Nigiri & Sashimi Recipe
Aburi Sake Toro, Ama Ebi, Avocado, Black Tuna, Dutch Yellowtail, Ebi, Hirame, Hotate, Ikura, Inari, Kaluna, Kunsei Sake, Madaired, Maguro, Masago, Sake, Sake Toro, Tako, Tamago, Tobiko, Unagi, Unami, White Tuna
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Ingredients
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Nigiri & Sashimi Ingredients
Method
Preparation Directions
- 1
Prepare Sushi Rice
Rinse sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool slightly.
- 2
Season the Rice
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Fold this mixture into the cooked rice. Let it cool to room temperature.
- 3
Prepare Toppings
Slice the fish and seafood into thin sashimi-style pieces. Cut the avocado into thin slices.
- 4
Form Nigiri
Wet your hands with water to prevent sticking. Take a small amount of sushi rice and form it into an oval shape. Top each piece with the desired fish or seafood.
- 5
Serve Sashimi
Arrange sashimi pieces artfully on a plate. Garnish with wasabi and pickled ginger if desired.
- 6
Presentation
Serve nigiri on a platter, and sashimi arranged beautifully with a garnish of kaluna, tobiko, or ikura.
