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Ingredients
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Sushi Rice and Toppings
Method
Preparation and Assembly
- 1
Cook Sushi Rice
Rinse sushi rice under cold water until the water runs clear. Combine with water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season Rice
Once cooked, transfer the rice to a large bowl. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold it into the warm rice. Allow rice to cool to room temperature.
- 3
Shape the Rice
Wet your hands to prevent sticking. Take a small amount of sushi rice (about 1 ounce) and shape it into an oval or rectangular mound.
- 4
Prepare Toro
Slice the toro into thin pieces, about 1/4 inch thick, ensuring they are suitable for nigiri.
- 5
Assemble Nigiri
Place a slice of toro on top of each rice mound. If desired, add a small dab of wasabi underneath the toro.
- 6
Serve
Serve immediately with soy sauce for dipping. Optionally, serve with a small sheet of nori on the side.
