Nigiri Selection Recipe

Rinse and Cook Rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 2–3 minutes). Drain 10–15 minutes. Transfer rice to a rice cooker or heavy pot, add 2.2 cups water, cover, and cook according to rice cooker instructions or bring to a boil on medium-high, reduce to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Make Sushi Vinegar

While rice cooks, combine 4 tbs rice vinegar, 2 tbs granulated sugar, and 1 tsp fine sea salt in a small saucepan over low heat just until sugar and salt dissolve. Do not boil. Remove from heat and let cool slightly.

Season Rice

Transfer hot cooked rice to a large wooden or nonreactive bowl. Gently fold in the sushi vinegar in 2–3 additions with a rice paddle or spatula using cutting-and-fanning motions to cool rice to near room temperature and create slightly glossy separated grains. Fan the rice while folding if possible. Cover rice with a damp towel to keep moist and hold at room temperature until assembly (up to 2 hours).

Prepare Fish

Keep fish refrigerated until ready to slice. Using a very sharp long sushi/yanagiba-style knife, slice fish across the grain into oblong slices 2.5–3 inches long, about 1/4 inch thick (6–7 mm). For 6 oz portions of each fish you should yield approximately 4 slices per variety for a total of ~12 pieces. If fish is slightly frozen (very helpful), slicing will be cleaner.

Prepare Shrimp and Unagi

If using cooked shrimp (ebi), butterfly by cutting along the belly and pressing flat; remove vein and chill. Lightly brush shrimp with 1 tsp neutral oil if they appear dry. For unagi, cut into 4 pieces sized to sit on rice (about 1.5–2 oz per piece). If unagi is un-sauced, warm gently and brush with pre-made eel sauce before assembly.

Wasabi & Condiments

Portion wasabi into small dollops (about 1/8–1/4 tsp each) to be used between rice and fish. Set pickled ginger and soy sauce out for serving.

Portion Rice

Wet your hands with a mixture of cold water and a little rice vinegar (keeps rice from sticking). Take about 2 tablespoons (roughly 20–22 g) of seasoned rice and shape it into an oblong bite-sized block by cupping rice in one hand and pressing gently with the other—avoid over-compressing. Repeat to make 12 rice blocks.

Assemble Nigiri

For each nigiri: place a small dab of wasabi (about 1/8 tsp) on the underside of a fish slice, then lay the fish over a rice block and press gently once to adhere. For shrimp nigiri, lay butterflied shrimp over rice with tail extending. For unagi pieces, place slice atop rice and secure with a nori strip if desired; optionally brush a thin layer of eel sauce on top. Sprinkle toasted sesame seeds lightly over salmon or unagi if using.

Final Serve

Arrange nigiri on a platter. Serve immediately with pickled ginger, wasabi, and soy sauce on the side. Nigiri is best eaten within an hour of assembly while rice is at proper texture; refrigerate any leftovers and consume within 24 hours (note texture will change).