Home Nigiri Board with Quick-Pickled Onion

A home nigiri board of glossy vinegared short-grain rice topped with cool salmon and butterflied shrimp, lifted by quick-pickled red onion. It echoes Warm Rice, Cold Slice—Edo street nights when warm, carefully seasoned grains met bay fish so working people could eat standing up.

Serves 4

Estimate for one serving

• 585 cal
• 10.4g protein
• 32.5g carbs
• 6.8g fat
• 2g fiber

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Ingredients

• 2 cups short-grain rice
• 2.5 cups water
• 4 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 8 pieces cooked shrimp
• 6 oz fresh salmon
• 1 small red onion
• 3 tbsp rice vinegar
• 1 tsp sugar
• 0.25 cup light soy sauce
• 1 tsp wasabi paste
• 8 nori strips

Instructions

1. 1Cook the rinsed short-grain rice with the measured water. Combine rice vinegar, sugar, and salt and fold into the rice once slightly cooled.
2. 2Quick-pickle the thinly sliced red onion by tossing with rice vinegar and sugar for at least 15 minutes.
3. 3Slice the salmon into ¼-inch thick pieces. Pat the cooked shrimp dry and butterfly if needed.
4. 4With lightly wet hands form small oblong mounds of seasoned rice, top each with a dab of wasabi if desired, then press on salmon or shrimp to form nigiri. Arrange on a board with nori strips and drained pickled onion. Serve with small bowls of light soy sauce for dipping.