Masago Nigiri Recipe
Recipe information
Make Masago Nigiri in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Sushi Rice
Toppings
Prepare Sushi Rice
1. Rinse Rice
In a fine-mesh sieve, rinse 1 cup of sushi rice under cold water until the water runs clear, about 2-3 minutes. This step removes excess starch and prevents the rice from becoming gummy.
2. Cook Rice
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes or until the water is absorbed.
3. Season Rice
Remove the saucepan from heat and let the rice sit, covered, for an additional 10 minutes. In a small bowl, mix together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoons of salt until dissolved. Gently fold the seasoned vinegar into the rice using a wooden spatula. Allow the rice to cool to room temperature.
Assemble Nigiri
4. Shape Rice
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 2 tablespoons) and gently mold it into an oval shape using your fingers, pressing lightly to hold it together.
5. Add Masago
Using a small spoon, scoop about 1 tablespoon of masago and gently place it on top of the shaped rice. Press lightly to adhere the roe to the rice.
6. Cut Nori Strips
Cut the nori sheet into thin strips (about 1 inch wide). Optionally, you can wrap a strip around the nigiri for added flavor and presentation.
7. Serve
Serve the masago nigiri on a plate with soy sauce, wasabi, and pickled ginger on the side for dipping and garnish.
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