Recipes Blue Sushi Sake Grill Specialty Nigiri

Specialty Nigiri Recipe

inspired by

@bluesushisakegrill

Apr 11 2025

•

45m

•

Serves 4

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Recipe information

Make Specialty Nigiri in just 45m. "Everything" Smoked Salmon, Blue Kani, Cherry bomb, Itchy Salmon, Itchy Seabass

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.

Specialty Nigiri Recipe

Recipe information

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Nigiri Ingredients