Hoshi Sushi Recipe

Rinse the rice

Place 1 cup short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently stirring with your hand, until the water runs clear (about 3–4 minutes). Drain for 10 minutes.

Cook the rice

Combine the rinsed rice and 1.1 cups water in a rice cooker or a small saucepan. If using a saucepan, bring to a boil, then reduce heat to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let sit covered for 10 minutes.

Prepare sushi vinegar

While the rice cooks, warm 2 tbs rice vinegar with 1 tbs sugar and 1 tsp fine sea salt in a small saucepan or microwave just until sugar and salt dissolve. Do not boil. Cool to room temperature.

Season the rice

Transfer the cooked rice to a wooden or wide shallow bowl (hangiri or large nonreactive bowl). Gently fold the sushi vinegar into the rice with a cutting motion using a rice paddle or spatula to avoid crushing grains. Fan the rice while folding to cool to body temperature (this creates a glossy finish). Cover with a damp cloth to keep warm and slightly tacky.

Prepare fish and toppings

Using a very sharp knife, slice sushi-grade fish against the grain into nigiri slices about 2.5–3 inches (6–8 cm) long, 1–1.5 ounces each (for this recipe total fish is about 6 oz divided among pieces). For shrimp: butterfly cooked shrimp by slicing lengthwise and press flat. For scallop: if using, sear lightly (30–45 seconds per side) in a hot pan with a drop of oil, then cool. For tamago: slice thinly to nigiri-appropriate pieces. Keep all toppings chilled until assembly.

Portion the rice

Wet your hands in the vinegar + water bowl (about 1:4 vinegar:water) to prevent sticking. Take about 2 tablespoons of seasoned rice (approximately 20–25 g) and shape gently into an oblong ball using your palms and fingertips: compress enough to hold shape but not so tight the rice becomes dense.

Apply wasabi and place topping

Lightly dab a small smear (about 1/8–1/4 tsp) of prepared wasabi on the underside of each fish slice (or on the rice for shrimp/scallop/tamago). Place the fish slice over the rice ball and press gently with index and middle finger to adhere, using a slight rocking motion so the fish molds to the rice. Repeat for all 6 pieces (e.g., 2 salmon, 2 tuna, 1 yellowtail, 1 shrimp or mix as preferred).

Finish and garnish

Arrange the 6 nigiri on a serving plate. Add pickled ginger to the side and a small dish of soy sauce for dipping. Optionally sprinkle toasted sesame seeds lightly over scallop or tamago pieces and/or top select pieces with a few microgreens or thinly sliced scallion. Serve immediately at room temperature.

Serving note

Nigiri is best eaten soon after assembly. Advise diners to pick up a piece by hand or chopsticks, dip the fish side (not the rice) lightly in soy sauce, and cleanse the palate with pickled ginger between different toppings.

If you prefer uniform shapes, place a strip of plastic wrap over a small rectangular mold or your hand before shaping rice. Keep a damp cloth over the remaining rice to prevent drying while assembling. Maintain fish chilled until the moment of service.