Nigiri Izumadai Recipe
Make Nigiri Izumadai 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
Fish Topping
Additional Ingredients
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker instructions. If cooking on the stovetop, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Pour this mixture over the warm rice and gently fold it in using a wooden spatula. Allow the rice to cool to room temperature.
Prepare Fish Topping
- 4
Slice the Fish
Using a sharp knife, slice the Izumadai into thin, bite-sized pieces, about 0.5 cm thick. Ensure you slice against the grain for tenderness.
- 5
Prepare Soy Sauce and Wasabi
In a small bowl, pour the soy sauce and place the wasabi on the side for dipping.
Assemble Nigiri
- 6
Form Rice Balls
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 2 tablespoons) and mold it into an oval-shaped ball.
- 7
Top with Fish
Place a slice of Izumadai on top of each rice ball, pressing gently to adhere.
- 8
Optional Garnish
If using, cut the nori sheets into thin strips and place them around the nigiri. Sprinkle with sesame seeds if desired.
Serve
- 9
Plate and Enjoy
Arrange the nigiri on a serving plate. Serve with additional soy sauce and wasabi on the side for dipping.
