It is easy to make your own nigiri sushi. Nigiri made with salmon, halibut and scallops creates a colourful sushi meal that will impress yourself as well as your guests!


Number of servings 4

  • 250 g Norwegian salmon fillet, skinned and deboned
  • 250 g halibut fillet, skinned and pinboned
  • 8 pcs scallops
  • 1.5 tbsp sugar
  • 1 tsp salt
  • 0.5 dl rice vinegar
  • 8 dl sushi rice

Serve with

  • soy sauce, light
  • wasabi
  • 8 pcs scallops
  • ginger, fresh


  • Mix sugar, salt and rice vinegar in a small pan, and gently bring to a boil while stirring. The rice marinade is ready when the sugar and salt has dissolved.
  • Cool the marinade before use.
  • Prepare the rice according to the recipe sushi rice, or follow the instructions on the package.
  • Transfer the rice into a wide dish and gently fold in some of the marinade. Make sure the rice doesn’t get too moist, so add a little at a time.
  • Set the rice to cool in room temperature.
  • Start by cutting the fish fillet in an even piece, and then cut it into 2-3 mm thin slices diagonally.
  • Cut each scallop in half and cut each half almost all the way through so they can be folded out to double size.
  • Mix water with a little rice vinegar, and lightly moist your hands to prevent the rice from sticking.
  • Take approx. 1 tbsp of sushi rice, and use your hand to gently make an oval ball shaped like a grain of rice.
  • Spread a little wasabi under a slice of fish or scallop and place over a ball of rice. Carefully press along the sides and on top so the seafood and rice holds together.

Serve the sushi with soy sauce, wasabi and pickled ginger.