Citrus-Infused Brown Rice Salmon Nigiri

1.Rinse the brown rice under cold water until the water runs clear, then drain.

2.In a medium saucepan, combine the rinsed brown rice and water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 40-45 minutes until the rice is tender and the water is absorbed.

3.Remove the rice from heat and let it sit, covered, for 10 minutes.

4.In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked brown rice, being careful not to mash the grains. Allow the rice to cool to room temperature.

5.While the rice cools, prepare the salmon. Slice the salmon fillet into thin, bite-sized pieces, about 1/4 inch thick.

6.In a small bowl, combine the lemon zest and lemon juice with the soy sauce. This will be the citrus infusion for the salmon.

7.Drizzle the lemon-soy mixture over the salmon slices and let them marinate for about 10 minutes.

8.To assemble the nigiri, wet your hands with water to prevent sticking. Take a small amount of brown rice (about 2 tablespoons) and mold it into an oval shape.

9.Place a slice of the marinated salmon on top of the rice mound, pressing gently to adhere.

10.If desired, wrap a thin strip of nori around the nigiri for added flavor and presentation.

11.Repeat the process until all the rice and salmon are used up.

12.Serve the citrus-infused brown rice salmon nigiri with pickled ginger and wasabi on the side.