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Ingredients
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Sushi Rice
Toppings
Garnish
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch. This helps achieve the right texture.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to your rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and gently fold with a spatula. Allow the rice to cool to room temperature.
Prepare Toppings
- 4
Slice Sashimi
Using a sharp knife, slice the fresh salmon and tuna into thin, even slices, approximately 1/4 inch thick.
- 5
- 6
Cut Nori Sheets
Cut the nori sheets into strips or squares, depending on how you want to use them for decoration or wrapping.
Assemble Nigiri
- 7
Shape the Rice
With wet hands, take a small amount of sushi rice (about 2 tablespoons) and shape it into an oval or rectangle. This will be the base of your nigiri.
- 8
- 9
Repeat Assembly
Repeat the shaping and topping process until you have 12 pieces of nigiri, alternating between salmon, tuna, and vegetable toppings as desired.
Serve
- 10
Plate the Nigiri
Arrange the nigiri pieces on a serving plate. Garnish with wasabi and pickled ginger on the side.
- 11
Serve with Soy Sauce
Pour soy sauce into a small dish for dipping and serve the nigiri plate immediately for the best flavor.
