Tai Nigiri Recipe

Rinse and soak 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 clear (about 3–5 minutes). Drain and transfer to a bowl. Cover with cold water and let soak 30 minutes, then drain thoroughly.

Cook rice

Combine the drained rice and 240 ml water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a gentle boil over medium heat, then reduce to low, cover and simmer 12–13 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1 tbs sugar and 1 tsp fine sea salt in a small saucepan or microwave just until sugar and salt dissolve; do not boil. Transfer cooked rice to a large shallow nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or spatula using cutting-and-fanning motions to cool the rice quickly and avoid crushing the grains. Fan rice to bring it to slightly above room temperature. Keep covered with a damp cloth until shaping.

Prepare fish

Ensure you have sushi-grade tai. Pat the fillet dry with paper towels. Using a very sharp filleting or yanagiba knife, slice the tai across the grain into 8 even slices about 2–3 mm thick and 6–7 cm long (adjust length to rice balls). If bones are present, remove them with tweezers.

Portion rice

Wet your hands with cold water (keep a bowl of cold water nearby) and lightly moisten with a tiny pinch of salt to prevent sticking. Take about 25 g (roughly 1.5 tablespoons) of seasoned sushi rice and form into an oblong nigiri shape by gently compressing the rice between your palms—firm but not dense. Repeat to make 8 rice domes.

Assemble nigiri

Smear a small amount of wasabi (about 1/8 tsp) on one side of each tai slice. Place the wasabi side down onto the rice dome, gently pressing so the fish adheres and conforms to the rice. If desired, brush a light film (about 1/8 tsp) of neutral oil on the top of each piece to give sheen. Garnish each piece with a tiny sprig of microgreen or a sliver of lemon zest if using.

Serve

Arrange nigiri on a plate. Serve immediately with soy sauce and pickled ginger (gari) on the side. For best texture, consume within 30 minutes of assembly.

Keep a bowl of cold water nearby to re-wet your hands between shaping rice pieces to prevent sticking. Use a very sharp knife and wipe it clean between slicing fish to get neat cuts. If you prefer a light torch finish (aburi), briefly torch the tops after assembly, but this is optional and will change the raw texture.