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Ingredients
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Houjicha Tea
Nigiri Toppings
Sushi Rice
Method
Preparing Houjicha Tea
- 1
Roast the Tea
In a dry skillet over medium heat, add the green tea leaves. Stir continuously for about 5-7 minutes until the leaves turn a deep brown color and release a nutty aroma.
- 2
Brew the Tea
Once roasted, remove the tea leaves from heat. In a pot, bring 1 liter of water to a boil. Once boiling, remove from heat and add the roasted tea leaves. Steep for 5-7 minutes, then strain the leaves.
Preparing Sushi Rice
- 3
Rinse the Rice
Place the sushi rice in a bowl and rinse under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
- 4
Cook the Rice
Combine the rinsed rice with 360 ml of water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce to low heat, cover, and simmer for 15-20 minutes until the water is absorbed.
- 5
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Assembling Nigiri
- 6
Shape the Rice
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 20-25g) and shape it into an oval mound.
- 7
Add Toppings
Slice the fresh salmon, tuna, and shrimp into thin pieces. Place a slice of each topping over the shaped rice mound. Gently press to secure.
- 8
Serve
Arrange the nigiri on a serving plate and serve alongside the brewed houjicha tea for a perfect pairing.