Nigiri Platter Recipe
10 assorted pieces, otoro, masunosuke, shiro maguro, hamachi, amaebi, hotate, madai, tako, uni, tamago
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.
Sushi Rice
Fish Toppings
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl and mix rice vinegar, sugar, and salt into the rice while it's still warm. Let it cool to room temperature.
Prepare Toppings
- 4
Slice the Fish
Carefully slice each type of fish into thin pieces, about 1/4 inch thick, ensuring you have enough pieces for each nigiri.
- 5
Shape the Rice
Wet your hands with water to prevent sticking and take a small amount of sushi rice (about 2 tablespoons). Form it into an oval shape.
- 6
Assemble the Nigiri
Place a piece of fish on top of each shaped rice mound. Gently press down to secure the fish to the rice.
Serve
- 7
Plate the Nigiri
Arrange the nigiri on a platter, alternating types for a colorful presentation.
- 8
Garnish
Serve with soy sauce, pickled ginger, and wasabi on the side.
