Mizo glazed salmon nigiri with sushi rice

For the sushi vinegar:

Cook all the ingredients together over a low flame for 10 minutes, so you don’t let the mixture boil. Then add the kombu (dried seaweed) and store it in an air-tight container overnight.

For the sushi rice:

Wash the rice in running water for at least 5 minutes. Cook in a rice pot with water and ginger.

For the miso panca sauce:

Mix everything in a blender without oil then add oil very slowly.

Take 10 grams of sushi rice and place properly cut salmon on top. Brush the salmon with miso panca sauce and torch. Finish with Ikura on top.

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