Daily Nigiri Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, rubbing lightly, until water runs clear (about 3–4 minutes). Drain for 10 minutes. Transfer rice to a rice cooker or saucepan and add 2.25 cups water. If using a saucepan bring to a boil, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Prepare sushi vinegar

While rice cooks, combine 3 tbsp rice vinegar, 1.5 tbsp sugar and 1 tsp fine sea salt in a small bowl. Stir until sugar and salt dissolve.

Season rice

Transfer hot cooked rice to a shallow wooden or wide bowl (hangiri or similar) if available. Gently fold in the vinegar mixture using a rice paddle or wooden spoon with slicing motions — do not mash. Fan the rice while folding (or set a small fan nearby) to cool it to slightly above room temperature; this gives a glossy texture. Cover rice with a damp cloth to keep moist while assembling.

Slice fish

Using a very sharp knife, slice each sushi-grade fish on a 45° angle into pieces about 2½–3 inches long, 1–1.5 inches wide and about 3–4 mm thick. For a 2-piece selection portion about 60 g of each fish and slice accordingly (you will use 2 pieces per type when plating). Keep fish chilled until assembly.

Prepare shrimp and mackerel

If using cooked shrimp (ebi), butterfly by slicing lengthwise nearly through the underside and press flat so it lays atop rice. For mackerel, if not already cured or smoked, briefly cure slices in a small amount of salt and rice vinegar for 5 minutes, pat dry, then use. If using nori strips, cut them into thin 1/2-inch wide strips to wrap around shrimp or mackerel after placing on rice.

Optional avocado

If using avocado, slice thinly and pat dry to avoid excess moisture. Reserve until assembly.

Wet hands and portion rice

Prepare a bowl of cool water at hand to wet your fingers between forming each piece (this prevents rice sticking). With wet hands, take about 20–25 g (approx. 2 tbsp) of seasoned sushi rice and shape into an oblong mound using your fingers: press gently to compact but keep air for tenderness. The size should comfortably be eaten in 1–2 bites. Repeat for the second piece of the pair.

Apply wasabi and place topping

Lightly dab a small amount of wasabi (a thin smear, about 1/8–1/4 tsp) on the underside center of each fish slice. Place the fish on top of each rice mound, pressing gently so the fish adheres to the rice. For shrimp or mackerel, place on rice and, if using, secure with a nori strip around the middle (press ends of the strip under the rice). For avocado-topped nigiri, place 1–2 thin slices of avocado on the rice then lay a fish slice on top or serve avocado as a garnish per restaurant style.

Finish touches

Lightly sprinkle toasted sesame seeds over mackerel or avocado-topped pieces if desired. Wipe your knife between different fish types with a damp cloth to keep clean slices. Arrange 2-piece selections per type (2 salmon, or 2 tuna, or 2 shrimp, etc.) on a serving plate. Garnish with pickled ginger and serve soy sauce on the side for dipping.

Serve nigiri at once while rice is slightly warm and fish is chilled. Nigiri is best eaten within 30–60 minutes of assembly. If you must store, keep fish refrigerated and assemble fresh before serving. Do not keep formed nigiri longer than 2 hours at room temperature for food safety; refrigerate and consume within 24 hours for best quality.