Premium Nigiri Sushi Tier Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice in cold water until the rinse water runs mostly clear (about 4–6 rinses). Drain well. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, reduce heat to low, cover and simmer 15 minutes, then remove from heat and let stand, covered, 10 minutes.

Prepare 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. Stir until sugar and salt dissolve; do not boil. Remove from heat and cool slightly.

Season rice

Transfer cooked rice to a large shallow wooden or heatproof bowl. Immediately drizzle the sushi vinegar evenly over the rice. Using a rice paddle or wooden spoon, gently fold and fan the rice to combine while cooling (cutting motion to avoid smashing grains) until slightly glossy and close to room temperature. Cover with a damp towel to keep moist and warm while you prepare toppings.

Slice fish

Using a very sharp knife, slice the tuna, salmon and yellowtail into 1/4-inch thick, 2–3 inch long slices at an angle across the grain. Aim for pieces that will drape over an oblong rice mound (nigiri). Keep slices chilled on a tray until ready to assemble.

Prepare shrimp (ebi)

If using raw shrimp: bring a pot of water to a gentle boil. Add shrimp and simmer 1–2 minutes until opaque and curled. Immediately transfer to an ice bath to stop cooking. Peel, leaving tails intact if preferred, butterfly by slicing along the belly and pressing flat. Pat dry and brush lightly with 1 tsp neutral oil to prevent sticking and add shine. If using pre-cooked ebi, butterfly and warm briefly in hot water or by torching lightly.

Prepare scallops and unagi

If using whole scallops, slice thinly for sashimi-style nigiri or leave small bay scallops whole; pat dry. For unagi (grilled eel), warm slices gently (microwave briefly or torch) and brush with 2 tbs eel sauce just before placing on rice.

Portion rice

Wet your hands in the small bowl of water to prevent sticking (optionally add a tiny pinch of salt to the water). Take about 2 tablespoons (roughly 20–25 g) of seasoned sushi rice and form into an oblong mound: press gently with your fingers, compressing enough that the rice holds together but remains light. Repeat to make 28 rice mounds total.

Assemble nigiri pieces

Place a slice of fish or topping over each rice mound. Suggested distribution for 28 pieces: 6 tuna, 6 salmon, 6 shrimp, 4 yellowtail, 3 scallop, 3 unagi (adjust to total 28). For fish: place slice on your palm or on the rice, then press gently with your other hand to adhere fish to rice. For shrimp: place butterflied shrimp over the rice with the tail extending; press gently to adhere. For scallops: lay thin slices across rice; for unagi: place warm, sauced slices on top. If desired, smear a small dab (about 1/8 tsp) of wasabi between fish and rice before placing the topping.

Finish and garnish

Lightly sprinkle toasted sesame seeds or thinly sliced scallions on scallop and unagi pieces as desired. Brush any remaining unagi with a touch more eel sauce. If you like, give delicate blowtorch flashes to the salmon or scallop for aburi-style effect: quick passes to warm and slightly char the surface (do not overcook).

Arrange the 28 pieces attractively on a platter, grouping like toppings together. Serve immediately with soy sauce, pickled ginger and wasabi on the side. Nigiri is best eaten the same day, preferably within a few hours of assembling.