Nigiri Platter Recipe

Rinse and soak rice

Place the 2 cups of short-grain sushi rice in a fine-mesh sieve. Rinse under cold running water, gently swishing with your hand until the water runs clear (3–5 minutes). Drain, then transfer rice to a bowl and cover with fresh cold water. Soak 30 minutes, then drain.

Cook rice

Combine the drained rice and 480 ml water in a heavy-bottomed saucepan with a tight-fitting lid (or rice cooker). Bring to a boil over medium heat, then reduce to the lowest heat, cover and cook 12–15 minutes (or according to your rice cooker instructions) until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Prepare sushi vinegar

While rice rests, combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp fine sea salt in a small saucepan over low heat just until sugar and salt dissolve. Do not boil. Cool slightly.

Season rice

Transfer hot rice into a wide shallow bowl or hangiri if available. Gently fold in the sushi vinegar mixture with a rice paddle, slicing motions to separate grains and avoid mashing. Fan the rice as you fold (or allow to cool) until it comes to near-room temperature. Cover with a damp cloth to keep slightly moist.

Prepare fish

Keep fish chilled until just before slicing. Using a very sharp, preferably long, single-bevel or sashimi knife, trim any skin or connective tissue. Slice each filet on a slight diagonal into 12–16 pieces about 3–4 cm wide and 0.5 cm thick. For best presentation, make clean single strokes; avoid sawing. Place slices on a chilled plate and lightly cover with plastic wrap until assembly.

Make wasabi rice mounds

Fill a small bowl with cold water and add 1 tbs rice vinegar to it to keep hands from sticking. Wet your palms, then take about 20–25 grams (roughly a large tablespoon) of sushi rice. Gently shape into an oblong mound about 6 cm long and 2.5 cm wide using the fingertips and thumb. Compress gently — the rice should hold together but not be packed hard. Repeat to make 12–16 rice mounds and place on a plate.

Assemble nigiri

Lightly dab a small amount of wasabi (about 1/8 to 1/4 tsp) onto one side of a fish slice. Place the wasabi side down onto a rice mound. Press gently but firmly with the index and middle finger of one hand on top of the fish while supporting the bottom of the rice with the other hand, molding fish and rice together into a cohesive piece. Repeat for remaining fish slices and rice mounds. If desired, sprinkle a few toasted sesame seeds over salmon or tuna and top some pieces with a small chive or microgreen.

Plate and serve

Arrange nigiri on a platter with pickled ginger. Serve immediately with soy sauce for dipping and extra wasabi on the side. Nigiri are best eaten within 30–60 minutes of assembly for optimal texture and temperature.

Keep leftover rice covered with a damp cloth to prevent drying. Clean knife between different fish types if you prefer distinct flavors. Use cling film to form or transport nigiri if needed. Chill platter briefly before serving in warm climates. Discard any unused fish that has been at room temperature for more than 2 hours.