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Ingredients
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Sushi Rice
Fish Selection
Garnishes and Condiments
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and let it sit covered for 10 minutes.
- 3
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare the Fish
- 4
Slice the Fish
Using a sharp knife, slice each type of fish against the grain into thin pieces (about 1/4 inch thick).
Assemble Jo Nigiri
- 5
Shape the Rice
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 2 tablespoons) and shape it into an oval form, gently pressing to compact it.
- 6
Top with Fish
Place a slice of each fish on top of the shaped rice. You can alternate the types of fish or stack them as desired.
- 7
Serve with Garnishes
Arrange the nigiri on a serving platter. Serve with wasabi, soy sauce, and pickled ginger on the side.
