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Borrowing only the form of sushi, with the contents entirely replaced by North African couscous and Middle Eastern tahini.
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The role vinegared rice plays — texture, tartness, and cohesion — is replaced here by lemon-scented couscous. The act of 'pressing into nigiri' itself is a technique never used with couscous anywhere in the world, making this a transplant of sushi's form alone into an entirely different food culture. Enjoyed with a tahini sauce in place of wasabi-soy.
Pour boiling water over the couscous, cover, and let steam for 5 minutes. Fluff with a fork.
Mix in lemon juice and olive oil, and let cool to body temperature.
Slice the salmon into 1cm-wide rectangular pieces.
Wet your hands lightly and press the couscous into bite-sized, oval nigiri shapes.
Top each piece of pressed couscous with a slice of salmon.
Mix the tahini with grated garlic to make a sauce, and drizzle a small amount over each piece. Finish with a sprinkle of paprika.