Sashimi & Nigiri Recipe
Experience the delicate flavors of our expertly sliced sashimi paired with perfectly molded nigiri, showcasing the freshest fish and seafood for an authentic Japanese dining experience.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sashimi & Nigiri Ingredients
Method
Preparation Steps
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer the rice to a large bowl.
- 2
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in using a wooden spatula. Allow the rice to cool to room temperature.
- 3
Prepare the Fish
Slice the sushi-grade fish into thin slices for sashimi. For nigiri, cut the fish into small rectangular pieces that are roughly 2 inches long and 1 inch wide.
- 4
Form the Nigiri
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 1 tablespoon) and shape it into an oval. Place a slice of fish on top of the rice, pressing gently to adhere.
- 5
Serve
Arrange the sashimi and nigiri on a serving platter. Serve with wasabi, soy sauce, and pickled ginger on the side.