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Ingredients
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Sushi Rice
Fish Toppings
Method
Prepare the Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 18-20 minutes. Remove from heat and let it sit covered for 10 minutes.
- 3
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture while fanning the rice to cool it down. Allow the rice to cool to room temperature.
Prepare the Fish Toppings
- 4
Slice the Fish
Using a sharp knife, slice the fresh fish against the grain into thin, even slices (about 1/4 inch thick).
Assemble the Nigiri
- 5
Form the Rice
Wet your hands with water to prevent sticking. Take a small handful of sushi rice (about 2 tablespoons) and gently mold it into an oval shape.
- 6
Top with Fish
Place a slice of the prepared fish on top of the molded rice. Optionally, dab a small amount of wasabi between the rice and the fish.
- 7
Serve
Arrange the nigiri on a plate and serve with soy sauce for dipping. Enjoy your homemade nigiri!
