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!
Ingredients
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

Procedure
- 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.