to turn the rice, using a slashing motion, and fan it until it cools down a bit, or about 5-10 minutes.
8. Mix the rice vinegar, sugar and sesame oil together and pour the mixture in the rice.
9. Mix well with the spatula and let the rice rest for at least 15 minutes before using it.
10. This rice recipe yields enough sushi rice for about 50-55 pieces of nigiri sushi.
11. To make the nigiri, prepare as many rice balls as needed and shape them with the palms of your hands into thumb sized pieces.
12. Smear a little wasabi on each nigiri (optional).
13. Slice the salmon against the grain to 1/4-inch thick and 2.5-inches long pieces and top the nigiri rice.
14. Garnish the salmon nigiri sushi with chopped green onion and toasted sesame seeds.
15. Serve with wasabi, soy sauce and pickled ginger.
Tip: It is very important that you use very fresh salmon and handle it in a sanitary way, if you want your salmon nigiri to look like the one from my picture. When salmon is intended for eating raw, it is recommended to freeze it first for at least 7 hours before thawing and using.
16. Check my other sushi recipes, here.
17. See my video for salmon nigiri sushi, using a sushi mold (for beginners).
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