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Ingredients
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Sushi Rice
Toppings
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Start by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch from the rice.
- 2
Cook the Rice
In a rice cooker or saucepan, combine the rinsed rice and 2.5 cups of water. Cook according to the rice cooker's instructions, or bring to a boil in the saucepan, then reduce heat to low, cover, and simmer for 20 minutes.
- 3
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Allow the rice to cool to room temperature.
Assembling Nigiri
- 4
Prepare the Fish
Slice the sashimi-grade fish into thin pieces, about ½ cm thick. Set aside.
- 5
Shape the Rice
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (approximately 1 to 2 tablespoons) and form it into an oval shape, about the size of a golf ball.
- 6
Add the Topping
Place a slice of the fish on top of the formed rice. Press down gently to adhere the fish to the rice.
- 7
Serve
Arrange the nigiri on a serving platter. Serve with wasabi, soy sauce, and pickled ginger on the side.
