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Grilled Salmon Nigiri



1 C sushi rice

1 T caster sugar

¼ T salt

30ml rice wine vinegar

350g piece sashimi fillet

1 T mirin

1 T soy sauce

2 t caster sugar

Olive oil cooking spray

Japanese-style mayonnaise, to serve

Wasabi paste, to serve



  1. Place rice in a fine sieve. Rinse under cold water, stirring with your hand, until the water runs clear. Drain well. Combine rice and 1 ½ C cold water in a large saucepan. Cover. Bring to the boil over high heat. Reduce heat to medium-low. Gently simmer for 12 to 15 minutes or until all water is absorbed and rice is tender. Remove from heat. Stand, covered, for 10 minutes. Transfer to a large ceramic or plastic shallow dish.
  2. Using a spatula, stir rice to break up any lumps. Sprinkle rice with sugar and salt. Gradually add vinegar, lifting and turning rice, until well combined and the liquid is absorbed. Cool to room temperature and use immediately.
  3. Line a baking tray with foil. With damp hands, shape and press 2 tablespoons sushi rice at a time, to form into a firm rectangle with slightly round edges (about 3cm wide x 7cm long). Flip rice over and place onto prepared tray.
  4. Place salmon on a chopping board. On an angle, thinly slice salmon into twelve 4cm-wide x 7cm-long slices (salmon needs to cover rice). Top rice rectangles with a slice of salmon. Gently press salmon into rice. Repeat with rice and salmon.
  5. Preheat grill on high. Place mirin, soy sauce and sugar in a jug. Stir until sugar has dissolved. Brush mixture over salmon. Spray salmon with oil. Grill sushi (top about 5cm from heat source) for 1 to 2 minutes or until salmon is just cooked on the surface. Remove from grill. Transfer to a serving platter. Drizzle with mayonnaise and serve with wasabi.


Recipe adapted from

Serves 4.


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