Specialty Nigiri Recipe
"Everything" Smoked Salmon, Blue Kani, Cherry bomb, Itchy Salmon, Itchy Seabass
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Ingredients
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Nigiri Ingredients
Method
Preparation Steps
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. In a rice cooker, combine the rinsed rice with 2.5 cups of water. Cook according to the rice cooker instructions. Once cooked, let it cool slightly.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice, taking care not to mash the grains. Allow the rice to cool to room temperature.
- 3
Prepare the Toppings
Slice the smoked salmon, itchy salmon, and itchy seabass into thin, bite-sized pieces. For the blue kani, shred it into smaller pieces. Cut the cherry tomatoes in half.
- 4
Shape the Nigiri
Wet your hands to prevent sticking. Take a small amount of sushi rice (about 2 tablespoons) and mold it into an oval shape. Place a slice of smoked salmon on top, followed by a piece of blue kani, and then a half cherry tomato for garnish.
- 5
Assemble the Special Nigiri
Repeat the shaping process for itchy salmon and itchy seabass nigiri, each topped with their respective fish. Optionally, use a small piece of nori to secure the topping to the rice.
- 6
Serve
Arrange the nigiri on a platter. Serve with wasabi and soy sauce for dipping.
