Soy-Ginger Marinated Salmon Nigiri

Ingredients

• 1 pound Fresh sushi-grade salmon fillet
• 4 cups Broccoli stalks, peeled and finely riced
• 0.5 cup Soy sauce (or Tamari for gluten-free)
• 2 tablespoons Fresh ginger, grated
• 2 tablespoons Rice vinegar
• 0.5 teaspoon Liquid stevia or monk fruit sweetener(optional)
• 1 teaspoon Wasabi paste(optional)

Instructions

1. 1

   In a small saucepan over medium heat, combine the soy sauce, grated ginger, and sweetener. Simmer for 10-12 minutes until the liquid reduces by half and becomes syrupy. Strain through a fine-mesh sieve and let it cool completely to room temperature.

2. 2

   Slice the sushi-grade salmon against the grain into 16 thin, rectangular slices (approximately 1/4 inch thick). Place the slices in a shallow dish and brush both sides with the cooled ginger-soy reduction. Cover and refrigerate to marinate for 20 minutes.

3. 3

   While the salmon marinates, prepare the broccoli base. Steam the riced broccoli stalks for 2 minutes until just tender but not mushy. Drain thoroughly and squeeze out any excess moisture using a cheesecloth. Toss with rice vinegar and a pinch of salt.

4. 4

   Hand-mold the riced broccoli into 16 small, compact oval mounds (nigiri bases), applying firm pressure so they hold their shape. If using wasabi, dab a tiny amount onto the center of each broccoli mound.

5. 5

   Carefully drape one marinated salmon slice over each broccoli base. Press gently to adhere. Serve immediately while the salmon is chilled.