Nigiri Salmão
Salmon nigiri.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Nigiri sushi emerged in Edo-era Japan (17th-19th centuries) as a fast food option. Before refrigeration, preserving fish was a challenge. Hanaaya Yohei is credited with pioneering the style of nigiri sushi enjoyed today, using marinated or lightly cooked fish.
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Nigiri, including Salmon Nigiri, is deeply embedded in Japanese culinary culture, representing simplicity, freshness, and the chef's skill in selecting and preparing ingredients. It reflects the Japanese appreciation for natural flavors and minimalist presentation.
Seasonal Delicacy
While salmon is available year-round, certain seasons may highlight particular varieties or qualities, influencing the flavor and cultural appreciation. Certain areas are known for better Salmon than others, making it highly sought after.
Respect for Ingredients
The emphasis on freshness and quality in nigiri highlights the Japanese cultural value of respecting ingredients and minimizing unnecessary processing.
Omakase Experience
Salmon Nigiri is a common component of Omakase (chef's choice) meals, showcasing the chef's expertise in selecting and preparing the best available ingredients.
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The flavor profile of Salmon Nigiri is a delightful balance of fresh, fatty richness from the salmon and the slightly acidic, subtly sweet taste of the vinegared rice.
The key ingredients are fresh salmon, sushi rice (cooked short-grain rice seasoned with rice vinegar, sugar, and salt), and sometimes a touch of wasabi. The salmon offers a buttery, melt-in-your-mouth texture and a pronounced oceanic flavor. The rice provides a slightly firm, slightly sticky base with a clean, refreshing counterpoint to the salmon's richness. The optional wasabi adds a pungent kick that cleanses the palate.
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Rice Preparation
Perfect sushi rice is crucial. Use short-grain Japanese rice, rinse it thoroughly, cook it properly, and season it precisely with rice vinegar, sugar, and salt. The texture should be slightly firm and sticky.
Salmon Selection
Choose sushi-grade salmon that is vibrant in color, firm to the touch, and has a fresh, clean smell. Slices should be cut against the grain for optimal tenderness.
Proper Handling
Handle the salmon and rice with clean, slightly moistened hands to prevent sticking. Shaping the nigiri requires a gentle touch to avoid compressing the rice too much.
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