Tai Nigiri (1 Pc) Recipe

Nigiri

1. 1

   Prepare seasoned sushi rice (if not prepped)

   If you don't have pre-seasoned sushi rice, mix the cooked short-grain rice (warm) with rice vinegar, sugar and salt. For this single piece scale: gently fold 0.15 cup warm cooked rice with 0.25 tsp rice vinegar, 0.0625 tsp sugar and 0.02 tsp salt. Use a cutting-and-folding motion to avoid crushing grains. Fan briefly to bring the rice to near room temperature (warm to slightly cool).

2. 2

   Shape the rice

   Lightly wet hands with water mixed with a pinch of salt to prevent sticking. Take the 0.15 cup (approximately 30–35 g) of seasoned rice and form an oblong bite-sized ball about 1.5–2 inches long and 3/4 inch high. Apply gentle pressure so the rice holds together but is not smashed — the grains should still be slightly distinct.

3. 3

   Slice and prepare the fish

   Using a very sharp, clean knife, slice the sashimi-grade red snapper into a single slice about 2–2.5 inches long, 1–1.25 inches wide and roughly 1/8 inch thick. If the fillet has skin, remove skin and any bones. Lightly check for pin bones with tweezers.

4. 4

   Apply wasabi

   Smear about 0.125 tsp (a small dab) of wasabi on the underside of the fish slice (the side that will contact the rice). If you prefer no heat, omit or use very little.

5. 5

   Assemble the nigiri

   Place the fish slice in your non-dominant hand (fish facing up). Set the rice ball on the fish. Using the thumb and middle finger of your dominant hand, press the rice and fish together gently while sliding your index finger along the top of the fish to create a smooth surface. Turn the nigiri over and make a final light squeeze to secure the fish to the rice. Do not over-compress.

6. 6

   Finish and garnish

   If using, lay a single micro shiso leaf or microgreen atop the fish or tuck it between fish and rice. Place half a thin strip of lemon zest on the fish for a hint of citrus (optional).

7. 7

   Serve

   Place the Tai nigiri on a serving plate. Serve immediately with about 1 tsp soy sauce on the side for dipping and a slice of pickled ginger (gari) to cleanse the palate between bites. Eat by dipping the fish side (not the rice) lightly into soy sauce.