Crispy Nigiri Recipe

Cook sushi rice

Rinse the 2 cups of sushi rice under cold water until the rinse runs clear (3–4 changes). Drain and combine rice with 2.2 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and rest 10 minutes, covered.

Season rice

While the rice cooks, warm 3 tbs rice vinegar (use 3 tbs listed under ingredients? — NOTE: use 3 tbs rice vinegar from ingredients) with 1.5 tbs sugar and 1 tsp salt in a small saucepan or microwave until sugar dissolves. Fold seasoning gently into the hot rice with a wooden spatula fanning the rice to cool it quickly until slightly warm. Spread on a tray to cool to room temperature (do not refrigerate).

Form nigiri bases

Wet hands with a mixture of water and a little rice vinegar to prevent sticking. Divide the rice into 16 equal portions (about 2 tbsp each). Press each portion into a compact oval mound about 2.5 inches long and 1 inch thick. Cover with a damp towel while assembling to keep moist.

Prepare for frying

Lightly dust each rice oval with cornstarch on all sides (use 1 tbs). Brush or lightly coat with the beaten egg white to help the coating adhere. Heat a nonstick skillet over medium-high and add 3 tbs neutral oil. When oil shimmers, fry rice ovals in batches, 1–2 minutes per side, until a golden-brown, crispy crust forms. Drain on paper towels.

Slice fish and avocado

Using a very sharp knife, slice the ahi tuna and salmon into 16 total thin slices roughly 2.5–3 inches long and 1/4 inch thick (8 slices of each fish). Peel and pit the avocado, then slice into 8 thin lengthwise slices to use as optional topping or layering between fish and rice.

Season fish

Lightly season fish slices with kosher salt (1/2 tsp divided) and a pinch of black pepper. Keep chilled on a plate until ready to assemble.

Assemble nigiri

Place a crispy rice oval on a serving board. If using avocado, lay a slice on the rice first, then drape a slice of tuna or salmon over the top. For a layered look, alternate tuna and salmon on some pieces. Press gently so fish adheres to the rice. Repeat to make 16 pieces (8 tuna, 8 salmon). Garnish each piece with a small pinch of microgreens or thin scallion slices.

Make yuzu wasabi mayo

In a small bowl combine 1/2 cup Japanese mayonnaise, 1.5 tbs yuzu juice, 1 tsp wasabi paste, 1/2 tsp soy sauce and 1/2 tbs lime juice. Whisk until smooth and taste; adjust wasabi for heat. Transfer to a squeeze bottle or piping bag for precise application.

Apply mayo

Pipe or dot small amounts of the yuzu wasabi mayo onto each nigiri (about 1/2 tsp per piece) or lightly streak across the fish for presentation.

Make caramel base

In a small heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tbs water over medium heat. Swirl the pan (do not stir) as the sugar melts and turns amber — watch closely to avoid burning, about 6–8 minutes.

Finish caramel

When the sugar reaches a deep amber color, remove from heat and carefully whisk in 1 tbs light soy sauce, 1 tsp rice vinegar and 1 tbs unsalted butter until glossy. Allow to cool 1 minute, then stir in 2 tbs chili crunch and 1 tsp toasted sesame seeds. Taste and add a pinch more chili crunch if you want greater heat. Let the caramel cool until slightly thickened but still pourable.

Drizzle and serve

Using a spoon, drizzle a small stripe of the chili crunch caramel over each nigiri (about 1/2 tsp per piece) or place a dot beside each for dipping. Serve immediately so rice stays crisp. Provide extra yuzu wasabi mayo and chili crunch caramel on the side.