Nigiri Ika Recipe
Make Nigiri Ika Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Ika (Squid)
Garnish
Method
Prepare the Sushi Rice
Rinse the Rice
Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear, about 3-5 minutes.
Cook the Rice
In a rice cooker or a pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to your rice cooker instructions or bring to a boil, then reduce to low heat, cover, and simmer for 18-20 minutes until the rice is tender.
Season the Rice
In a small bowl, mix together the 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 the rice to cool to room temperature.
Prepare the Ika
Clean the Squid
Remove the head and innards of the squid, then peel off the skin. Rinse the squid under cold water and pat dry.
Slice the Ika
Cut the cleaned squid into thin slices, about 1/4 inch thick, at an angle for presentation.
Marinate the Ika
In a small bowl, mix the sliced squid with soy sauce and let it marinate for about 10 minutes.
Assemble the Nigiri
Form the Rice Balls
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 2 tablespoons) and form it into an oval-shaped ball.
Top with Ika
Place a slice of marinated ika on top of each rice ball. Gently press down to secure.
Garnish
Cut the nori sheet into thin strips and place a strip around the nigiri. Sprinkle sesame seeds and chopped chives or scallions on top for garnish. Serve with wasabi on the side.
