Nigiri sushi with salmon and pumpernickel-onion topping

Hand-pressed nigiri sushi topped with silky salmon and pumpernickel onion crunch delivers oceanic melt, caramelized onion sweetness, and hearty rye snap in every elegant bite. Ready in 25 minutes, this fusion masterpiece blends Japanese precision with German bread boldness and savory onion allure. Press into salmon nigiri magic now!
Ingredients:
  • 250 grams of sushi rice
  • 20 ml rice vinegar
  • 1 tsp. salt
  • ½ tsp. sugar
  • 200 grams of smoked salmon
  • 2 slices of Mestemacher Westphalian pumpernickel
  • 1 onion
Directions:
  1. Put the rice in a sieve and wash until the water is no longer milky. Drain the rice well and then place in a pot with a lid and 250 ml of water. Bring to a boil. Simmer for 10 minutes at low heat. Then cover and allow to steep for 10 minutes.
  2. Place the cooked rice in a glass bowl. Dissolve the sugar and salt in rice vinegar, pour the vinegar over the rice and mix well. Then let the rice cool down.
  3. Form finger-length rolls by hand. Cut the salmon into strips and place them on the rice rolls.
  4. Finely dice the pumpernickel and the onion. Heat the oil in a pan and fry both in it. Place the pumpernickel topping on the nigiri sushi and serve.

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