Nigiri with West Coast king salmon (Sake) from A Visual Guide to Sushi-Making at Home (page 133) by Hiro Sone and Lissa Doumani

  • salmon fillet
  • soy sauce
  • Show all ingredients...
  • Serves : 4 nigiri

  • EYB Comments

    The FDA recommends freezing raw salmon before serving it as sushi: freeze and store at -4°F/-20°C or below for 7 days; or freeze at -31°F/-35°C until solid and store at -31°F/-35°C for 15 hours; or freeze at -31°F/-35°C until solid and store at -4°F/-20°C for 24 hours.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The FDA recommends freezing raw salmon before serving it as sushi: freeze and store at -4°F/-20°C or below for 7 days; or freeze at -31°F/-35°C until solid and store at -31°F/-35°C for 15 hours; or freeze at -31°F/-35°C until solid and store at -4°F/-20°C for 24 hours.

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