Imperial Nigiri Recipe
12 pieces of assorted nigiri and 1 California roll.
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Ingredients
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Nigiri Rice
Assorted Toppings for Nigiri
California Roll Ingredients
Method
Prepare Nigiri Rice
- 1
Rinse Sushi Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear to remove excess starch.
- 2
Cook Rice
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil, then reduce to low heat, cover, and let simmer for 18-20 minutes or until the water is absorbed.
- 3
Season Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Assemble Nigiri
- 4
Shape the Rice
Wet your hands with water to prevent sticking. Take a small amount of the cooled sushi rice and shape it into an oval mound (about the size of a golf ball).
- 5
Add Toppings
Slice the fresh salmon, tuna, and ebi into thin pieces. Place a slice of fish or seafood on top of each rice mound. For the tobiko, you can place a small amount on top of the salmon or tuna.
Prepare California Roll
- 6
- 7
Roll the Sushi
Lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small margin at the top. Place the crab meat, avocado, and cucumber in the center. Using the mat, roll the sushi tightly away from you.
- 8
Slice the Roll
Once rolled, use a sharp knife to slice the roll into 6-8 pieces. Sprinkle sesame seeds on top if desired.
Serve
- 9
Presentation
Arrange the nigiri and California roll on a serving platter. Serve with soy sauce on the side for dipping.
