Nigiri Sampler Recipe

Season Rice

If you don't have pre-seasoned sushi rice, combine 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp salt in a small saucepan over low heat until sugar dissolves. Fold the seasoning into 1.5 cups cooked short-grain rice while rice is still hot. Fan the rice to cool to slightly warm (body temperature). Keep covered with a damp cloth to prevent drying.

Divide the prepared sushi rice into six equal portions (about 1/6 of the total rice; roughly 1/2 cup per two pieces as listed). Keep rice slightly warm while forming nigiri.

Using a very sharp, dampened sashimi knife, slice each fish into six thin, oblong slices about 2.5–3 inches long and 1.5 inches wide at the thickest point. For this sampler you need: 2 slices tuna (~1 oz each), 2 slices salmon (~1 oz each), 2 slices escolar (~1 oz each). Slice at a slight angle across the grain for a tender bite.

Keep the slices chilled on a tray over ice, covered with plastic wrap until ready to assemble. If using lemon for the escolar, zest a very small amount (about 1/4 tsp) to lightly brush on the fish just before plating.

Wet your hands with a mixture of cold water and a splash of rice vinegar (prevents sticking). Take one rice portion (~2–3 tablespoons) and gently press and shape it into an oblong mound about 2 inches long and 3/4 inch high. Do not compress too tightly — nigiri should be airy but hold together.

Smear a small dab (about 1/8–1/4 tsp) of wasabi on the underside center of each fish slice. Place the fish, wasabi-side down, over the rice mound and gently press the fish to the rice with your thumb and forefinger, tucking the ends of the fish neatly under the rice to secure. Repeat for two pieces each of tuna, salmon, and escolar.

For the escolar pieces only: optionally brush the top lightly with a barely-there zest of lemon or a single drop of lemon juice to cut the richness. Use sparingly to avoid overpowering the delicate fish.

Arrange six nigiri (two tuna, two salmon, two escolar) on a chilled plate. Place pickled ginger and a small mound of wasabi on the side. Serve with soy sauce in a dipping dish.

Advise diners: dip fish-side (not rice-side) lightly into soy sauce. Enjoy immediately for best texture and flavor.