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Ingredients
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Sushi Rice
Fish Selection
Garnish and Sauce
Method
Prepare Sushi Rice
- 1
Rinse the Sushi Rice
In a fine-mesh strainer, rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker, combine the rinsed rice and 2.5 cups of water. Cook according to the rice cooker's instructions. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
- 3
Season the Rice
In a small bowl, mix 1 tbs rice vinegar, 1 tbs sugar, and 1 tsp salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Prepare the Fish
- 4
Slice the Fish
Using a sharp knife, thinly slice the fresh salmon and tuna fillets into bite-sized pieces (approximately 0.5 cm thick).
- 5
Prepare Smoked Eel
If using whole smoked eel, remove the skin and bones, then slice into bite-sized pieces.
Assemble Smoked Nigiri
- 6
Shape the Rice
Wet your hands with water to prevent sticking. Take a small amount of the seasoned sushi rice (about 1.5 tablespoons) and mold it into an oval shape.
- 7
Top with Fish
Place a slice of salmon, tuna, or smoked eel on top of the shaped rice. Press gently to ensure it adheres.
- 8
Garnish
Sprinkle sesame seeds on top of the nigiri for garnish.
Serve
- 9
Plate the Nigiri
Arrange the assembled nigiri on a serving plate.
- 10
Serve with Accompaniments
Serve with soy sauce, wasabi, and pickled ginger on the side.
