Chef Matt Sinclair creates a beautiful Salmon Nigiri, while Wine Selectors Adam Walls suggests pairing this dish with a glass of Russell & Suitor Son of a Bull Pinot Noir 2020 or 42 Degrees South Premier Cuvée Sparkling NV.
1. Rinse the rice 6 times or until water is clear. Add the rice and water to a rice cooker and start cooking.
2. Meanwhile, make the sushi seasoning by adding the rice wine vinegar, sugar and salt in a mixing bowl or large jug and stir until the sugar and salt dissolve.
3. When the rice is cooked, turn out into a large bowl, drizzle 105ml of sushi seasoning (35ml per 1 cup of rice) and fold though using a wooden spoon. Taste and adjust with extra seasoning if required. Set aside to cool, mixing every now and then to release the heat.
4. Using a sharp knife, thinly slice the salmon on an angle into strips (between ½ and 1cm thickness).
5. Once the rice is cooled, using lightly wet hands, take about a tbsp of rice and press it firmly in your palm to form an oblong shape. Using your other fingers to press in the ends to tightly compact the rice together. Lay out onto a platter and repeat with the remaining rice.
6. On the top of each portion of rice, put a little wasabi (to taste) and about ½ tsp of Kewpie mayonnaise in the centre and gently lay a slice of salmon over the top, folding the salmon over the sides of the rice if there is excess. Top with a slice of avocado followed by slices of red onion. Serve immediately.