Crispy Nigiri Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the runoff is mostly clear (3–4 rinses). Drain 10 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker or pot. If using a pot, bring to a boil, reduce to low, cover and simmer 12–14 minutes, then remove from heat and rest covered 10 minutes.

Prepare sushi vinegar

While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp fine sea salt in a small bowl. Stir until sugar and salt dissolve.

Season rice

Transfer hot rice to a wooden or heatproof bowl. Gently fold the sushi vinegar into the rice with a cutting motion using a paddle or spatula to avoid smashing grains. Fan or let cool to warm (not cold). Cover with a damp towel to keep moist.

Prep fish and avocado

Pat the 8 oz ahi tuna and 8 oz salmon dry with paper towels. Trim any sinew. Using a very sharp knife, slice fish against the grain into 16 thin slices (about 1/4 in thick and 2–3 in long) — 8 tuna pieces and 8 salmon pieces. Peel and slice the avocado into 8 thin slices, toss with a few drops of yuzu juice or lemon if desired to slow browning.

Toast sesame (optional)

In a small dry skillet over medium heat, toast 1 tsp sesame seeds until fragrant, about 1 minute. Transfer to a plate to cool.

Make sauce

In a small bowl, whisk together 1/2 cup Japanese mayonnaise, 1 tbs yuzu juice, 1/2 tsp wasabi paste, 1/2 tsp soy sauce and 1/8 tsp freshly ground black pepper until smooth. Taste and adjust yuzu or wasabi to preference. Transfer to a squeeze bottle or small piping bag for easier application.

Make caramel base

In a small heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tbs water over medium heat. Without stirring, gently swirl the pan occasionally until the sugar dissolves and turns an amber color (watch closely to avoid burning).

Finish caramel

When caramel is amber, remove from heat and carefully whisk in 1 tbs unsalted butter, 1 tbs light soy sauce and 1 tsp rice vinegar. The mixture will bubble—stand back. Stir until smooth. Allow to cool 1–2 minutes then whisk in 2 tbs chili crunch and 1/8 tsp fine sea salt. Adjust salt or chili crunch to taste. Let cool to a thick syrupy consistency but still pourable. Keep warm slightly; it will thicken as it cools.

Shape nigiri rice

Wet your hands with water or lightly with the optional 1 tsp rice wine/sake. Sprinkle 1/4 tsp salt between both palms. Take about 2 tablespoons (roughly 20–25 g) of warm seasoned sushi rice and form an oblong mound by gently pressing and shaping with your fingers — compact but not smashed. Repeat to make 16 rice mounds.

Top with fish and avocado

Place a slice of tuna or salmon over each rice mound (alternate to get 8 of each). For half of them, tuck a thin avocado slice between rice and fish or lay on top of fish for visual variety. Lightly press fish to adhere. If desired, add a small dot of yuzu wasabi mayo (use squeeze bottle) on top of each piece.

Finish with chili caramel and garnish

Drizzle a small amount (about 1/2 tsp) of chili crunch caramel over each nigiri using a spoon for controlled application — aim for a thin ribbon, not soaking. Sprinkle toasted sesame seeds and place a tiny pinch of microgreens or shiso on selected pieces. For extra heat, add an extra drop of chili crunch on the plate.

Serve

Arrange nigiri on a platter and serve immediately with pickled ginger, soy sauce and wasabi on the side. Leftover chili caramel can be refrigerated and gently warmed before using.