Catch Nigiri Flight Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold running water, agitating until the water runs mostly clear (about 4–6 rinses). Drain 10–15 minutes. Combine rinsed rice and 2.1 cups water in a rice cooker or heavy pot, rest 30 minutes, then cook according to rice cooker instructions or bring to a simmer, cover and cook 12–14 minutes, then rest covered off heat 10 minutes.

Prepare seasoning

While rice cooks, warm 0.3 cups rice vinegar with 2 tablespoons sugar and 1 teaspoon kosher salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Remove from heat and let cool to room temperature.

Season and cool rice

Transfer hot cooked rice to a wooden or non-reactive wide bowl. Gently fold in the vinegar mixture with a rice paddle or spatula using cutting-and-fanning motions to coat grains without mashing. Fan or blow on rice to cool to slightly warm or room temperature. Adjust moisture with a splash of cold water if rice seems dry. Cover with a damp cloth until assembling.

Prepare fish and wagyu

Slice each protein into 2-oz portions and then into thin slices suitable for nigiri (about 2.5–3 inches long, 1.5 inches wide, ~3–4 mm thick). You should end with 8 slices total: 2 toro kami, 2 king salmon belly, 2 albacore, 2 Golden A5 Wagyu. Keep slices chilled on a tray covered with plastic until ready to assemble.

Charcoal-sear toro kami (optional smoky finish)

If using a small charcoal smoking kit or hot binchotan chip: preheat chip until smoking and place briefly under a tent over the toro slice to impart smoke (10–20 seconds). Alternatively, lightly torch the top of the toro for 2–3 seconds to just warm and slightly char the surface — do not overcook. Brush a whisper of neutral oil on surface before torching to help even sear. Set smoked/seared toro aside on a chilled tray.

Flash-sear Golden A5 Wagyu

Brush the wagyu slices very lightly with neutral oil. Using a culinary torch, hold the flame about 2–3 inches away and lightly sear the surface for 1–2 seconds per side until fat begins to render and edges slightly brown. Do not cook through. Remove and blot gently with paper towel to remove excess fat.

Form rice nigiri bases

Wet your hands with a mixture of cold water and a little rice vinegar (to prevent sticking). Take about 1.5 tablespoons (approx. 20–25 g) of sushi rice and gently form into an oblong bite-sized mound by cupping and pressing three times—firm but not dense. Repeat to make 8 equal rice bases.

Season bases and lay toppings

Lightly brush each rice base with a few drops of white soy (about 1/4 tsp each) or, if preferred, a light blend of white soy + ponzu (mix 3 tbs white soy with 1 tbs ponzu and use sparingly). Place a slice of fish over each rice mound, two pieces per variety: place charred toro on two rice mounds, king salmon belly on two (optional small smear of yuzu kosho under fish for one piece), albacore on two (finish with a slim brush of ponzu), and the flash-seared A5 wagyu on the final two. For wagyu, sprinkle a tiny pinch (about 1/32 tsp) of fleur de sel just before serving.

Finish garnishes

For king salmon belly pieces: finish with a few drops of toasted sesame oil and a pinch of finely sliced scallion. For albacore: top with a small dot of microplaned fresh wasabi. For toro: after smoking/torch, finish with a light dusting of finishing sea salt. If using shiso, place a small sliver under selected pieces. Arrange pickled ginger on the plate.

Arrange the 8 nigiri on a chilled serving board or plate in the order you prefer (suggested: toro, salmon, albacore, wagyu repeating). Serve immediately with remaining white soy/ponzu for dipping and pickled ginger on the side. Provide additional wasabi and a small spoon of yuzu kosho if guests want extra. Consume within 30 minutes of assembly for best texture and temperature.