Verlasso salmon nigiri with smoked shoyu, fresh wasabi, and ikura.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Verlasso.
Pacific Salmon Nigiri
INGREDIENTS
- Smoked shoyu – brush
- Fresh wasabi – grater
- 1 Pacific Verlasso Salmon loin or filet
- Sushi rice
- Ikura – 1 small container
METHOD
- Break down the fish into loins and filet and reserve.
- Cook your sushi rice and prepare according to package instructions. Cool to room temp and form.
- Slice the fish into nigiri size pieces and top the sushi rice.
- Brush with smoked shoyu and top with fresh wasabi and ikura.
